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Salted Caramel Cheesecake Blondies Are Amazing. The Perfect Combination Of Cheesecake And Blondie With A Drizzle Of Caramel And A Sprinkle Of Salt!
Salted Caramel Cheesecake Blondies are a match made in heaven. Sweet with just a bit of salt. I actually prefer a blondie over a brownie. And when you combine it with a layer of cheesecake and caramel it’s hard to resist.
Ingredients
- Cream Cheese
- Sugar, granulated sugar and brown sugar
- Eggs
- Pure Vanilla Extract
- All Purpose Flour
- Baking Powder
- Salt, sea salt and finishing salt
- Butter
- Caramel Sauce
How to Make Salted Caramel Cheesecake Blondies
- Prepare 8 x 8 glass pan by spraying it with cooking spray. Line with parchment paper and spray paper again.
- Beat together the cream cheese and granulated sugar at medium speed until creamy, about 2-3 minutes.
- Add in one egg and 1 tsp vanilla. Beat to combine and set aside
- Combine flour, baking powder and sea salt in a medium bowl.
- Mix together the melted butter and brown sugar in a large bowl.
- Add in 2 eggs and 1 tsp vanilla. Mix until smooth and combined.
- Fold in the flour mixture with a saptual until just combined. Don’t over mix.
- Spread half of the blondie mixture in the bottom of the prepared pan.
- Top with half of the cheesecake batter by the spoonful.
- Drizzle half of the caramel sauce over cheesecake batter.
- Add remaining blondie batter, and carefully spread.
- Layer spoonfuls of remaining cheesecake batter. Use the tip of a knife to gently swirl together to create a marbled effect.
- Bake at 325 degrees F for 50-55 minutes or until the top is set and a toothpick comes out clean.
- Let cool 10 minutes and lift out of pan using the parchment paper, the continue to cool on a rack.
- Drizzle with remaining caramel sauce and sprinkle with flaked finishing salt.
- Chill in refrigerator until ready to serve.
Tips
- Line the 8 x 8 glass pan with parchment paper. It makes it much easier to remove the bars.
- Be sure your cream cheese is at room temperature. If I forget to take it out to soften, I put it in the microwave on the defrost setting for 30 seconds, rotate it and do 30 more sections or so to soften it up.
- Use a large flake salt (not the small stuff that goes in your salt shaker). Jacobsons Flake Finishing Sea Salt is my favorite. You are going to find yourself putting it on everything.
- Chill the bars before cutting, it will make for an easier, cleaner cut. If you have any leftovers keep them in the fridge.
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Salted Caramel Cheesecake Blondies
Salted Caramel Cheesecake Blondies are the perfect combination of cheesecake and blondie with a drizzle of caramel and a sprinkle of salt!
Prep:30 minutes
Cook:50 minutes
0 minutes
Total:1 hour 20 minutes
Ingredients
- 1 8 oz. package of cream cheese room temperature
- 1/3 cup granulated sugar
- 3 eggs
- 2 tsp pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 12 Tbsp butter melted
- 1 1/2 cups brown sugarn packed
- 3 Tbsp caramel sauce
- 1/2 tsp flaked finishing salt
Instructions
- Preheat oven to 325 degrees F.
- Spray a 9 x 9 or a 8 x 8 glass pan with cooking spray. Line with parchment paper and spray paper again.
- Beat together the cream cheese and granulated sugar at medium speed until creamy, about 2-3 minutes.
- Beat in one egg and 1 tsp vanilla. Set aside
- For the blondie batter, mix together the flour, baking powder and sea salt in a medium bowl.
- Mix together the melted butter and brown sugar in a large bowl, add in 2 eggs and 1 tsp vanilla. Mix until smooth and combined.
- Fold in the flour mixture with a saptual until just combined. Don’t over mix.
- Spread half of the blondie mixture in the bottom of the prepared pan.
- Top with half of the cheesecake batter by the spoonful. Drizzle half of the caramel sauce in between the spoonfuls of cheesecake batter.
- Add remaining blondie batter, and carefully spread.
- Add spoonfuls of remaininbg cheesecake batter. Use the tip of a knife to gently swirl together to create a marbled effect.
- Bake for 50-55 minutes or until the top is set and a toothpick comes out clean.
- Let cool 10 minutes and lift out of pan using the parchment paper.
- Cool on a rack.
- Drizzle with remaining caramel sauce and sprinkle with flaked finishing salt.
- Chill in refrigerator until ready to serve. Cut into squares and serve.
Tips & Notes:
Recipe adapted from Food Network Magazine.
Nutrition Facts:
Calories: 232kcal (12%) Carbohydrates: 29g (10%) Protein: 3g (6%) Fat: 12g (18%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 57mg (19%) Sodium: 184mg (8%) Potassium: 84mg (2%) Fiber: 1g (4%) Sugar: 20g (22%) Vitamin A: 420IU (8%) Vitamin C: 1mg (1%) Calcium: 44mg (4%) Iron: 1mg (6%)
Madeleine says
These look delicious! Have you ever baked these in a metal baking pan? I am wondering I’d it would work because I like the straight edges of my metal pan. Please let me know. Thanks!
Leigh Anne says
I always use a glass pan because that is what I have.
Debi Calfee says
Will they bake ok if recipe is doubled? They look awesome…can’t wait to try!!
Leigh Anne says
Debi, I have never doubled the recipe so you would have to experiment and see how it works. Enjoy!
Denise says
These look amazing. My question, though, is that in description you say you need an 8×8 pan but below you say 9×9. Which one is it ?
Leigh Anne says
Denise, Either will work