Peach Caramel Blondie Cheesecake

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Ingredients for Peach Caramel Blondie Cheesecake

For the Blondie Base:

  • 1 cup unsalted butter (melted)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans or walnuts (optional)

For the Cheesecake Filling:

  • 16 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

For the Peach Topping:

  • 2 cups fresh peaches (peeled and sliced)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

For the Caramel Drizzle:

  • 1 cup caramel sauce (store-bought or homemade)

How to Make Peach Caramel Blondie Cheesecake

Step 1: Prepare the Blondie Base

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
  2. Mix wet ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined. Add the eggs and vanilla extract, stirring until smooth.
  3. Combine dry ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined. If using nuts, fold them in at this point.
  4. Bake the base: Pour the blondie batter into the prepared baking dish, spreading it evenly. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Allow to cool slightly.

Step 2: Prepare the Cheesecake Filling

  1. Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add sugar and eggs: Gradually add the granulated sugar, mixing until combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
  3. Layer on the blondies: Pour the cheesecake mixture over the cooled blondie base, spreading it evenly.

Step 3: Prepare the Peach Topping

  1. Cook the peaches: In a medium saucepan, combine the sliced peaches, granulated sugar, lemon juice, and cornstarch. Cook over medium heat for about 5-7 minutes, stirring gently until the peaches are slightly softened and the mixture has thickened.
  2. Top the cheesecake: Spoon the peach mixture over the cheesecake layer.

Step 4: Bake the Cheesecake

  1. Bake: Return the dish to the oven and bake for an additional 30-35 minutes, or until the cheesecake is set and slightly jiggles in the center.
  2. Cool: Remove from the oven and allow to cool at room temperature for at least 1 hour. Then refrigerate for at least 4 hours or overnight for best results.

Step 5: Drizzle with Caramel

  1. Serve: Before serving, drizzle caramel sauce over the top of the cheesecake.

Kitchen Equipment You’ll Need

  • Mixing bowls: For combining ingredients.
  • Electric mixer: For beating the cream cheese and mixing the blondie batter.
  • 9×13 inch baking dish: For baking the cheesecake.
  • Saucepan: For cooking the peaches.
  • Whisk: For mixing dry ingredients.

Tips and Shortcuts

  • Make it ahead: This cheesecake can be made a day in advance, allowing the flavors to meld together beautifully.
  • Fresh vs. canned peaches: If fresh peaches are unavailable, you can substitute them with canned peaches; just be sure to drain them well.
  • Extra flavor: Add a pinch of cinnamon or nutmeg to the peach topping for an extra flavor boost.

Recipe Swaps and Variations

  • Different fruits: Swap peaches for other fruits like blueberries, strawberries, or cherries based on what’s in season.
  • Nut-free version: Omit the nuts in the blondie base for a nut-free treat.
  • Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of the dessert.

How to Store Leftovers

Store any leftover Peach Caramel Blondie Cheesecake in an airtight container in the refrigerator for up to 5 days. If freezing, slice the cheesecake into portions, wrap each slice tightly in plastic wrap, and then place in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.

Food Pairings

This indulgent cheesecake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing drink, serve it alongside iced tea or a sparkling lemon drink.

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