Raspberry Cheesecake Blondies
A delightful blend of creamy cheesecake and soft blondies, swirled with sweet-tart raspberry jam for a perfect dessert treat.
Ingredients
For the Blondies
- 4 oz Cream Cheese, Softened
- 1/2 cup Granulated Sugar, Divided Divide into 2 tbsp and 1/2 cup
- 2 Tbsp Granulated Sugar For mixing with cream cheese
- 1 cup Unsalted Butter, Melted Ensure completely melted but not hot
- 1 cup Packed Light Brown Sugar
- 2 Large Eggs
- 1 Large Egg Yolk
- 1/2 tsp Almond Extract Can substitute with vanilla extract
- 2 1/4 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour
- 1/2 tsp Kosher Salt
- 6 Tbsp Raspberry Jam Can substitute with other fruit preserves
Cooking Spray
- 1 can Cooking Spray For greasing baking dish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 13 by 9 inch baking dish with cooking spray.
- In a small bowl, mix the softened cream cheese with 2 tablespoons of granulated sugar until smooth. Set aside.
Batter Mixing
- In a larger bowl, whisk together the melted butter, brown sugar, and remaining granulated sugar until well combined.
- Add in the eggs, egg yolk, and almond extract. Whisk until smooth and glossy.
- Fold in the all-purpose flour and kosher salt gently until just combined.
Assembly
- Spread the batter evenly in the prepared baking pan.
- Drop spoonfuls of the cream cheese mixture and raspberry jam over the top. Use a knife to swirl the mixtures into the batter.
Baking
- Bake for 25 to 30 minutes, until the edges are golden and a slight softness remains in the center.
Cooling and Serving
- Allow the blondies to cool slightly before slicing them into squares.
Notes
For best results, do not overmix the batter. Serve warm with vanilla ice cream or garnish with fresh raspberries.