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Chocolate Chip Cheesecake Blondies Recipe

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These Chocolate Chip Cheesecake Blondies combine the chewy texture of blondies with a creamy cheesecake layer, creating a decadent dessert bar layered with miniature chocolate chips for added sweetness and texture. Perfectly baked to a soft finish, they are ideal for serving chilled or at room temperature.

Ingredients

Blondie Layer

  • 1 ⅓ cups (187 g) all purpose gluten free flour blend (Better Batter recommended)
  • ½ teaspoon xanthan gum (omit if blend contains it)
  • ½ teaspoon kosher salt
  • ⅛ teaspoon baking soda
  • 1 ¼ cups (273 g) packed light brown sugar
  • 8 tablespoons (112 g) unsalted butter, room temperature
  • 2 eggs (100 g weighed out of shell), room temperature, beaten
  • 1 egg white (25 g), room temperature, beaten
  • 2 teaspoons pure vanilla extract

Cheesecake Layer

  • 8 ounces cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon kosher salt
  • 1 egg (50 g weighed out of shell), room temperature
  • 4 ounces miniature chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 325°F. Grease and line a 9-inch square baking pan with aluminum foil; set aside.
  2. Make Blondie Batter: In a large bowl, whisk together gluten free flour blend, xanthan gum, kosher salt, and baking soda. Add brown sugar and mix to incorporate, breaking up any clumps. Create a well in the center, add softened butter, beaten eggs, egg white, and vanilla. Mix until combined into a thick, sticky batter.
  3. Parbake Blondie Layer: Transfer half of the blondie batter evenly into the prepared pan using a moistened spatula. Bake at 325°F for 10 minutes until mostly set. Remove and allow to cool slightly.
  4. Adjust Oven and Prepare Water Bath: Reduce oven temperature to 300°F. Place a pan filled with room temperature tap water on the lowest oven rack to create moisture for the cheesecake layer.
  5. Prepare Cheesecake Batter: In a clean bowl, beat cream cheese until fluffy. Add granulated sugar, vanilla extract, and kosher salt, and beat until smooth. Add egg and mix until just combined. Fold in most of the miniature chocolate chips, reserving some for topping.
  6. Assemble Layers: Pour cheesecake batter over the partially baked blondie layer and spread evenly with a spatula. Dollop remaining blondie batter in scoops over the cheesecake layer and gently spread to cover as evenly as possible, allowing some mixing of layers.
  7. Add Toppings and Bake: Sprinkle reserved miniature chocolate chips on top. Bake at 300°F for about 50 minutes until the top is mostly set and jiggles only slightly when shaken. The surface will not be completely firm.
  8. Cool and Serve: Remove from oven and cool completely in pan. Once cooled, lift blondies out using foil and slice into 9 equal bars with a sharp wet knife. Serve chilled or at room temperature. Wrap leftovers tightly and freeze if desired.

Notes

  • Use a gluten free flour blend with or without xanthan gum depending on the blend.
  • Ensuring all eggs and butter are at room temperature helps the batter combine more smoothly.
  • The water bath creates a moist environment to prevent cracking in the cheesecake layer.
  • The blondie batter will be very thick; spreading with a moistened spatula prevents sticking.
  • Chilling the bars enhances the texture and flavors.
  • Store any leftovers wrapped tightly in the freezer for best preservation.

Find it online: https://yumntasty.com/chocolate-chip-cheesecake-blondies-recipe/