Peach Caramel Blondie Cheesecake Recipe

Looking for a dessert that will dazzle your family and friends? This Peach Caramel Blondie Cheesecake combines the richness of creamy cheesecake, the gooey sweetness of caramel, the fresh taste of peaches, and the indulgent, chewy texture of a blondie base. Topped with crunchy pecans, this dessert is perfect for special occasions or just a treat-yourself day!

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Ingredients

Blondie Base

• Butter (1/2 cup, melted): Adds richness and moisture to the blondie, giving it a chewy texture.
• Brown sugar (1 cup): Sweetens the blondie and adds a hint of molasses flavor.
• Vanilla extract (1 tsp): Enhances the flavors in the base with a warm aroma.
• All-purpose flour (1 cup): Provides structure to the blondie base.
• Salt (1/4 tsp): Balances the sweetness and enhances flavors.

Cheesecake Layer

• Cream cheese (16 oz, softened): The main ingredient for a rich and creamy cheesecake layer.
• Granulated sugar (1/2 cup): Sweetens the cheesecake filling.
• Eggs (2 large): Helps bind and add structure to the cheesecake layer.
• Vanilla extract (1 tsp): Adds warmth and enhances the cheesecake flavor.

Topping

• Fresh peaches (2-3, sliced): Adds a juicy, fruity layer to contrast the rich cheesecake.
• Caramel sauce (1/2 cup): Drizzled over the top for extra sweetness and visual appeal.
• Pecans (1/4 cup, chopped): Adds a delightful crunch and nutty flavor to the dessert.

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How to Make Peach Caramel Blondie Cheesecake

Step 1: Prepare the Blondie Base

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
2. In a medium bowl, combine melted butter and brown sugar, stirring until smooth.
3. Add the vanilla extract and mix well. Then, add flour and salt, stirring until just combined.
4. Press the blondie batter into the prepared baking pan, creating an even layer.
5. Bake for 15-20 minutes or until the edges are golden. Remove from the oven and let it cool.

Step 2: Make the Cheesecake Layer

1. In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Pour the cheesecake batter over the cooled blondie base, spreading it evenly.

Step 3: Bake the Cheesecake

1. Return the pan to the oven and bake at 325°F (160°C) for 30-35 minutes, or until the cheesecake is set but still slightly jiggly in the center.
2. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set.

Step 4: Add the Toppings

1. Once the cheesecake is fully chilled, arrange sliced peaches on top.
2. Drizzle caramel sauce generously over the peaches.
3. Sprinkle chopped pecans on top for a crunchy finish.

Step 5: Serve

1. Slice into squares, serve, and enjoy! This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

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Frequently Asked Questions

Can I use canned peaches instead of fresh?
Yes, canned peaches work well too. Just make sure to drain them thoroughly to prevent excess moisture.

Can I make this recipe ahead of time?
Absolutely! This dessert can be made a day in advance and stored in the refrigerator until serving.

What other nuts can I use besides pecans?
Walnuts or almonds are great alternatives and will add a slightly different flavor profile to the topping.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day!

Can I freeze Peach Caramel Blondie Cheesecake?
Yes, wrap individual portions tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the fridge before serving.

What if I don’t have caramel sauce?
You can make a quick homemade caramel sauce by melting sugar in a saucepan until golden, then adding a little butter and cream.

Can I add cinnamon to the blondie or cheesecake layers?
Yes, a touch of cinnamon in the blondie base or cheesecake filling will add warmth and depth to the flavor, especially with the peaches.

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