Blondie Cheesecake Bars
Ingredients
- Blondie Base
- Unsalted butter – ½ cup 113 g, melted
- Brown sugar – ¾ cup 150 g
- Granulated sugar – ¼ cup 50 g
- Eggs – 2 large room temperature
- Vanilla extract – 2 teaspoons
- All-purpose flour – 1¼ cups 155 g
- Salt – ½ teaspoon
- Cheesecake Layer
- Cream cheese – 8 oz 225 g, softened
- Granulated sugar – ¼ cup 50 g
- Egg – 1 large
- Vanilla extract – 1 teaspoon
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper
- In a bowl, whisk melted butter, brown sugar, and granulated sugar until smooth
- Add eggs one at a time, mixing well after each
- Stir in vanilla extract
- Fold in flour and salt just until combined
- Spread blondie batter evenly into prepared pan
- In a separate bowl, beat cream cheese until smooth
- Mix in sugar, egg, and vanilla until creamy and lump-free
- Spoon cheesecake mixture evenly over the blondie base
- Smooth the top gently, avoiding pressing down
- Bake for 35–40 minutes, until edges are set and center has a slight jiggle
- Cool completely, then refrigerate before slicing
Notes
Use fully softened cream cheese for a smooth cheesecake layer
Avoid overmixing the cheesecake to prevent cracking
Chill at least 1–2 hours for clean, sharp slices
Bars firm up more as they cool and chill
Store refrigerated for best texture