Peach Caramel Blondie Cheesecake

If you’re looking for a dessert that captures the essence of summer, the Peach Caramel Blondie Cheesecake is a delightful choice. This creamy cheesecake sits on a base of rich blondie and is topped with sweet peaches and a drizzle of caramel. It’s a perfect treat for gatherings, celebrations, or simply to enjoy at home!

Why Make This Recipe

This recipe combines the best of both worlds: the chewy texture of blondies and the creamy richness of cheesecake. The addition of fresh peaches adds a burst of flavor and sweetness, while the caramel sauce creates a luxurious finish. It’s easy to make and is sure to impress your family and friends. Plus, it’s a delicious way to use ripe, juicy peaches!

How to Make Peach Caramel Blondie Cheesecake

Ingredients:

3/4 cup unsalted butter
1 1/2 cups brown sugar
2 teaspoons vanilla extract
1 egg
1 egg white
1 1/2 cups flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 peach, chopped
16 oz cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup caramel sauce (store-bought or homemade)
1/2 teaspoon cinnamon
4 oz Cool Whip
2-3 peaches, sliced
2 teaspoons lemon juice
1 teaspoon cinnamon
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon spiced or dark rum (optional)
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1 tablespoon juice left over from cooking peaches

Directions:

Prepare the Blondie: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a microwave-safe bowl, melt the butter. Transfer it to a mixing bowl. Whisk in the brown sugar until blended. Add the vanilla, egg, and egg white, whisking until mixed well. In another bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry mix to the wet mix, stirring just until combined. Fold in the chopped peach. Pour the batter into the prepared pan and bake for 34-36 minutes. Let it cool for about 5 minutes before moving it to a cooling rack to cool completely.
Make the Caramel Cheesecake: When both the blondie and caramel sauce have cooled, beat the cream cheese and both sugars together until smooth. Mix in about 3/4 cup of caramel sauce and cinnamon until well combined. Fold in the Cool Whip. Place the blondie back in the springform pan and spread the cheesecake mixture evenly on top. Refrigerate for about 3-4 hours until firm.
Prepare the Cinnamon Peaches: In a medium saucepan, combine the sliced peaches, lemon juice, cinnamon, and brown sugar, tossing to coat. Add the butter and optional rum, cooking over medium-high heat for about 8-10 minutes until the peaches soften to your liking. Let them cool for 10-15 minutes.
Make the Whipped Cream: In a mixing bowl, whip the heavy whipping cream on high speed until it begins to thicken. Add the powdered sugar and reserved peach juice, whipping until stiff peaks form.
Assemble: Pipe the whipped cream around the edges of the cheesecake. Place the cooled peaches in the center. Drizzle with additional caramel sauce if desired. Enjoy! Serve this indulgent Peach Caramel Blondie Cheesecake chilled for a delightful dessert that showcases the flavors of summer!

How to Serve Peach Caramel Blondie Cheesecake

Slice the cheesecake into wedges and serve it chilled. It’s delightful on its own or can be paired with a scoop of vanilla ice cream for an extra treat. You can also sprinkle some extra cinnamon on top for added flavor!

How to Store Peach Caramel Blondie Cheesecake

Store any leftovers in the refrigerator for up to 5 days. Make sure to cover the cheesecake well with plastic wrap or store it in an airtight container to keep it fresh.

Tips to Make Peach Caramel Blondie Cheesecake

Ensure the cream cheese is at room temperature before mixing for a smooth texture.
Use fresh ripe peaches for the best flavor.
Feel free to adjust the amount of cinnamon according to your taste.
If you want a stronger caramel flavor, add more caramel sauce to the cheesecake layer.

Variation

For a different twist, try adding nuts like pecans or walnuts to the blondie layer for added crunch. You can also substitute other fruits, like apples or berries, for the peach topping!

FAQs

1. Can I use canned peaches instead of fresh?
Yes, you can use canned peaches, but make sure to drain them well to avoid excess moisture.

2. Can this cheesecake be frozen?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator before serving.

3. What can I use instead of Cool Whip?
You can make your own whipped cream by whipping heavy cream with sugar until stiff peaks form.