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Peach Caramel Blondie Cheesecake

  • Author: krmibk110
  • Total Time: 240 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert combining a chewy blondie base, creamy cheesecake filling, and juicy peach topping.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  2. In a microwave-safe bowl, melt the butter. Transfer it to a mixing bowl and whisk in the brown sugar until combined. Add vanilla, egg, and egg white, whisking until smooth.
  3. In another bowl, mix flour, cinnamon, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the chopped peach.
  4. Pour the batter into the springform pan and bake for 34-36 minutes. Let it cool for about 5 minutes before removing it to a cooling rack.
  5. Once the blondie and caramel sauce have cooled, beat the cream cheese and both sugars together until smooth. Stir in about 3/4 cup of caramel sauce and cinnamon until well mixed. Fold in the Cool Whip.
  6. Place the blondie back into the springform pan and spread the cheesecake mixture evenly on top. Refrigerate for about 3-4 hours until it is firm.
  7. In a medium saucepan, combine the sliced peaches, lemon juice, cinnamon, and brown sugar, tossing to coat. Add the butter and optional rum, cooking the peaches over medium-high heat for about 8-10 minutes until you reach your desired softness.
  8. Let them cool for 10-15 minutes.
  9. In a mixing bowl, whip the heavy whipping cream on high speed until it starts to thicken. Add the powdered sugar and the reserved peach juice, whipping until stiff peaks form.
  10. Pipe the whipped cream around the edges of the cheesecake. Place the cooled peaches in the center and drizzle with additional caramel sauce if desired.
  11. Serve chilled and enjoy!

Notes

Use ripe peaches for the best flavor. Cream cheese should be at room temperature for a smooth filling.

  • Prep Time: 30 minutes
  • Cook Time: 36 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: cheesecake, dessert, peaches, caramel, blondie

Find it online: https://sweettreatsrecipes.com/peach-caramel-blondie-cheesecake-3/