Peach Caramel Blondie Cheesecake

The Peach Caramel Blondie Cheesecake is a delightful treat that beautifully combines the sweetness of peaches, creamy cheesecake, and a rich caramel flavor. This dessert is both indulgent and refreshing, making it perfect for summer gatherings or any occasion that calls for something special. If you love cheesecakes and peaches, this recipe will surely become a favorite!

Why Make This Recipe

This recipe is a fantastic way to enjoy the juicy flavor of peaches paired with smooth cheesecake and a subtle blondie base. It’s an easy blend of flavors and textures that will impress your family and friends. Plus, the caramel adds a wonderful richness that ties everything together. Whether it’s a birthday, holiday, or just a weekend treat, this cheesecake is sure to please!

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 and transfer it to a mixing bowl. Whisk in the brown sugar until combined. Then, add the vanilla, egg, and egg white, whisking until fully mixed. In another bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped peach. Pour the batter into the prepared pan and bake for 34-36 minutes. Allow it to cool for about 5 minutes before transferring it to a cooling rack to finish cooling.
Make the Caramel Cheesecake: Once the blondie has 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. Gently fold in the Cool Whip. Place the cooled blondie back into the springform pan and spread the cheesecake mixture evenly on top. Refrigerate for about 3-4 hours to firm up.
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 are soft. 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 thickens. 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, drizzling with additional caramel sauce if desired. Enjoy this dessert chilled!

How to Serve Peach Caramel Blondie Cheesecake

Serve this delicious cheesecake chilled. It’s great on its own, but you can also pair it with a scoop of vanilla ice cream for an extra treat. Just add some fresh mint leaves for a garnish to make it look even prettier!

How to Store Peach Caramel Blondie Cheesecake

Store any leftovers in the refrigerator. Make sure to cover it well with plastic wrap or aluminum foil to keep it fresh. It can last up to 4 days in the fridge.

Tips to Make Peach Caramel Blondie Cheesecake

Make sure the cream cheese is at room temperature for smooth mixing.
Use ripe peaches for the best flavor.
You can make the blondie base a day ahead and refrigerate it before adding the toppings.

Variation

You can substitute other fruits like strawberries or cherries if you cannot find peaches. You can also try adding nuts like pecans or walnuts into the blondie for added texture!

FAQs

1. Can I make this cheesecake without a springform pan?
Yes, you can use a regular cake pan, but be careful when cutting and serving, as it may be harder to remove.

2. Can I freeze Peach Caramel Blondie Cheesecake?
Yes, you can freeze slices of this cheesecake. Just wrap them well in plastic wrap and place them in an airtight container. Thaw in the fridge when ready to eat.

3. How can I make the caramel sauce from scratch?
To make homemade caramel sauce, cook sugar in a saucepan until it melts and turns golden brown, then carefully add butter and cream, stirring until smooth. Allow cooling before using it in your cheesecake.

Enjoy making and sharing this delightful Peach Caramel Blondie Cheesecake with your loved ones!