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Peach Caramel Blondie Cheesecake

  • Author: olivia
  • Total Time: 240 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert combining the sweetness of peaches with creamy cheesecake and rich caramel, perfect for summer gatherings.

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 (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

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 and transfer it to a mixing bowl. Whisk in the brown sugar until combined.
  3. Add the vanilla, egg, and egg white, whisking until fully mixed.
  4. 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.
  5. Pour the batter into the prepared pan and bake for 34-36 minutes. Allow it to cool for 5 minutes before transferring to a cooling rack to finish cooling.
  6. 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.
  7. Place the cooled blondie back into the springform pan and spread the cheesecake mixture evenly on top. Refrigerate for 3-4 hours to firm up.
  8. In a medium saucepan, combine the sliced peaches, lemon juice, cinnamon, and brown sugar. Toss to coat, add the butter and optional rum, and cook over medium-high heat for 8-10 minutes until soft. Let cool for 10-15 minutes.
  9. In a mixing bowl, whip the heavy whipping cream on high speed until thick. Add the powdered sugar and 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, drizzling with additional caramel sauce if desired.
  11. Serve chilled and enjoy!

Notes

Ensure 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 toppings.

  • Prep Time: 15 minutes
  • Cook Time: 36 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 65mg

Keywords: blondie, cheesecake, peach, dessert, summer

Find it online: https://sweettreatsrecipes.com/peach-caramel-blondie-cheesecake-4/