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Salted Caramel Cheesecake Butterscotch Blondies

Salted Caramel. Cheesecake. Butterscotch
Course Dessert
Cuisine American
Keyword Blondies
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 blondies
Author Rookie With A Cookie

Ingredients

Salted Caramel

  • 1 cup brown sugar
  • ¼ cup unsalted butter
  • ½ cup heavy cream
  • ½ teaspoon salt if you're feeling adventurous like me, up it to ¾ tsp

Cheesecake Layer

  • 1 8 oz package cream cheese room temperature
  • ¼ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla

Blondie Layer

  • ½ cup brown butter
  • cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking soda
  • pinch of salt
  • ¼ cup crushed pretzels or any nuts you prefer optional
  • ¼ cup semisweet chocolate chips optional

Instructions

  • Grease and line an 8x8 inch square pan and preheat your oven to 350 degrees F.
  • Prepare caramel sauce by letting your butter and sugar melt. Slowly add cream and let the mixture bubble on medium-low heat for four to five minutes until the sauce is thick. Remove from stove and keep aside.
  • To brown butter, let butter melt on a low heat for 10-15 minutes until the melted liquid turns brown and it starts to smell nutty and butterscotch-y. Stir occasionally. Be sure to do this on a low heat because brown butter can quickly turn to burnt butter. Pour brown butter in a bowl to let it cool.
  • For cheesecake batter, cream butter and sugar. Next crack in the egg and splash in the vanilla. Mix until combined. Keep the cheesecake batter aside.
  • To make the blondies, combine sugar and brown butter. Next, add the egg and vanilla and combine. Dump in the flour and mix until everything is incorporated. Toss in crushed pretzels. I noticed that adding chocolate chips at this point would not be ideal because cheesecake takes longer to cook than the blondies.
  • In your prepared pan, scoop out the blondie batter first. Spray your hands or a piece of parchment paper with some non-stick cooking spray and push the sticky batter to the edges of the pan. At this point, sprinkle the chocolate chips and drizzle some of the caramel.
  • Next, pour the cheesecake batter. Now take a knife and swirl it through the batter so the blondies and cheesecake can mingle.
  • Top with more crushed pretzels and caramel sauce (or you can omit the caramel sauce and simply pour it before serving, which I prefer).
  • Bake for 30-35 mins until skewer inserted comes out with just a few moist crumbs. Don't overbake.
  • Chill before 3-4 hours before serving for best results.