FancyApron
Loaded Cheesecake Blondies
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1 1/4 cups
King Arthur Gluten Free Flour
3
Large Eggs
1 1/2
Granulated Sugar
3/4 cup
Unsalted Butter
2 teaspoons
Vanilla Extract
1 teaspoon
Salt
1/3 cup
Dried Cranberries
1/3 cup
White Chocolate Chips
8 ounces
Cream Cheese
1/2 lemon
Lemon Juice
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Use the paddle attachment on a stand mixer. Add 1 cup of sugar and 3/4 cup of unsalted butter. Mix on low until the mixture is creamy.
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Scrape down the sides with a spatula. Add 2 eggs, 1 teaspoon of vanilla and 1 teaspoon of salt. Mix on medium until it’s completely combined.
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I a separate bowl, coat 1/3 cup white chocolate chips and 1/3 cup dried cranberries with 1/4 cup of gluten free flour. Set aside.
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Add the remaining 1 cup of gluten free flour to the butter, sugar, and egg mixture. Mix on low to combine.
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After the blondie batter is mixed, gently fold in in the dried cranberries and white chocolate chips.
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Line a 9x9 baking dish with parchment paper and spray with nonstick spray. Spread out the blondie batter in an even layer.
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Clean the mixing bowl. Use the whisk attachment to beat room temperature cream cheese with 1 cup of granulated sugar.
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Next, whisk in 1 teaspoon of vanilla, juice from 1/2 a lemon, and 1 egg.
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Pour the cream cheese mixture on to the blondie batter. Use a butter knife to ribbon the cream cheese through the blondie.
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Bake the cheesecake blondies at 350F for 40-45 minutes.
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Poke the blondie with a toothpick. When the toothpick comes out clean, the blondies are cooked through. Remove from the oven and let cool completely.
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Use the parchment to remove the blondies from the baking dish. Cut into 16 squares.
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Alexis Leonhardt
I cook from scratch and organize bulk quantities from shopping at Costco.
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