Loaded Cheesecake Blondies
1 1/4 cups
King Arthur Gluten Free Flour
Large Eggs
1 1/2
Granulated Sugar
3/4 cup
Unsalted Butter
2 teaspoons
Vanilla Extract
1 teaspoon
1/3 cup
Dried Cranberries
1/3 cup
White Chocolate Chips
8 ounces
Cream Cheese
1/2 lemon
Lemon Juice
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.
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.
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.
Add the remaining 1 cup of gluten free flour to the butter, sugar, and egg mixture. Mix on low to combine.
After the blondie batter is mixed, gently fold in in the dried cranberries and white chocolate chips.
Line a 9x9 baking dish with parchment paper and spray with nonstick spray. Spread out the blondie batter in an even layer.
Clean the mixing bowl. Use the whisk attachment to beat room temperature cream cheese with 1 cup of granulated sugar.
Next, whisk in 1 teaspoon of vanilla, juice from 1/2 a lemon, and 1 egg.
Pour the cream cheese mixture on to the blondie batter. Use a butter knife to ribbon the cream cheese through the blondie.
Bake the cheesecake blondies at 350F for 40-45 minutes.
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.
Use the parchment to remove the blondies from the baking dish. Cut into 16 squares.
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