Peanut Butter Cheesecake Blondies
Soft and gooey blondies topped with a creamy cheesecake and swirled with a chocolate peanut butter swirl.
Servings: 12 Pieces
Calories: 342kcal
Ingredients
Blondie;
- ⅓ Cup Butter, Melted (75g)
- ¾ Cup Brown Sugar (140g)
- 1 Large Egg
- 2 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour (120g)
- ½ teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ½ Cup Chocolate Chips (90g)
Cheesecake;
- ½ Cup Cream Cheese, Room Temperature (125g)
- ¼ Cup Greek Yoghurt (65g)
- ½ Cup Icing Sugar (60g)
- 1 Large Eggs
- ½ teaspoon Vanilla Extract
Chocolate Peanut butter Sauce;
- ¾ Cup Milk Chocolate (135g)
- ⅓ Cup Peanut Butter (85g)
Instructions
- First make the blondie.
- Line an 8"x8" baking tin.
- Melt the butter and mix the with brown sugar.
- Add the egg and vanilla extract and beat in.
- Stir in the flour, baking powder, baking soda and salt until all combined.
- Stir in all the chocolate chips and then pour into the prepared tin and set aside.
- Now make the cheesecake layer.
- Beat the cream cheese until smooth.
- Add in the Greek yoghurt, icing sugar, vanilla extract and egg and beat until smooth.
- Pour over the blondie mixture and set aside.
- Preheat the oven to 160°C (325°F).
- Melt the chocolate and peanut butter together and pour over the cheesecake layer and swirl through.
- Bake for 30 minutes.The middle will wobble very slightly and the tops and sides will be set.
- This can be eaten from straight from the oven but tastes better once it has chilled for at least two hours or overnight.
Video
Nutrition
Serving: 1Piece | Calories: 342kcal | Carbohydrates: 40g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 246mg | Potassium: 131mg | Fiber: 2g | Sugar: 30g | Vitamin A: 62IU | Calcium: 58mg | Iron: 1mg