Peach Caramel Blondie Cheesecake
This decadent Peach Caramel Blondie Cheesecake features a peach and cinnamon-filled blondie base topped with a creamy no-bake caramel cheesecake, cinnamon peaches, and a drizzle of caramel sauce. Perfect for showcasing fresh peaches!
Ingredients
For the Peach Blondie:
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
For the Caramel Cheesecake:
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
For the Cinnamon Peaches:
23 peaches, sliced
2 teaspoons lemon juice
1 teaspoon cinnamon
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon spiced or dark rum optional
For the Whipped Cream:
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1 tablespoon juice left over from cooking peaches
Instructions
1. Prepare the Blondie:
Preheat your oven to 350F 175C. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
In a microwave-safe bowl, melt the butter. Transfer it to a mixing bowl.
Whisk in the brown sugar until combined. Add the vanilla, egg, and egg white, whisking until incorporated.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped peach.
Pour the batter into the prepared springform pan and bake for 34-36 minutes. Allow it to cool for about 5 minutes, then remove it to a cooling rack to finish cooling.
2. Make the Caramel Cheesecake:
Once the blondie and caramel sauce have cooled, beat the cream cheese and both sugars together until smooth.
Mix in about 3/4 cup of caramel sauce and cinnamon until well combined. Fold in the Cool Whip.
Place the blondie back into the springform pan and spread the cheesecake mixture evenly on top. Refrigerate for about 3-4 hours until firm.
3. Prepare the Cinnamon Peaches:
In a medium saucepan, combine the sliced peaches, lemon juice, cinnamon, and brown sugar, tossing to coat.
Add the butter and optional rum, cooking the peaches over medium-high heat for about 8-10 minutes until they reach your desired softness. Let them cool for 10-15 minutes.
4. Make the Whipped Cream:
In a mixing bowl, whip the heavy whipping cream on high speed until it begins to thicken.
Add the powdered sugar and reserved peach juice, whipping until stiff peaks form.
5. Assemble:
Pipe the whipped cream around the edges of the cheesecake. Place the cooled peaches in the center.
Drizzle with additional caramel sauce if desired.
Enjoy!
Serve this indulgent Peach Caramel Blondie Cheesecake chilled for a delightful dessert that showcases the flavors of summer!