Cookie Butter Cheesecake Blondies

Cookie butter is one of my absolute favorite things to eat! I could (and have) eat it straight from the jar with a spoon, but it is also delicious in all sorts of desserts. For these blondies, I made a cookie butter cheesecake filling to help balance out the sweetness and added a touch of cinnamon to classic blondie dough to compliment the flavors in the cookie butter. Give them a try, sharing optional!

Prepare the Cookie Butter Cheesecake Filling

Start by making the cookie butter cheesecake batter for the filling. In a large bowl, mix together softened cream cheese and cookie butter using a handheld or stand mixer fitted with a paddle attachment on medium speed until smooth. Add sugar, one egg, and vanilla and mix on medium speed until fully combined and smooth. Set it aside until ready to use.

Prepare the Blondie Dough

Next, prepare the blondie dough. In a medium bowl, whisk together flour, cinnamon, salt, and baking soda and set aside. In a large bowl, cream butter using a handheld or stand mixer fitted with a paddle attachment on medium speed. Add the sugars and continue to mix on medium speed until smooth. Add the eggs and vanilla extract and mix on medium speed until fully combined.

Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. This will be a thick dough like you would have for chocolate chip cookies.

Assemble and Bake

Prepare a 7x11 inch brownie pan by greasing with butter or lining with parchment paper.

Assemble the blondies as follows:

1. Evenly spread about 2/3 of the blondie dough in the pan, making sure to fully cover the bottom. Since this is a thick dough, so you will likely have to use a spatula or your hands to spread it out.

2. Pour the cookie butter cheesecake filling over the dough and spread it out so it is an even thickness.

3. Using your hands, break up the remaining dough into ~1 inch sections and place on top of the cheesecake filling until it is mostly covered.

Bake at 350°F for 35-40 minutes until the blondies are golden brown and the cheesecake filling is mostly set. Let the blondies cool in the pan to allow the cheesecake to fully set before removing and cutting into pieces. You will get 20 or 24 pieces depending on how big you cut them.

Store leftover blondies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

blondies, cookie butter

dessert

Yield: 20-24

Author: Laura's Bake Lab

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Cookie Butter Cheesecake Blondies

Cinnamon spiced blondies with a layer of Biscoff cookie butter flavored cheesecake.

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

Cookie Butter Cheesecake Filling

• 8 oz cream cheese, softened to room temperature
• 3/4 cup cookie butter
• 1/4 cup granulated sugar
• 1 egg, room temperature
• 1 tsp vanilla extract

Blondie Dough

• 2 and 1/4 cups all purpose flour
• 1 heaping tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp baking soda
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, lightly packed
• 2 eggs, room temperature
• 1 tsp vanilla extract

Instructions

Prepare the Cookie Butter Cheesecake Filling

1. In a large bowl, mix together the cream cheese and cookie butter using a handheld or stand mixer fitted with a paddle attachment on medium speed until smooth.
2. Add the sugar, egg, and vanilla and mix on medium speed until fully combined and smooth. Set aside until ready to use.

Prepare the Blondie Dough

1. In a medium bowl, whisk together the flour, cinnamon, salt, and baking soda. Set aside.
2. In a large bowl, cream the butter using a handheld or stand mixer fitted with a paddle attachment on medium speed.
3. Add the sugars and continue to mix on medium speed until smooth.
4. Add the eggs and vanilla extract and mix on medium speed until fully combined.
5. Add the dry ingredients to the wet ingredients and mix on low speed until fully combined.

Assemble and Bake

1. Preheat the oven to 350°F. Prepare a 7x11 inch brownie pan by greasing with butter or lining with parchment paper.
2. Evenly spread about 2/3 of the blondie dough in the pan, making sure to fully cover the bottom. This is a thick dough, so you will likely have to use a spatula or your hands to spread it out.
3. Pour the cookie butter cheesecake filling over the dough and spread so it is an even thickness throughout.
4. Break up the remaining dough into ~1 inch sections and place on top of the cheesecake filling until it is mostly covered. It is easiest to use your hands for this.
5. Bake for 35-40 minutes until the blondies are golden brown and the cheesecake filling is mostly set. Let the blondies cool in the pan to allow the cheesecake to fully set before removing and cutting into pieces.

Notes

Store blondies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

https://www.laurasbakelab.com/blog/cookie-butter-cheesecake-blondies

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