Hey guys- I’m hoping you’re all feeling and doing well out there, miss you guys! As you know, I’ve been recently re-working some of my other recipes to small-batch bakes, and we’re at it again today with Small-Batch Cheesecake Blondies.
Just like my Small-Batch Brownies, these bake up in a loaf pan. If you don’t have a loaf pan, you can use a muffin tin and divide the batter between 5 muffin cups. In a loaf pan, you’ll get 6 blondies, which is the perfect amount since we’re all stuck at home and unable to share with friends.
I’ve got several takes on blondies throughout my site, including these Birthday Cake Blondies, and these Maple Walnut ones. They all use the same base recipe, and I’ve cut that recipe way down for this. That means you can also cut down the add-ins from those recipes if you’d like to make either of those small-batch!
You guys are baking like crazy right now, which is such a positive thing in this really terrible thing we’re all going through. I hope I can help you bake the things you really want! If you have any requests, keep on sending them my way and I’ll keep on baking too!
How to Make Small-Batch Cheesecake Blondies
We’re starting out here by making the cheesecake filling. With this recipe, you want to make sure you are fully prepped and doing things in order because the base batter will thicken as it sits, and will become difficult to swirl. For the filling, simply stir together the cream cheese, sugar, and vanilla extract, and set aside until you’re ready.
For the filling, we’re starting with melted butter, and we’re whisking in some brown sugar and white sugar until it’s smooth.
Then, add in one egg yolk, a little bit of milk, and some vanilla extract. Again, stir it together until smooth. Finally, we’re adding in the flour and salt and whisking until smooth.
Pour the mixture into your prepared loaf pan and spread evenly. Then, dollop in your cream cheese mixture, and use a toothpick to swirl it together in figure-8 motions until it’s looking really pretty.
And then we’re just baking it up, it’s that simple. You want to bake these for 26-28 minutes, or until they look lightly golden brown around the edges and have set in the middle with no jiggle. You’ll want to cool them completely before enjoying!
Small-Batch Cheesecake Blondies
Ingredients
For the cheesecake filling:
- 1 oz softened cream cheese
- 1 tbs. sugar
- 1/2 tsp. vanilla extract
For the blondies:
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 egg yolk
- 1 tbs. milk
- 1 tsp. vanilla extract
- 1/2 cup +3 tbs. flour
- 1/8 tsp. salt
Instructions
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Preheat your oven to 350 degrees, and grease an 8-inch loaf pan with cooking spray. If you have it, line the pan with parchment paper for easy removal. Set aside.
For the cheesecake filling:
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In a small bowl, stir together the softened cream cheese, sugar, and vanilla extract. Set aside.
For the blondies:
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In a medium bowl, whisk together the melted butter, brown sugar, and sugar. Add in the egg yolk, milk, and vanilla extract and whisk until smooth. Add in the flour and salt and whisk until smooth.
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Pour into your prepared loaf pan, and spread evenly so it reaches the edges of the pan. Dollop in the cream cheese mixture, and use a toothpick to swirl it into the blondie batter in figure-8 motions.
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Bake the blondies for 26-28 minutes, or until the edges are golden brown, and the middle has completely set. Cool completely before enjoying!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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