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Pistachio Blondies Swirled with Cheesecake

Indulgent Pistachio Blondies Swirled with Cheesecake Bliss

These Pistachio Blondies Swirled with Cheesecake offer a delightful combination of rich, chewy texture and creamy bliss.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondie Base
  • ½ cup Unsalted Butter Can substitute with salted butter, reduce additional salt
  • 1 cup Light Brown Sugar Avoid dark brown sugar to maintain pistachio profile
  • 2 large Eggs Essential for structure and moisture
  • 1 teaspoon Vanilla Extract Almond extract can be used for a unique twist
  • 1 cup All-Purpose Flour Using whole wheat flour may compromise texture
For the Cheesecake Layer
  • 8 oz Cream Cheese Neufchâtel can be used for a lighter version
  • ¼ cup Granulated Sugar Sweetens the cheesecake mixture without substitutions
  • 1 large Egg Yolk Provides richness for the cheesecake layer
  • 2 tablespoon Pistachio Paste Use homemade or store-bought for convenience
  • 1 drop Green Gel Food Coloring Optional for visual appeal
Optional Toppings
  • to taste Sea Salt Enhances flavor and contrasts sweetness
  • to taste Caramel Sauce Drizzle on top for an added touch of decadence

Equipment

  • 8x8-inch baking pan
  • mixing bowl
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Melt ½ cup of unsalted butter and mix in 1 cup of light brown sugar until smooth.
  3. Add 2 large eggs one at a time and pour in 1 teaspoon of vanilla extract, mixing until well blended.
  4. Sift together 1 cup of all-purpose flour and a pinch of salt, then fold into the wet mixture.
  5. Combine 8 oz of cream cheese with ¼ cup of granulated sugar until smooth. Mix in 1 large egg yolk.
  6. Spread half of the blondie batter into the pan, dollop the cheesecake mixture, and create swirls.
  7. Spoon 2 tablespoons of pistachio paste over the cheesecake layer and swirl gently.
  8. Bake for 30-35 minutes until golden on the edges with a slightly jiggle in the center.
  9. Cool on a wire rack for 10 minutes, then refrigerate for at least an hour before slicing.
  10. Lift the blondies from the pan, slice into squares, and serve with toppings if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Don't overmix the batter for a light texture; chill before slicing for neat cuts.

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