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Pistachio Blondies Swirled with Cheesecake

Indulgent Pistachio Blondies Swirled with Cheesecake Delight

Experience the chewy warmth of Pistachio Blondies swirled with creamy cheesecake, a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondie Base
  • 0.5 cups Unsalted Butter Provides richness and moisture; substitute with salted butter, reducing the added salt.
  • 1 cups Light Brown Sugar Adds sweetness and depth; avoid dark brown sugar for perfect flavor.
  • 2 large Eggs Essential for structure and moisture.
  • 1 teaspoon Vanilla Extract Enhances flavor beautifully.
  • 1 cups All-Purpose Flour Gives structure and texture.
For the Cheesecake Layer
  • 8 ounces Cream Cheese Forms the creamy layer of cheesecake; use Neufchâtel for a lighter option.
  • 0.25 cup Granulated Sugar Sweetens the cheesecake; no substitutions recommended.
  • 1 large Egg Yolk Adds richness; avoid using a whole egg.
  • 2 tablespoons Pistachio Paste Infuses a nutty flavor; homemade is ideal.
  • 1 teaspoon Green Gel Food Coloring Optional for a fun look.

Equipment

  • 8x8-inch baking pan
  • Medium saucepan
  • mixing bowls
  • spatula
  • whisk

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 in a medium saucepan over low heat until smooth, then stir in 1 cup of light brown sugar.
  3. Add in 2 large eggs and 1 teaspoon of vanilla extract, mixing until glossy.
  4. Sift together 1 cup of all-purpose flour and a pinch of salt, then fold gently into the wet mixture until no flour streaks remain.
  5. Beat together 8 ounces of cream cheese and ¼ cup of granulated sugar until smooth, then mix in 1 egg yolk and ½ teaspoon of vanilla extract.
  6. Spread half of the blondie batter into the prepared pan, dollop with cheesecake mixture, and top with remaining blondie batter.
  7. Add dollops of 2 tablespoons of pistachio paste on top and swirl using a knife or toothpick.
  8. Bake for 30-35 minutes until edges are golden and center jiggles slightly.
  9. Cool for 10-15 minutes in the pan, then remove using parchment overhang and cool completely on a wire rack.
  10. Slice into squares after an hour of cooling and serve warm or refrigerate for later.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. For longer preservation, freeze individually wrapped blondies.

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