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Indulgent Pistachio Blondies Swirled with Creamy Cheesecake

Pistachio Blondies Swirled with Cheesecake combine nutty flavors and a rich, creamy layer, offering a delightful dessert experience.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondie Batter
  • ½ cup Unsalted Butter Can substitute with salted butter while reducing extra salt.
  • 1 cup Light Brown Sugar Avoid using dark brown sugar to keep the pistachio flavor in focus.
  • 2 large Eggs Essential for structure and moisture.
  • 1 teaspoon Vanilla Extract For a twist, try almond extract instead.
  • 1 ¼ cups All-Purpose Flour Substituting with whole wheat may alter texture.
For the Cheesecake Layer
  • 8 ounces Cream Cheese Neufchâtel can be used for a lighter option.
  • ⅓ cup Granulated Sugar No substitutions recommended for best results.
  • 1 large Egg Yolk Provides richness and stability.
  • ½ cup Pistachio Paste Homemade is delightful but store-bought works well too.
  • Green Gel Food Coloring Optional; adds a festive touch to the presentation.

Equipment

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

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
  2. Melt the butter in a medium saucepan over low heat. Stir in light brown sugar until smooth.
  3. Allow the mixture to cool slightly, then whisk in the eggs and vanilla extract.
  4. In a separate bowl, sift together flour and a pinch of salt. Fold this dry mixture into the wet ingredients until just combined.
  5. Beat cream cheese and granulated sugar until smooth, then mix in egg yolk and a splash of vanilla.
  6. Pour two-thirds of the blondie batter into the prepared pan and spread evenly.
  7. Dollop cheesecake mixture over blondie batter, spreading gently without mixing.
  8. Drop spoonfuls of pistachio paste over the cheesecake layer and swirl gently with a toothpick.
  9. Bake for 30-35 minutes, until edges are golden brown and center is slightly jiggly.
  10. Cool in the pan for 15 minutes, then refrigerate for at least 1 hour before slicing.
  11. Slice into squares and serve warm or at room temperature.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Serve warm with a scoop of ice cream or fresh berries for an added touch. Customize with different nuts or flavor enhancements as desired.

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