Imagine a blondie – or a toll house bar, because a blondie is really just a chocolate chip cookie in bar form – covered with a layer of cheesecake. The perfect mix of a blondie and a cheesecake – baked together to make one out-of-this-world treat!
Chocolate Chip Cheesecake Blondies
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 cups (12 oz) milk chocolate chips
2 pkg (8 oz each) cream cheese, softened
1 cup sugar
2 large eggs, beaten
3/4 cup (2 % or whole)
2 tsp vanilla extract
Preheat oven to 375 degrees. Line a 9-inch square pan with parchment paper, letting ends extend up and over sides. Spray parchment paper with non-stick spray.
For the blondie mixture: In a bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda, gradually beat into creamed mixture. Stir in chocolate chips. Press half of dough on bottom on pan on top of the parchment paper.
For the cheesecake mixture: In a bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla. Beat on low speed just until blended. Pour over dough; drop remaining dough by tablespoonfuls over cheesecake layer.
Bake 45 – 50 minutes or until golden brown. Cool in pan on a wire rack. Refrigerate at least a couple of hours before cutting. Lifting with parchment paper, remove from pan. Cut into bars.
I adapted this recipe from a Taste of Home recipe. The biggest change? Hopefully not a FAIL on my part, but I left out the bacon that they added to both the blondie batter and to the top of the cheesecake. I love bacon, but I just wasn’t in the mood. . . . ! If you’re craving the sweet and savory combo, just added cooked crumbled bacon to both. Maybe I will try it sometime. I’ll let you know.