Salted Dulce Pecan & Cheesecake Blondie
DIFFICULTY: Medium
PREP + COOK TIME: 120 Minutes
Ingredients
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Ingredients ✴
Blondie Base:
150g salted butter, softened
⅔ cup brown sugar, packed
⅓ cup caster sugar
2 eggs
1 ⅓ cups plain flour
1 tsp Eve Wellness Caramel Latte powder
¾ tsp baking soda
150g white chocolate, roughly chopped
Cheesecake Filling:
250g full-fat cream cheese
2 Tbsp caster sugar
1 egg
Pecan Topping:
½ cup pecans
3 Tbsp dulce de leche or tinned caramel
Directions
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Directions ✴
Preheat your oven to 170°C fan bake. Grease and line a 18cm square slice tin with baking paper.
Blondie Base: Cream together the butter, brown sugar, and sugar with electric hand-held beaters, until light in colour. Add the eggs, one at a time, beating well after each addition. Add the flour, caramel latte powder, baking soda, and ½ tsp fine sea salt. Beat again, until just combined. Fold through the white chocolate. Spoon roughly half of the mixture into the prepared slice tin. Spread out into an even layer with the back of a spoon.
For the cheesecake filling, beat together the cream cheese and sugar in a separate bowl, until smooth and creamy. Add the egg and beat again, until combined. Spread cheesecake filling over the blondie base in the tin. Drop pieces of the remaining blondie dough over the cheesecake filling, so that it mostly covers the surface (don't worry if there are gaps, it will spread in the oven). Toss the pecans and dulce de leche together in a small bowl with a pinch of salt. Scatter over the top of the blondie.
Bake: Bake on the middle oven rack for 40-45 minutes, or until very golden brown (it will still have a slight jiggle in the centre). Place into the fridge to cool completely. Once cooled completely, cut it up into pieces. Garnish with a sprinkle of flaky sea salt, if desired.