Peach Caramel Blondie Cheesecake

• Produce

  • 1 Cinnamon peaches
  • 1 tbsp Left over from cooking peaches, juices
  • 3 Peach
  • 1 Peach blondie

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Condiments

  • 3/4 cup Caramel sauce
  • 2 tsp Lemon juice

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 3/16 cups Brown sugar
  • 2 1/2 tsp Cinnamon
  • 4 oz Cool whip
  • 1 1/2 cup Flour
  • 1/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 2 tsp Vanilla
  • 1 Whipped cream

• Bread & Baked Goods

  • 1 Caramel cheesecake

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 tbsp Butter
  • 16 oz Cream cheese
  • 1/2 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1 tbsp Spiced or dark rum

Found on lifeloveandsugar.com

Ingredients

• Peach Blondie
• 3/4 cup unsalted butter
• 1 1/2 cups brown sugar
• 2 tsp vanilla
• 1 egg
• 1 egg white
• 1 1/2 cup flour
• 1 tsp cinnamon
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 peach, chopped
• Caramel Cheesecake
• 16 oz cream cheese, room temperature
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cup caramel sauce*
• 1/2 tsp cinnamon
• 4 oz cool whip
• Cinnamon Peaches
• 2-3 peaches, sliced
• 2 tsp lemon juice
• 1 tsp cinnamon
• 3 tbsp brown sugar
• 1 tbsp butter
• 1 tbsp spiced or dark rum, optional
• Whipped Cream
• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tbsp juices left over from cooking peaches

Directions

• 1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
• 2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
• 3. Add brown sugar and whisk to combine.
• 4. Add the vanilla, egg and egg white and whisk until incorporated
• 5. In another bowl, combine dry ingredients.
• 6. Slowly add dry ingredients to wet ingredients and mix until combined.
• 7. Fold in chopped peach.
• 8. Pour batter into springform pan and bake for 34-36 minutes.
• 9. Allow to cool for about 5 minutes, then remove to cooling rack to finish cooling.
• 10. Make the caramel sauce and allow to cool completely.
• 11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.
• 12. Add about 3/4 cup of caramel sauce and cinnamon and mix until combined.
• 13. Fold in Cool Whip.
• 14. Place blondie back into the springform pan.
• 15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
• 16. Combine peaches, lemon juice, cinnamon and brown sugar in a medium saucepan and toss to coat.
• 17. Add butter and rum and cook peaches on medium-high for about 8-10 minutes, or until at preferred softness.
• 18. Allow peaches to cool for 10-15 minutes.
• 19. To make whipped cream, whip heavy whipping cream on high speed until it begins to thicken.
• 20. Add powdered sugar and juices and whip until it you get stiff peaks.
• 21. Pipe whipped cream around edges of cheesecake.
• 22. Place cooled peaches in the center of the cheesecake.
• 23. Drizzle caramel over finished cheesecake, if desired.
• *recipe for caramel sauce makes about 1 1/2 cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. Youll end up with leftover caramel.