Salted Caramel Cheesecake Blondie Bars

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 3 tbsp Caramel sauce, high-quality

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cups Brown sugar, packed light
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt, fine
  • 1/2 tsp Sea salt
  • 1 1/2 tsp Vanilla extract, high quality pure

• Oils & Vinegars

  • 1 Cooking spray

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1 1/2 sticks Butter, unsalted
  • 1 8 -ounce package Cream cheese

Found on savvyinthekitchen.com

Ingredients

• 1 cup pecans
• Cooking spray
• 1 8 -ounce package cream cheese, at room temperature
• 1/4 cup granulated sugar
• 3 large eggs
• 1 1/2 teaspoons high quality pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted
• 1 1/2 cups packed light brown sugar
• 3 tablespoons high-quality caramel sauce, plus more for topping
• 1/2 teaspoon sea salt

Directions

• Preheat the oven to 325 degrees F.
• Coat a 8-inch square baking dish with cooking spray. Line with parchment paper, leaving an overhang; coat the parchment with cooking spray.
• Make the cheesecake batter: Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 1 egg and 1/2 teaspoon vanilla until combined; set aside.
• Make the blondie batter: Whisk the flour, baking powder and fine salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.
• Spread half of the blondie batter in the prepared pan. Top with half of the cheesecake batter in spoonfuls. Warm the caramel sauce in the microwave, then drizzle between the spoonfuls of cheesecake batter. Top with the remaining blondie batter, then the remaining cheesecake batter in spoonfuls. Using the tip of a butter knife, gently swirl together to create a marbled effect.
• Bake until a toothpick inserted into the center comes out clean, 60 minutes. Let cool 10 minutes in the pan, then lift the blondies out of the pan using the parchment and transfer to a rack. Drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the sea salt. Refrigerate until completely cooled, about 2 hours. Cut into squares.