Autumn is one of those times of the year which seems very short compared to spring and summer, that’s why you have to get all the autumn flavours you can while baking. That’s why I’m sharing my recipe for a batch of pumpkin cheesecake blondies.
I’ll be honest, I hadn’t planned on making these blondies – they kind of just happened on the day. I didn’t have enough soft cheese for a cheesecake and wasn’t going back out just for that, especially seeing as the UK was coming to the end of the first lockdown.
These are the perfect treat to make on a day when the weather is dark and miserable or while doing a spot of weekend baking. If you give these a go, don’t forget that this is like 2 desserts in 1… Who doesn’t like more dessert?
You have the classic white chocolate blondie, which is good on its own but when you add in a pumpkin cheesecake swirl, it elevates it to another level, seriously. You don’t have to believe me but I will tell you, it adds a different flavour and texture to the end baked good – plus it’s perfectly seasonal.
Anyway, let’s get started, shall we?
200g White chocolate.
160g Granulated sugar.
1 tsp Vanilla extract
190g Plain flour.
1/4 tsp Salt.
100g White chocolate chips.
100g Soft cheese.
80g Pumpkin puree.
1 Egg yolk.
20g Granulated sugar.
20g Plain flour.
1/4 tsp Ground mixed spice.
1/2 tsp Ground cinnamon.
Dash of ground cloves and all spice.
Before you get started on any part of the recipe, you’ll want to do some prep work. Weigh up all of your ingredients, line your 8 inch square baking tin with some parchment paper and grab any equipment you may need such as heat proof mixing bowl and whisk.
To start on the recipe, I recommend you make the cheesecake swirl.
Place all of the cheesecake swirl ingredients into a medium sized bowl and whisk together until the mixture is smooth and everything has been combined. If the mixture isn’t a very bright orange, feel free to add a little orange food colouring gel/paste (avoid the liquid variation, it will only ruin the mixture), whisk that in until its fully combined, then set that in the fridge while you make the blondie.
For the blondie, place a small/medium saucepan filled with a small amount water over a low heat, reaching a simmer.
Into a heatproof bowl, place the butter and white chocolate and place over the saucepan of simmering water. Ensure the bottom of the bowl isn’t touching the water, otherwise it may ruin the butter and chocolate mixture. Allow the two to melt a little then stir until smooth and combined.
Remove the chocolate mixture from the saucepan and place onto your work surface and add in all of the granulated sugar and whisk together until fully combined. The mixture may look a little more granular, this is normal and will smooth out later in the recipe.
You can now add in the eggs, one at time whisking well in-between each addition. Once all of the eggs have been added , you should notice the mixture is much smoother and glossier – this is what you’re looking for.
You can then go ahead and add in the vanilla extract, just whisk until it has been fully incorporated.
Next add in the flour, salt and white chocolate chips. Fold everything in until the flour and salt have been fully incorporated and the chocolate chips have been equally distributed throughout the blondie batter.
Pour the batter into your lined baking tin and level off if it’s uneven. Now you will need the cheesecake mixture you made earlier, so grab it from the fridge.
Take dollops of the cheesecake mixture and place on top of the blondie batter and take a butterknife to swirl the cheesecake through the blondies. Once you’re happy with the swirls, place into your preheated oven and bake for 25-30 minutes (or until the blondies have gone golden brown around the edges and the cheesecake doesn’t jiggle excessively anymore). Allow to cool down fully.
For the best and easiest results, I like to place the blondies I the fridge to chill for as long as possible. This helps in more than one way, it makes the blondies more fudgy and the cheesecake smoother and it make them easier to slice up. You can work with them right away, if that’s all the time you have.
When it come to cutting these up, however many slices you need or want is up to you. I like to work with 8 bigger portions of 16 more bet size portions – whichever suits you best!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.