Blueberry Cream Cheese Blondies

While browsing my Google Reader, I came across this recipe from Milk and Honey and like Erin, I had a large amount of blueberries to use up.  This recipe sounded like the perfect use for them.  And perfect it was!  This is a phenomenal dessert, one that has landed on my list of favorites!  We absolutely loved it and I’ve actually made it twice in 2 weeks.  The second time I made it, I went ahead and made some changes.  They are noted below in italics.

Be sure to have all of the ingredients and bowls/supplies ready so you can easily go from step to step.

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Blondie Layer:

  • 6 TBS butter, melted
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 tsp salt
  • 1 cup flour
  • 1/4 tsp baking powder
  • 1/4 cup fresh blueberries (I used 1/2 cup)

Cream Cheese Layer:

  • 8 oz block of cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp of vanilla extract (or blueberry vodka)
  • 1 large egg

Blueberry Layer:

  • 1/2 cup fresh blueberries
  • 2 to 3 tablespoons of sugar
  • 1/4 cup water (I replaced some of the water with blueberry vodka, 2-3 tablespoons maybe)
  • 2 tsp corn starch
  • 1 tablespoon fresh lemon juice

DIRECTIONS:

Make the blondie layer:

  1. Preheat oven to 350 degrees. (I didn’t do this)
  2. Line an 8×8 pan with foil and lightly spray with PAM.
  3. In a large microwave safe mixing bowl melt the butter then allow it to cool. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder. Mix in blueberries.
  4. Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top.  Set aside.

Make the cream cheese layer:

  1. With a hand mixer, process the cream cheese until smooth. Add sugar, vanilla and egg and process until creamy and smooth. Spread on top of brownie layer.

Make the blueberry layer:

Preheat oven when you begin this step.

  1. In a medium saucepan, combine blueberries, sugar, water, cornstarch and lemon juice. Bring mixture a boil and simmer, stirring frequently, until the berries reduce and the mixture thickens. Cool for 10 minutes.
  2. Drop or pour the blueberry mixture onto the cream cheese layer and swirl with a knife.
  3. Bake for 25 to 30 minutes until the blondies pull away from the side of the pan and the cream cheese is almost set. Cool completely on a wire rack.  Chill for at least 2 hours before cutting into squares. (Mine took about 35 minutes to bake).

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Chocolate Chip Cookie Dough Cheesecake

This recipe was adapted from Taste of Home  magazine.  It was the first cheesecake I’ve ever made and it was a winner!  It has the perfect balance between sweetness and tang, due to the sour cream. The cookie dough bits make it absolutely awesome too!  Who doesn’t love cookie dough?

Chocolate Chip Cookie Dough Cheesecake

Crust:

1-1/2 cups Nilla Wafer crumbs

1/2 cup confectioners sugar

1/3 cup baking cocoa

1/3 cup butter, melted

Filling:

3 packages (8 0z each) cream cheese, softened

1 cup sugar

3 eggs, lightly beaten

1 cup (8 oz) sour cream

1/2 teaspoon vanilla extract

Cookie dough:

1/4 cup butter, softened

1/4 cup sugar

1/4 cup packed brown sugar

1 tablespoon water

1 teaspoon vanilla extract

1/2 cup ap flour

1 cup mini semisweet chocolate chips

Garnish (optional):

1/2 cup mini semisweet chocolate chips

whipped cream

Directions:

Combine all crust ingredients and press onto the bottom and 2 inches up the sides of a 9″ x 3″ springform pan. Chill.

Prepare filling by beating cream cheese and sugar in stand mixer bowl until fluffy.  Gradually add eggs and beat until smooth. Add sour cream and vanilla and beat until just blended.  Pour half over crust and place that and other half of filling batter in the fridge.

In another mixing bowl, cream butter and sugars on medium speed until light and fluffy.  Add water and vanilla.  Gradually add flour.  Stir in 1 cup chocolate chips.  Take cheese cake out of fridge and drop dough mixture by teaspoonfuls over filling.  Then, spread remaining filling over the top.  The dough drops should be completely covered, so push them down below the surface if necessary.

Bake at 350 degrees for 45-55 minutes or until center in almost set.  Cool for 10 minutes on wire rack.  Carefully run a butter knife around edge of pan to loosen and cool for one hour longer. Refrigerate overnight.  When ready to serve, run a knife around edge again and remove sides of pan.  Sprinkle with 1/2 cup chips and garnish pieces with whipped cream.  Refrigerate any leftovers. Yields 12-14 servings.

Note:

Recipe did not say to do so, but I baked the cheesecake with a pan of hot water on the rack below to avoid cracks.