This recipe for Nutella Cheesecake Blondies is a combination of the blondie mix from my Jammie Dodger Blondies and the cheesecake mix from my Baileys Cheesecake Chocolate Brownies – except with Nutella in the cheesecake instead of Baileys! I’ve been thinking about it for ages and I was so excited to make it as I love blondies, I love cheesecake and I love Nutella! So all three delicious elements are combined into one totally yummy treat. They are absolutely scrumptious, perfectly gooey and moist, and rather addictive too!
To make the Nutella cheesecake filling I mixed together the full fat cream cheese, caster sugar, egg and Nutella.
For the blondie batter, I started by melting the butter and golden caster sugar together in a pan on a low heat.
Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in. I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla.
Next I added the flour, and I poured about two third of the mixture into a lined tray bake tin. Then I poured the cheesecake mixture on top. Then I poured the rest of the blondie mix on top in blobs, and I used a butter knife to swirl the mixture around.
I then baked it on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes. I left it to cool completely before cutting into squares.
Oh my, the Nutella Cheesecake Blondies were absolutely divine!
They did not stick around for long, and no wonder, creamy Nutella cheesecake and moist blondies mmmm…
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Nutella Cheesecake Blondies
For the Nutella cheesecake
- 300 g Full fat cream cheese
- 100 g Nutella
- 1 Egg
- 65 g Caster sugar
For the blondie batter
- 200 g Butter
- 300 g Golden caster sugar
- 150 g White chocolate broken into pieces
- 3 Eggs
- 1 tsp Vanilla extract
- 225 g Plain flour
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
To make the cheesecake filling mix together the full fat cream cheese, caster sugar, egg and Nutella with a hand whisk or electric hand whisk until smooth
Melt the butter with the golden caster sugar in a pan on a low heat
Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes
Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract
Add the flour and whisk it in
Pour about two third of the brownie mixture into the traybake tin, then pour all of the cheesecake mixture on top, then pour the rest of the brownie mix on top in blobs
Using a butter knife, swirl the mixture around a bit, then bake it for 35 minutes
Leave it to cool completely before cutting into squares
Store in the fridge and eat them within 3 days
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