Nutella Cheesecake Blondies

Yummy white chocolate blondies with a Nutella cheesecake swirl

Course Dessert

Cuisine American

Keyword Blondies

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 525kcal

Author thebakingexplorer

Pre-heat your oven to 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. Set aside
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 the blondie mixture into the traybake tin, then add the cheesecake mixture on top in spoonfuls all over
Using a butter knife, swirl the mixture around to create the swirl
Bake for 30-35 minutes, or until they are golden brown all over. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. It is better to use a cocktail stick, it should have several moist crumbs on it but not be wet. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down
Leave it to cool completely before cutting into squares. They will firm up more if you put them in the fridge.
Store in the fridge and eat them within 3 days

Avoid using cooking or baking chocolate for the blondies, and also I don't recommend using Milky Bar or any white chocolate with low milk solids.

For the best flavour, make sure to use a good quality vanilla extract and not an essence.

I use Philadelphia cream cheese for the cheesecake swirl, it is the thickest cream cheese you can get in the UK where I am based. Cheaper cream cheeses and other brands can make the mixture runny.

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:

They will also need less time to bake, depending on your oven, I'd suggest 20-25 minutes.