Biscoff and White Chocolate Cheesecake Blondies
These are a combination of some seriously delicious things. This is an easy blondie recipe, with an easy cheesecake layer that gets a good amount of Biscoff spread added. This makes enough for an 8 inch tin.
Print
Pin
Servings: 9
Ingredients
- 165 g (12 tbsp) Butter Melted
- 1 tbsp (1 tbsp) Biscoff Spread
- 150 g (⅔ cups) Light Brown Soft Sugar
- 130 g (⅔ cups) Granulated Sugar
- 2 tsp (2 tsp) Vanilla Extract
- 2 (2) Medium Eggs
- 215 g (1 ¾ cups) Plain Flour
- 1 tsp (1 tsp) Baking Powder
- 200 g (1 ½ cups) White Chocolate Chopped
- 100 g (½ cups) Biscoff Biscuits Chopped
For the Cheesecake Layer
- 1 tbsp (1 tbsp) Biscoff Spread
- 120 g (½ cups) Full Fat Cream Cheese
- 1 (1) Medium Egg
- 50 g (¼ cups) Granulated Sugar
Optional Topping
- 1 tbsp (1 tbsp) Biscoff Spread
- Biscoff Biscuits to decorate
Instructions
- Preheat the oven to 370℉/170℃. Line an 8 inch square baking tin.
- Combine the melted butter, Biscoff spread, granulated sugar and light brown sugar in a large mixing bowl or the bowl of a stand mixer. Combine on high speed for 3-5 minutes. Add the eggs and vanilla and combine again.
- Fold in the flour, baking powder, chopped white chocolate and Biscoff biscuits, until all combined. Pour into the lined tin.
- In a small bowl, whisk together the Biscoff spread, cream cheese, egg and sugar until smooth. Pour over the blondie batter.
- Optional: Put 1 tbsp Biscoff spread in a small bowl and microwave for 20-30 seconds, until runny! Use a teaspoon to drizzle this over the cheesecake layer in diagonal lines. Then use the spoon to 'feather' the melted Biscoff - essentially drag the spoon in the opposite direction of the diagonal drizzle. Scatter over some Biscoff biscuits and bake 30-35 minutes.
- Let cool completely before slicing!