Ingredients
Blondie
- 120 grams all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp salt
- 113 grams unsalted butter, melted
- 50 grams light brown sugar, lightly packed
- 100 grams granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
Cheesecake Filling
- 60 mL water
- 2 tsp powdered gelatin
- 360 mL heavy cream
- 180 grams powdered sugar, spooned and leveled
- 681 grams cream cheese, soft at room temperature
- 1 tsp vanilla bean paste
- 1 tsp artificial vanilla extract
- 1/8 tsp salt
- 40 grams sprinkles
Topping
- 240 mL heavy whipping cream, cold
- 30 grams powdered sugar, spooned and leveled
- 1 tsp vanilla extract
Method
Blondie
- Grease a 9” springform pan and preheat the oven to 325F/163C.
- Whisk together the flour, baking powder, and salt and set aside.120 grams all-purpose flour spooned and leveled, 1 tsp baking powder, 1/4 tsp salt
- Whisk together the butter and sugars until they are smooth and add in the egg and vanilla and mix until smooth. Fold in the dry ingredients until the last streak of flour is combined.113 grams unsalted butter melted, 50 grams light brown sugar lightly packed, 100 grams granulated sugar, 1 large egg room temperature, 1 tsp vanilla extract
- Spread the batter into the prepared pan and bake for 20 minutes. Let it cool completely to room temperature.
Cheesecake Filling
- To bloom the gelatin, combine it with the water and set it aside.60 mL water, 2 tsp powdered gelatin
- Add the heavy whipping cream, powdered sugar, cream cheese, vanillas, and salt in the Cuisinart Hurricane Pro 3.5 Peak HP Blender and blend until it is smooth. You’ll have to pause it to scrape the sides every few seconds.360 mL heavy cream, 180 grams powdered sugar spooned and leveled, 681 grams cream cheese soft at room temperature, 1 tsp vanilla bean paste, 1 tsp artificial vanilla extract, 1/8 tsp salt
- Add in the gelatin (microwave for 10 seconds if it got hard) and blend. Add the sprinkles and blend until combined. (Add more sprinkles if you want and fold them in so they don’t get crushed).40 grams sprinkles
- Spread the filling over the blondie and refrigerate for at least 4 hours, or overnight.
Topping
- Place all the ingredients in a large bowl and use an electric mixer, at full speed, to beat the cream until stiff peaks form. Spread on top of the cheesecake before serving.240 mL heavy whipping cream cold, 30 grams powdered sugar spooned and leveled, 1 tsp vanilla extract
- Serve cold or slightly chilled and store in an airtight container in the refrigerator.
Nutrition
Serving: 1gCalories: 618kcalCarbohydrates: 47gProtein: 7gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 147mgSodium: 308mgPotassium: 148mgFiber: 0.3gSugar: 38gVitamin A: 1747IUVitamin C: 0.3mgCalcium: 117mgIron: 1mg