DAY 8: Raspberry Cheesecake Blondies
An almond flavored blondie cookie topped with a raspberry swirled cheesecake batter.
Raspberry Cheesecake Blondies
4 oz cream cheese, softened
¼ cup sugar
1 tsp vanilla extract
½ cup butter
¾ cups sugar
½ tsp almond extract
½ tsp vanilla extract
1 ¼ cups flour
1 tsp baking powder
¼ tsp salt
½ cup raspberry jam
Preheat oven to 350°F. Grease an 8” square baking pans (or spray with Baking Pam).
In a small bowl, beat together the cream cheese, ¼ cup sugar, egg, and vanilla. Set aside.
Melt butter in a large bowl in the microwave. Stir ¾ cup sugar into melted butter until incorporated. Mix in the egg, almond extract, and vanilla. Whisk in the flour, baking powder and salt. Spread the dough into the prepared baking pan. Pour the cheesecake batter over the dough.
Heat raspberry jam in the microwave for 20 seconds. Spoon the warm raspberry jam in dollops over the batter. Use a knife to swirl the jam through the cheesecake batter.
Bake at 350°F for 30 minutes or until toothpick inserted in center comes out clean. Cool completely and then cut into squares.
Makes 16 squares.