Pineapple Cheesecake Blondie Squares

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As a kid most birthdays were celebrated with a pineapple upside down cake, that was our go to cake; there was the occasional burnt almond cake from that bakery we loved, but that was more of a cake for my mom’s birthday. Finally, when I was 8 I had the skills to make a cake by myself unsupervised, I couldn’t find our usual 9×13 pan, but we did have two 8 inch round cake pans, in each pan I could fit 4 pineapple rings. I made a cake for my 8th birthday that looked like an 8, with 8 pineapple rings, I thought it was pretty clever and I didn’t even plan it ahead.

These cheesecake blondies with pineapple topping really taste like a pineapple upside down cake but with a creamy cheesecake layer, it might even be better than the traditional cake. The blondie, or butterscotch brownie as my mom calls them are chewy and packed with caramely flavor. The cheesecake is lightly sweetened and a soft opposition of texture to the blondie while the pineapple adds a bright citrus touch to complete the dish.

 








Pineapple Cheesecake Blondie Squares


Ingredients

Blondie base

  • ½ c butter, melted
  • 2 c packed brown sugar
  • 2 eggs
  • 1 ½ c flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. vanilla

Cheesecake

  • 24 oz cream cheese at room temperature
  • 3 eggs
  • ¼ c sour cream
  • ½ c sugar
  • 1 ½ tsp. vanilla

Pineapple topping

  • ½ c sugar
  • ¼ c cornstarch
  • 1 tsp. salt
  • 3 c pineapple tidbits, drained
  • 1 tbsp. lemon juice
  • 1 tsp. vanilla

Directions

Blondie base

  1. Preheat the oven to 350F and grease a 9×13 inch pan.
  2. Mix together the melted butter, brown sugar and eggs, add the dry ingredients on top of the wet and mix till just combined.
  3. Pour the blondie mixture into the greased pan and spread evenly to the corners, set aside and make the cheesecake.

Cheesecake

  1. In a stand mixer or food processer mix the cream cheese until smooth, scrape down the sides of the bowl and mix again.
  2. Add the eggs one at a time, mixing well in between each addition, mix in the remaining ingredients and mix until fully incorporated and smooth.
  3. Pour the cheesecake mixture on top of the uncooked blondie batter and spread evenly into the corners.
  4. Bake at 350F for 30-45 minutes, until just the center is a little jiggly or the cheesecake reaches an internal temperature of 150F to 155F. Make the pineapple topping while the cheesecake cools.

Pineapple topping

  1. In a small pan mix together the sugar, cornstarch and salt, add in the pineapple and turn the heat to medium.
  2. Cook stirring frequently until the mixture has thickened. Remove from the heat and add the lemon juice and vanilla, let cool.
  3. When the cheesecake and the pineapple topping have cooled spread the pineapple over the top of the cheesecake. Refrigerate for at least 4 hours before serving.
  4. Use a knife run under hot water to cut the pineapple cheesecake blondies into clean squares.

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