Lemon Cheesecake Swirl Blondies Recipes

Steps:

• Preheat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until toasted, about 8 minutes. Let cool, then chop.
• Coat a 9-inch square baking dish with cooking spray. Line with parchment paper, leaving an overhang; coat the parchment with cooking spray.
• Make the cheesecake batter: Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 1 egg and 1/2 teaspoon vanilla until combined; set aside.
• Make the blondie batter: Whisk the flour, baking powder and fine salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.
• Spread half of the blondie batter in the prepared pan. Top with half of the cheesecake batter in spoonfuls. Warm the caramel sauce in the microwave, then drizzle between the spoonfuls of cheesecake batter. Top with the remaining blondie batter, then the remaining cheesecake batter in spoonfuls. Using the tip of a butter knife, gently swirl together to create a marbled effect.
• Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool 10 minutes in the pan, then lift the blondies out of the pan using the parchment and transfer to a rack. Drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until completely cooled, about 2 hours. Cut into squares.

Steps:

• For Crust:.
• Position rack in middle of oven and preheat to 350 degrees. Finely grind graham crackers( if using these instead of the crumbs) in food processor. Add nuts and process until coarsely chopped.
• Add butter and lemon peel; blend just until crumbs are moist.
• Press crumbs firmly onto bottom ONLY of a 9 inch diameter springform pan.
• Bake until crust is set, about 10 minutes.
• Cool crust and maintain oven temperature.
• For filling:.
• Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream.
• Add eggs, one at a time, beating just until combined.
• Pour filling into crust and bake until the center moves only slightly when pan is shaken, about 50 minutes.
• Transfer cake to rack and cool 5 minutes.
• Meanwhile for topping: Whisk 1 cup sour cream in small bowl until smooth. Whisk lemon curd in small bowl until smooth.
• Run a sharp knife around sides of cake.
• Starting at outside edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely.
• Gently shake pan to smooth out toppings.
• Using tip of knife, gently swirl toppings, forming a marbled design.
• Chill cake uncovered overnight.
• Beat whipping cream with 2 T. confectioner's sugar( I like to add about 1/2 t. unflavored gelatin to the whipping cream to keep it from separating)until stiff peaks form.
• Pipe cream in a decorative pattern around the edge of cake( I just use a spoon to arrange dollops of whipped cream around the edge) and garnish with lemon wedges and mint leaves.
• *NOTE: The last time I made this I omited the sour cream topping and just smoothed the lemon curd over the entire cake top, using about 2 cups of lemon curd. Then I decorated the edge of the cake with the whipped cream and lemon slices/mint leaves.).

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Prepare cake batter as directed on package; pour into prepared pan.
• Beat remaining ingredients with mixer until blended. Spoon over cake batter; swirl gently with knife.
• BAKE 35 to 40 minutes or until toothpick inserted in centre comes out with clean. Cool completely. Use parchment handles to remove dessert from pan before cutting to serve.