Ingredients
Scale
- Graham Cracker Layer
- 1 1/2 c. graham cracker crumbs
- 1/3 c. brown sugar, packed
- 1/3 c. unsalted butter, melted
- Cheesecake Layer
- 10 oz. cream cheese, softened
- 1/3 c. sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 tbsp. fresh lemon juice
- 1 tbsp. all-purpose flour
- Blondie Layer
- 3/4 c. unsalted butter
- 1 1/2 c. light brown sugar, packed
- 1 large egg
- 1 1/2 c. all purpose flour
- 1/8 tsp. baking powder
- 1/4 tsp. salt
- 1 c. coarsely chopped pecans or walnuts (optional)
- 2/3 c. strawberry jam
- 1/2 c. white chocolate chips
Instructions
- Preheat oven to 350 Degrees. Generously spray sides and bottom of a jellyroll pan (for extra chewy blondies or a 13X9 pan for (what I used for thicker blondies). Line pan with parchment paper.
- For graham cracker layer, combine the graham cracker crumbs, brown sugar, and butter in a bowl and press the graham cracker mixture into the bottom of your pan.
- For Cheesecake Layer, place the cream cheese and sugar in a food processor and pulse briefly. Then add the egg, vanilla extract, lemon juice and flour and blend until smooth. Set aside.
- For the Blondie Layer, in a medium saucepan over low to medium heat, melt the butter and brown sugar together and cook until the brown sugar dissolves somewhat. This should take about 5 minutes. Pour into a medium mixing bowl and let cool slightly to room temperature. Blend in the gg, flour, baking powder, salt, and nuts (if you are using). Spread the batter evenly over the graham cracker layer with a wet rubber spatula to spread easily.
- Spread the strawberry jam on top half (about 1/3 cup). Use the back of a spoon to spread evenly. Then top with cream cheese batter and spread evenly. With a knife and swirl cream cheese batter deeply into blondie batter so that blondie and cream cheese batter marbleize. Take the remaining strawberry jelly and swirly briefly on top of the cheesecake layer.
- Bake for 25-28 minutes. Squares will seem set but might be slightly jiggly. Remove from oven and immediately sprinkle on the white chocolate chips and allow to sit for 10 minutes so the white chocolate can melt. Then spread the white chocolate evenly on top. Allow the squares to cool then cut in squares. Place on a wire rack or serving tray and chill the bars in the refrigerator before serving.