Raspberry Amaretto Cheesecake Skillet Blondie
A sweet and chewy blondie base studded with white chocolate chips and topped with a thick layer of raspberry amaretto cheesecake can only mean one thing, delicious!! Our Raspberry Amaretto Preserves are swirled throughout the creamy cheesecake topping creating the perfect icing for this super easy skillet blondie.
1 1/2 cups Flour
1/2 tsp. Baking soda
1/2 tsp. Salt
1/4 tsp. Baking powder
1/2 cup Butter
1 cup Brown sugar
1 Egg, lightly beaten
1/2 tsp. Vanilla
1 cup White chocolate chips
6 oz. Cream cheese, softened
1/2 cup Sugar
1/4 cup Robert Rothschild Farm Raspberry Amaretto Preserves
For the blondie
For the cheesecake
Preheat oven the 350 degrees.
Heat a deep 10-inch cast-iron skillet over medium heat on the stove top.
Add butter and brown sugar. Stir until brown sugar has dissolved.
In a bowl, combine flour, baking soda, salt, and baking powder.
Add butter mixture to flour mixture along with egg and vanilla. Stir just until incorporated.
Add white chocolate chips.
Press blondie into the same skillet.
In a bowl, combine cream cheese, sugar, and egg; stir until smooth.
Spread cheesecake layer over blondie.
Drop preserves by the spoonful onto the cheesecake layer and swirl with a knife.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Recipe created by Tanya Schroeder at lemonsforlulu.com.