Cheesecake Churro Blondies

I made these for a Cinco De Mayo part and they were perfect! So so sweet and a perfect balance tang from the cheesecake swirl. This is a normal blondie base with a layer of cinnamon and sugar mixture and a thick swirl of cinnamon cheesecake! You can double this recipe, use a 9x13 pan instead of an 8x8.

Ingredients

Blondie Batter

• 1/2 cup unsalted butter, melted

• 1 cup packed brown sugar

• 1 egg and 1 yolk

• 1 tbsp vanilla extract

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1 cup all purpose flour

• semi sweet chocolate chips

  Cheesecake Layer

• 4 ounces cream cheese (1/2 block) softened, place in microwave unwrapped for about 20 seconds

• 1 egg

• 1/4 cup sugar

• 2 teaspoons vanilla extract

• 1 tsp cinnamon

• 1tsp nutmeg

• pinch salt

  Instructions

• Preheat oven to 350°. Spray a 8x8 pan with oil.

• Combine the melted butter and brown sugar in a medium sized bowl.

• Add in the eggs and vanilla. Mix well.

• Add in the salt, baking powder, and flour, mix a little, there should still be flour streaks through the batter

• Add in chocolate chips, complete mixing in flour with folding in the chocolate chips with a spatula

• Pour 1/2 the batter into the prepared 8x8 pan. Spread to cover the bottom of the pan. Next sprinkle a generous amount of cinnamon, and sprinkle sugar on top of the cinnamon.

• Make cheesecake layer, in separate bowl put in softened cream cheese, cinnamon, salt whip until smooth and fluffy, add in egg and vanilla combine with mixer.

• Next, pour the cheese cake layer on top of that and smooth with a spatula. Take the remaining blondie batter and place it in dollops evenly spaced out on top.

• Bake at 350° for 30-35 minutes or until barely golden brown, and you insert the toothpick and it comes out with moist crumbs. GRUB!!!