Cherry Bakewell Cheesecake Blondies
 
Prep time
Cook time
Total time
 
Cherry Bakewell tarts have been a favourite in the UK for many years and now I've created that same great taste but in the form of a blondie bar.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Cheesecake Layer
  • 1 can condensed milk
  • 1 pkg softened Cream Cheese 250g
  • 1 large egg
  • ⅓ cup of granulated sugar
  • Blondie Base and Topping
  • 51/2 cups of Homemade or store-bought Cherry Pie Filling (2 cans if bought)
  • 5 large eggs
  • 1 teaspoon whipping cream
  • 1.5 cups granulated sugar
  • 1 cup butter
  • 3 cups of all-purpose flour
  • 1 tbsp baking powder
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract
  • Almond Glaze
  • 1 cup confectioners sugar
  • 1 teaspoon whipping cream
  • 2-3 tablespoons2% milk (If you don't have WC you can double the milk)
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon almond extract
Instructions
  1. Pre-heat your oven to 350 degrees
  2. In your stand mixer add your butter, sugar, and whipping cream and blend until whipped
  3. Add your vanilla and almond extract and mix
  4. In a bowl sift your dry ingredients, flour, salt and baking powder
  5. Crack your eggs into a bowl and add them to the mixer one by one
  6. Add your dry ingredients and mix just until combined. Don't over-mix
  7. Set aside.
  8. Cherry Pie Filling- Either make it homemade *See recipe link in post or have your cherry pie filling ready to go.
  9. In a 9x13x1 Cake pan line it with parchment paper all the way up the sides. The reason for this is so you can easily cut the bars once they are frozen.
  10. Take 3 cups of the Blondie Base and spread it with an offset spatula or greased spatula on the bottom of the pan.
  11. In your stand mixer add the softened cream cheese, egg and sugar then mix until fluffy.
  12. Add the entire cheesecake mixture on top of the Blondie Base and spread evenly. On top of this add your can of condensed milk followed by your cherry pie filling.
  13. Using the remainder of the Blondie Base on the top layer. It's easier to drop it then spread it but using your offset spatula again you can even out the top layer as seen in my photos. Don't get too worried about perfection here.
  14. Bake in your oven for 35-40 minutes or until golden brown. My pan started to brown fairly quick so I put a sheet of aluminum foil over top for the last 10 minutes until it was cooked through. You don't want a burnt top.
  15. In a small bowl add all of your almond glaze ingredients.
  16. Once the drizzle is nice and loose drizzle it over the cooled Cherry Bakewell Blondie Bars
  17. Cover with foil and put in the freezer for about 2 hours until frozen
  18. Remove the entire blondie from the pan using the ends of the parchment paper
  19. Using a sharp knife cut your Cherry Bakewell Blondie Bars into even squares. Serve at room temp or cold depending on what you like.
  20. Store in your freezer up to 2 months.
  21. I didn't add freezer time to the cook time but please note this so you plan ahead.
  22. Take a
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2016/07/31/cherry-bakewell-cheesecake-blondies/