I’m a fan of food mashups. Inspired by my love for brownie cheesecake (and cheesecake in general), I sought a recipe that swapped the brownies for blondies, particularly of the funfetti birthday cake variety. I didn’t find anything specific, so I took a stab at it by combining a couple recipes. The results: dangerously tasty.
(one could make the cake batter from scratch, but for experimenting purposes I went ahead and used a good ol’ box mix)
- 1 box funfetti cake mix
- 1 beaten egg
- 1/4 cup vegetable oil
- 1/3 cup milk
- 4 blocks cream cheese (32 oz.) at room temperature
- 1 1/4 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- rainbow sprinkles
Mix together the blondie ingredients in a large bowl using a fork. The batter will be very dense, and that’s good. Line muffin tins with cupcake liners and drop a good heaping tablespoon of the blondie batter into each cup. Spread the batter as evenly as you can across the bottom.
Bake the blondies in an oven at 350˚F for 10 minutes. Let them cool down a little bit and move onto preparing the cheesecake filling.
Cream together the cream cheese and sugar with a hand mixer until smooth. Blend in eggs one at a time, followed by the vanilla. For extra flare, I threw in a little handful of sprinkles (about a tablespoon).
Drop spoonfulls of cheesecake filling on top of the blondies until the filling almost reaches the top. Once they’re baked and cooled, the cheesecakes will reduce in size, so I want to maximize my potential cheesecake area. Pop these bad boys back in the oven (still at 350˚) for another 15-20 minutes, until the cheesecake is just about set but still has a little jiggle. This recipe yields about 30 mini cheesecakes.
I have only recently discovered the pleasure of warm, fresh cheesecake…so I couldn’t help but break into these as soon as I could!
I wanted my cheesecake-to-blondie ratio to be almost equal, but you can reduce the amount of blondie batter for a thinner crust.
What kiddie dreams are made of.