Cheesecake Blondies with Salted Caramel

Ingredients:

• 1 cup pecans
• 220 g of cream cheese, room temperature
• 1/4 cup granulated sugar
• 3 large eggs
• 1.5 tsp vanilla extract
• 1.5 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp fine salt
• 165 g unsalted butter, melted
• 1.5 cups brown sugar
• 3 tbsp. quality caramel sauce + extra for topping
• 0.5 tsp. fleur de sel

Preparation:

1. Preheat oven to 325°F (160°C). Place the pecans on a baking sheet. Toast in the oven for 8 minutes. Let cool, then chop.
2. Spray a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang on both sides; spray the parchment with cooking spray.
3. Prepare the cheesecake doughIn a large bowl, beat the cream cheese and granulated sugar with a mixer on medium speed until creamy, about 3 minutes. Stir in 1 egg and 1/2 teaspoon vanilla.
4. Prepare the blondie doughIn a medium bowl, whisk together the flour, baking powder, and fine salt. In a large bowl, combine the melted butter and brown sugar; whisk in the remaining 2 eggs and 1 teaspoon vanilla. Using a rubber spatula, fold in the flour mixture and combine. Stir in 3/4 cup of the pecans.
5. Spoon half the blondie batter into the prepared pan. Spoon half the cheesecake batter onto the top in mounds. Microwave the caramel sauce, then drizzle it between the mounds of cheesecake. Top with the remaining blondie batter, then the remaining cheesecake batter. Insert the tip of a knife into the mixture and run it through to create a marbled pattern on the surface.
6. Bake until a toothpick inserted into the center comes out clean, 50-55 minutes. Let cool in the pan for 10 minutes, then pull the parchment paper up on both sides and transfer the blondies to a wire rack. Drizzle with additional caramel sauce and sprinkle with the remaining 1/4 cup pecans and flaky salt. Refrigerate until completely set, about 2 hours. Cut into squares before serving.