Pumpkin Spice Blondie Cheesecake with Pecan Caramel Topping
Time: 45-60 mins
Servings: 16
Ingredients for Pumpkin Spice Blondie
- 1 Can Pumpkin
- 1 T Pumpkin Spice
- 1 C Butter, melted
- 2 C Dark Brown Sugar, packed
- 2 Eggs
- 2 tsp Vanilla Extract
- 1 ¾ C AP Flour
- ½ tsp Baking Powder
- ½ tsp Salt
Ingredients for Cheesecake
- 16 oz Cream Cheese
- ½ C Sugar
- 1 T Vanilla
- 3 Eggs
Ingredients for Pecan Topping
- 3 T Butter
- 1 C Dark Brown Sugar
- 3 T Agave Syrup
- 1 C Chopped Pecans
- ½ C Heavy Cream
Instructions
- Preheat the oven to 325º and spray an 8×8 pan with cooking spray or coat with butter.
- Mix melted butter and brown sugar in a large mixing bowl. Mix
- Add eggs, pumpkin purée, and vanilla. Stir vigorously until smooth.
- Add the flour, baking powder, and salt. Stir until well incorporated.
- Pour the batter into the prepared pan and smooth out.
- Combine cream cheese and sugar in a mixer until smooth, scraping sides occasionally.
- Add vanilla and eggs, one at a time. Blend until smooth and pour over the pumpkin batter.
- Bake at 325º for 45 minutes or until golden and the toothpick comes out mostly clean.
- Allow to cool completely, then cut into squares or circle shapes.
- Add butter, brown sugar, pecans, and agave syrup to a saucepan and cook on medium heat for approximately 10 mins, until bubbling and thickened.
- Stir in heavy cream and cook for approximately 2 more minutes.
- Pour over cut desserts.
Go Rogue by adding Marshmallow Fluff and toasting it with a torch, then adding Pecan Caramel.
Want Chef Jeff, The Rogue Chef, to make this delicious dessert for you? Contact him at www.TheRogueChef.com.