Maple Cheesecake Blondies with Maple Blueberry Topping

By sesimneal

from the King Arthur Flour baking contest at the 2010 National Maple Syrup Festival

Ingredients

• *Cooking spray
• Blondie batter
• 8 *8 tbl unsalted butter, softened
• 1/2 *1/2 cup packed light brown sugar
• 1/4 *1/4 cup pure maple syrup
• 1 *1 egg
• 1 *1 tsp vanilla extract
• 1 1/4 *1 1/4 cups all-purpose flour
• 1/2 *1/2 tsp salt
• 1 1/2 *1 1/2 tsp baking powder
• Maple Cheesecake filling
• 8 *8 oz cream cheese, softened
• 1 *1 egg
• one *one 14-oz can sweetened condensed milk
• 1/4 *1/4 cup pure maple syrup
• Maple Blueberry Topping
• 1 *1 pint fresh blueberries
• 1/4 *1/4 cup pure maple syrup

Details

Servings 16

Preparation

Step 1

Preheat oven to 350. Spray an 8-inch square baking pan with cooking spray.

To make blondie batter: Combine butter, brown sugar, maple syrup, egg and vanilla in a large mixing bowl. Beat with electric mixer until well-mixed. Stir flour, salt and baking powder together in a small mixing bowl. Add flour mixture to butter mixture and blend until combined. Spread batter in pan. Use floured fingers if necessary.

To make cheesecake filling: Beat cream cheese with electric mixer until fluffy. Add in egg, milk and maple syrup and beat until smooth. Pour mixture over blondie batter. Place in oven and bake for 30-40 minutes or until cheesecake mixture is set and edges are light golden brown. Place in refrigerator to cool completely. Cut into 4 rows by 4 rows to make 16 blondies.

To make topping: Place blueberries and maple syrup in a small saucepan over medium heat. Stir and cook until blueberries plump and form a sauce. Let cool and serve over top of blondie squares.