Name: Chocolate Chip Cheesecake Blondies Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup shortening; 1 cup brown sugar; ½ cup sugar; 3 eggs; 1 teaspoon vanilla; 2 cup flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cup milk chocolate chips; 2 (8 ounce) cream cheese; ¼ cup sugar; 2 eggs

How To Make Chocolate Chip Cheesecake Blondies Recipe:

Preheat the oven to 350℉.

In a large bowl, cream together shortening, brown sugar, and sugar.

Beat in the 3 eggs one at a time, then stir in the vanilla.

Combine the flour, baking soda, and salt; blend into the sugar mixture.

Stir in chocolate chips, and set aside

In a separate bowl, mix together the cream cheese and ¼ cup sugar.

Mix in the 2 remaining eggs.

Spread ½ of chocolate chip dough in the bottom of a greased 9 x 13 inch pan.

Pour cream cheese batter on top of dough.

Drop pieces of the remaining chocolate chip batter over filling.

Don’t worry if there are gaps (the batter will spread)

Bake for 45 minutes or until lightly browned on the top.

Let them cool completely before cutting into bars.

Sprinkled chocolate chip cookie dough on top of cheesecake layer.

Chocolate Chip Cheesecake Blondies cut into squares to show the inside layers.

Chocolate Chip Cheesecake Blondies cut into squares with the inside showing.

Storage Suggestions

If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:

Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.

Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.

Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.

Enjoy More Delicious Blondies Recipes

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Questions & Reviews

Cheryl at Snaps of Ginger says:

I might have just found my new favorite treat. Yum!!

~Cheryl
http://snaps-of-ginger.blogspot.com/
Melanie says:

Yum! I think I just found my Valentine’s Day dessert.
Kelly says:

Followed the recipe and there wasn’t enough to fit in a 9×13 pan. I ended up using an 8×8
Candace says:

I made these for a baby shower treat and everyone thought they were amazing and asked for the recipe! They are delicious! Thank you for the recipe!
Lauren says:

Delish. They raise while baking and they fit fine in a 9×13 pan. I also used coconut oil instead of shortening. Big hit with the “men-folk”. Thanks again!
Bethany says:

I used a 9″ round pan instead of the 9×11 as well, did you find you had to increase the baking time? Mine was still jiggling after an extra 8 minutes
Donna Cesari says:

I am so confused by the different comments. what to use 9in square pan or 9×13? Whose were still not cooked and whose were. I don’t want to mess these up for my daughter’s 30th birthday, to which I plan on adding crumbled bacon to recipe. What size pan should I use ????
Effy Kav says:

Please let me know if I could substitute butter for the shortening!
Momma Cyd says:

We addressed this in the recipe post, this is what it says – if you do use butter instead there will be a little change in the texture of this recipe. If you want to find out more about the differences take a look at what Jessica Gavin the culinary scientist has to say about the differences between shortening and butter.
Jane Doe says:

I wanted to love these but they’re just… very underwhelming and dull. The Blondie part is missing that chewy texture that brownies and Blondies have and is more like a cookie, and the taste is literally exactly that of a plain graham cracker. The “cheesecake” filling… I knew I should have added some more sugar, but I like to strictly follow the recipe when I make something for the first time. A quarter cup of sugar in 16 ounces of cream cheese is NOT enough, it tastes like there was none added at all. So plain cream cheese sandwiched between graham cracker tasting cookie layers. I read through the recipe twice after trying a few bites, to see if I had missed a step or ingredient, but no, I hadn’t. This was a huge miss, I don’t recommend spending your time on this one, but if you do, at LEAST double the sugar and go from there by taste.