Goat Cheesecake Blondies
GOAT CHEESECAKE BLONDIES WITH POMEGRANATE SUGAR DRIZZLE
These autumn inspired blondies may be the easiest thing you make this year. I’m not lying. I usually make these very plain or with some sort of fruit, but usually plain.
This time around, I wanted to add a little punch of flavor, and that’s Heinen’s Silver goat cheese. I didn’t want to use the whole sleeve of cheese, because goat cheese isn’t the most subtle in flavor. In fact, it’s pretty strong, but with the right amount, it’s a dream.
With these blondies, I made a pomegranate sugar drizzle for the tops. You can incorporate this glaze however you want. I think it’s best to use as a glaze across the entire blondies tray before you cut it, and after it’s completely cooled, that way you can have some beautifully glossed squares. Check out the recipe below!
Make sure you correctly use corn starch or flour with water to add to your pomegranate juice in sauce pan to achieve the perfect thickness. It can be tricky to establish that consistency if not done correctly.
You can also add pomegranate seeds for more texture and bursts of juice and color for the family.
To drizzle or not to drizzle…
…that is the question.
GOAT CHEESECAKE BLONDIES WITH POMEGRANATE SUGAR DRIZZLE RECIPE
Ingredients
Blondie Crust Ingredients
1 box yellow cake mix
1 egg
1 stick butter, melted
Cheesecake Ingredients
2.5oz of goat cheese medallion log
2 cups powdered sugar (16oz)
1 8oz cream cheese package
2 eggs
Pomegranate Sugar Drizzle Ingredients
8 oz of cherry pomegranate juice (or regular pomegranate)
1/4 cup light brown sugar
3 tbsp corn starch in 1/4 cup cold water
Instructions
Set oven to 350°F. Spray cooking oil spray on 9” by 13” baking tray. I find glass works the best for this recipe.
While the oven is heating and you’re prepping the ingredients, you can start on the pomegranate drizzle. Bring the juice to a boil and add sugar in. Cook for 15 minutes, remove from heat and add in the corn starch mixture. Once thickened, set aside and stir occasionally until after bake is ready. You can keep in fridge if you like.
Mix the crust ingredients first. Pat down to line the entire bottom of the baking tray. Doesn’t have to be smooth, it will be covered by the cheesecake batter.
For the cheesecake batter, use a hand mixer to mix all ingredients above until smooth, hardly any small lumps. Pour evenly over the crust, let settle for a few seconds.
Bake in oven, uncovered for 45 minutes. May need more or less time. Remove and test with toothpick.
Let cool for an hour. Glaze with the pomegranate drizzle smoothly and cut into squares.
