Peach Caramel Blondie Cheesecake

Oh wow… this one’s a game-changer. Imagine soft blondies, juicy peaches, and creamy cheesecake… all in one bite. I couldn’t stop thinking about it after the first slice.

The buttery blondie base is sweet but not too sweet. The peaches bring a fresh, sunny flavor. And then… that smooth cheesecake layer just melts in your mouth.

Add a drizzle of golden caramel on top, and it’s pure magic. Each bite has that warm, cozy feeling you just can’t fake. It’s the kind of dessert people ask for again and again.

So, let’s bake it together. Grab your peaches, your caramel, and your mixing bowl. This cheesecake is calling your name.

Why You’ll Love This Recipe

• Layered Perfection: Buttery blondie base, silky caramel cheesecake, and spiced peaches make this a dessert dream.
• Irresistible Flavors: The combination of caramel, cinnamon, and juicy peaches creates a rich, comforting bite.
• Perfect for Special Occasions: Whether it’s a birthday, holiday, or dinner party, this cheesecake is sure to impress.
• Make-Ahead Friendly: The flavors develop even more overnight, making it a great prep-ahead dessert.
• Customizable: Add a crunchy pecan topping or swap peaches for other fruits like apples or pears.

Required Kitchen Tools

• 9-inch springform pan
• Hand or stand mixer
• Mixing bowls
• Saucepan
• Whisk
• Spatula
• Baking sheet
• Parchment paper

Ingredients

Here’s everything you’ll need to make this incredible cheesecake:

Peach Blondie Base:

• 3/4 cup unsalted butter, melted
• 1 1/2 cups brown sugar, packed
• 2 tsp vanilla extract
• 1 egg
• 1 egg white
• 1 1/2 cups all-purpose flour
• 1 tsp cinnamon
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 peach, chopped

Caramel Cheesecake Layer:

• 16 oz cream cheese, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup caramel sauce*
• 1/2 tsp cinnamon
• 4 oz Cool Whip

Cinnamon Peaches:

• 2–3 peaches, sliced
• 2 tsp lemon juice
• 1 tsp cinnamon
• 3 tbsp brown sugar
• 1 tbsp butter
• 1 tbsp spiced or dark rum (optional)

Whipped Cream Topping:

• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tbsp juices left over from cooking peaches

Variations & Customizations

• Use Different Fruits: Swap peaches for apples, pears, or even mixed berries.
• Crunchy Topping: Add chopped pecans or crushed graham crackers on top for extra texture.
• Chocolate Drizzle: Drizzle melted dark chocolate over the top for a richer flavor contrast.
• Boozy Kick: Add a splash of bourbon or spiced rum to the caramel cheesecake for extra warmth.
• Graham Cracker Base: Instead of a blondie base, use a classic graham cracker crust.

Step-by-Step Instructions

1. Prepare the Peach Blondie Base

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a large mixing bowl, whisk together melted butter, brown sugar, and vanilla extract.
3. Add in the egg and egg white, whisking until fully combined.
4. In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chopped peaches.
7. Pour the batter into the prepared pan and bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let it cool completely before adding the cheesecake layer.

2. Make the Caramel Cheesecake Layer

1. In a mixing bowl, beat cream cheese until smooth and fluffy.
2. Add both sugars and mix until well incorporated.
3. Pour in caramel sauce and cinnamon, mixing until smooth.
4. Gently fold in Cool Whip until fully combined.
5. Spread the cheesecake mixture evenly over the cooled blondie base.
6. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

3. Prepare the Cinnamon Peaches

1. In a saucepan over medium heat, melt butter and add brown sugar.
2. Stir in sliced peaches, cinnamon, and lemon juice.
3. Cook for 5-7 minutes, stirring occasionally, until peaches are soft and syrupy.
4. If using, add spiced rum and cook for an additional minute.
5. Let cool completely before topping the cheesecake.

4. Whip the Cream Topping

1. In a chilled mixing bowl, beat heavy whipping cream until soft peaks form.
2. Add powdered sugar and leftover peach juices, continuing to beat until stiff peaks form.
3. Spread or pipe the whipped cream over the cheesecake for a beautiful finish.

Serving and Decoration

How to Serve Peach Caramel Blondie Cheesecake

• Garnish with extra caramel drizzle and fresh peach slices.
• Sprinkle a pinch of cinnamon over the top for an elegant touch.
• Serve chilled for the best texture and flavor.
• Pair with a hot cup of coffee or a glass of dessert wine.

Storing Peach Caramel Blondie Cheesecake

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Make-Ahead Tip: This cheesecake is even better the next day, so prepare it ahead of time for stress-free serving.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	450-500 kcal
Carbohydrates	58g
Protein	6g
Fat	22g
Sugar	45g
Sodium	210mg

Peach Caramel Blondie Cheesecake FAQs

Can I make this without caramel?

Yes! You can replace the caramel with honey or maple syrup for a different flavor.

Can I use canned peaches?

Fresh peaches are best, but canned (drained) peaches can work in a pinch.

How do I prevent a cracked cheesecake?

Make sure all your ingredients are room temperature and avoid overmixing the batter.

Can I use a different base?

Absolutely! Try a graham cracker crust or a shortbread base instead of blondies.

How long will this last in the fridge?

It stays fresh for up to 5 days when stored properly.

This Peach Caramel Blondie Cheesecake is a showstopper dessert that’s sure to wow your family and guests. Enjoy every creamy, caramel-drizzled, peach-infused bite!