Butterscotch Blondie Cheesecake Bites

Butterscotch Blondie Cheesecake Bites

Have you ever worked toward a particular goal, only to have things turn out completely different than you thought they would? Have you ever put your fingers through the styrofoam cup holding your strawberry milkshake and then dripped said milkshake from your car, all through the garage, on top of the trash dumpster (no clue how it got there), up the steps,(ahhh-on your tennis shoes, too) and throughout your kitchen where you finally reached a glass to contain your now one-third of a milkshake? Oh, just me? Yeah, a milkshake was my goal, but mopping the kitchen and cleaning sticky garage floors and door knobs, and laundering tennis shoes was not.


I’ve already had two Mondays this week, if you consider Monday the day when you can’t seem to accomplish anything without a battle, and pretty much all your plans go awry. After the milkshake fiasco I sure was happy to snack on one of these butterscotch blondie cheesecake bites. Or “the bites that almost weren’t.” Actually, I’m snacking on one right now. Sorry you can’t see me. Really. Because I just went to the hair salon this morning and I’m looking better than usual as I eat this cheesecake bite.

My initial goal was just a traditional blondie with some butterscotch chips sprinkled on top. I love butterscotch almost as much as caramel. But then I was really craving something cheesecake, so I decided to try to work that in, too. And I got it all put together-I thought-when disaster struck. As I reached for something in an upper cabinet, a glass measuring cup decided to escape. The bottom and top of the measuring cup separated like an old Apollo spacecraft with the bottom-and a whole lot of glass shards-making a hard landing right in my baking dish, which, unfortunately, was full of batter and ready to hit the oven in moments.

I was in a sorry mood already before the crash landing due to the internet being down for about two and a half hours at our house. No internet=no blogging=equals angry woman in the kitchen. My cell phone company texting to say I was about to exceed my data limit while I was in the internet Bermuda Triangle did not help, either. This was a terrible, no good, very bad Monday. Except it was Tuesday, really, but Monday was a holiday so technically it was sort of Monday. Anyway, I tried the recipe again and took advantage of the opportunity to make some modifications. My next attempt tasted divine-except it was extremely underbaked. “You should blog this and all your mistakes,” my husband said. Yes, I thought to myself, I’ll start a blooper blog. Actually, I would rather not say what I really thought.

Third time’s a charm, as they say. Delicious, soft cheesecake surrounded by blondie batter with a layer of butterscotch chips in the middle. Blondies can sometimes be a little dry, but these bars are far from that. The blondie layers are protected from drying out by that creamy cheesecake batter. I added a bit of sour cream to the cheesecake batter to give it just a slight tang. And while one-quarter cup of butterscotch chips doesn’t seem like much, it’s really all that’s needed here so the bars aren’t cloyingly sweet.


Spray an 8-inch square pan with non-stick spray, then line it with parchment paper and spray the paper. Why? Spraying the pan helps the parchment to stick, and spraying the parchment helps the cheesecake bites to NOT stick, so removal is easier, and it leaves you with a lot less mess to clean up. Washing off non-stick spray is easy. Washing off blondie batter mixed with cheesecake batter-umm, not so easy.


Mixing up these two batters takes very little time and you don’t even need a mixer for the blondie batter. Spread a little more than half of the blondie batter in first, sprinkle on the butterscotch chips, spread half the cream cheese batter over that, then the rest of the blondie batter, and finally the remaining cheesecake batter. I did my best to marble the top two batters, but the blondie batter is pretty thick and can make that tough to do. Just do your best.

Use the parchment paper overhang to lift it out in one piece after it’s cooled for awhile. Let it cool completely, sitting on the parchment, on a wire rack before cutting. If you don’t feel confident lifting it out of the pan in one piece, you don’t have to. It’ll just take a little longer to cool staying in the pan, but you can cut it right in the pan if you like.

I cut these pretty small due to their richness (also so I can eat more than one but rationalize that they’re so small, so it’s okay) and I was not sorry I did. While I’m labeling this as 12-24 servings, I actually cut this into 25 pieces. Hence, the name “bites.” Feel free to make them any size you want. And I hope that you have a positively wonderful day when you bake these. No matter what day of the week it is.





Butterscotch Blondie Cheesecake Bites

June 1, 2017
: 12-24 bites
: Easy


  • 8 oz. cream cheese, softened
  • 2 Tbs. sour cream
  • ¼ c. sugar
  • 1 tsp. vanilla
  • 1 egg yolk (reserve the white for the blondie batter)
  • 10 Tbs. butter (1 stick + 2 Tbs.), melted
  • 1 ½ c. dark brown sugar (light brown may be used)
  • 1 egg
  • 1 egg white (reserved from cheesecake batter)
  • 1 ½ tsp. vanilla
  • 1 ½ c. flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¼ c. butterscotch flavored baking chips
  • Step 1 Preheat oven to 325 degrees.
  • Step 2 Spray an 8-inch baking dish with non-stick spray and line it with parchment paper, leaving an overhang on at least two sides. Spray the parchment with non-stick spray.
  • Step 3 Begin making the cheesecake batter. In a medium bowl beat cream cheese, sour cream, and sugar with an electric mixer.
  • Step 4 Beat in the vanilla and the egg yolk until well incorporated. Set aside.
  • Step 5 To make the blondie batter, put melted butter and brown sugar in a large bowl and mix well with wooden spoon.
  • Step 6 Add the egg and egg white, and mix well.
  • Step 7 Stir in vanilla.
  • Step 8 Sprinkle the flour, baking powder, and salt over the batter.
  • Step 9 Mix the batter until you can’t see any more streaks of flour.
  • Step 10 Spread a little more than half of the blondie batter into the prepared pan. Use an offset spatula (like you frost cakes with) or the back of a metal spoon to spread it.
  • Step 11 Sprinkle all the butterscotch chips evenly over the batter.
  • Step 12 Spread half of the cheesecake batter over the butterscotch chips.
  • Step 13 Spread the remaining blondie batter over the cheesecake batter.
  • Step 14 Spread the remaining cheesecake batter over the top.
  • Step 15 Slightly marble by dragging a knife back and forth through the top two layers. It’s okay if there is still mostly cheesecake batter on top.
  • Step 16 Bake 50-55 minutes. It should not jiggle in the middle and edges should be pulling away from the pan slightly.
  • Step 17 Cool at least one and a half hours in pan. Using parchment paper overhang, carefully lift cheesecake from pan. (If it doesn’t seem firmed up enough yet to lift it in one piece, continue cooling in pan.)
  • Step 18 Place cheesecake (still on parchment paper) directly on to a cooling rack to cool completely before cutting.
  • Step 19 Store in refrigerator.








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