Pumpkin Cheesecake Swirl Blondie Bars

Ingredients

• Blondie batter:
• 1/2 cup (113 g) unsalted butter, melted
• 1 cup (200 g) packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups (160 g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Pumpkin cheesecake swirl:
• 8 oz (225 g) cream cheese, softened
• 1/3 cup (80 g) pumpkin puree
• 1/4 cup (50 g) granulated sugar
• 1 large egg
• 1 tsp pumpkin pie spice

Method

1. Heat the oven to 350°F and line a 9x9-inch pan with a parchment sling.
2. Whisk the melted butter and brown sugar, then the egg and vanilla. Stir in the flour, baking powder and salt and spread it into the pan.
3. Beat the cream cheese, pumpkin, sugar, egg and spice until smooth.
4. Dollop the pumpkin cheesecake over the blondie batter and drag a knife through both to marble.
5. Bake 35-38 minutes, until the edges are set and golden and the swirl is just set with a little softness in the middle.
6. Cool completely, then chill 1 hour for the cleanest cuts.