Cake Batter Cheesecake with Blondie Crust

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So I browned butter before it was even a thing. Not to brag. It was an amazing, life-changing experience. I would wear perfume that smelled like browned butter.

How do you take a browned butter blondie and make it even better? Add cheesecake on top. And add some cake batter to that cheesecake. Oh yes. I have learned that trying new baking and cooking projects on the weekend helps to de-stress me after a week of work. So, yes this is a little bit involved, but sometimes some time spent in the kitchen, away from the computer and work, is just what we all need. Or if you are not a baker, just find a friend who is and suggest this cheesecake in passing in a conversation.

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CAKE BATTER CHEESECAKE WITH BLONDIE CRUST
Adapted from Teenage Taste & Cinnamon Freud

INGREDIENTS

For the Blondie Crust:
5 tablespoons butter
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 egg yolk

For the Cake Batter Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
2 eggs, room temperature
1 egg yolk, room temperature
1/2 cup & 2 tablespoons milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup yellow cake mix
1/4 cup sprinkles

DIRECTIONS

For the Blondie Crust:

Preheat oven to 350°F. Grease a 9 inch baking pan.

In a large bowl combine flour, baking powder, and salt. In a small saucepan, melt butter over medium heat. Cook for 6-8 minutes, until butter is golden brown. Pour into bowl and let sit for at least 10 minutes. Whisk egg and egg yolk into brown butter. Pour on top of flour mixture. Stir together until just combined. Press into greased baking sheet. Bake for 7-8 minutes. Cool completely.

For the Cake Batter Cheesecake:

In a large bowl whip cream cheese until fluffy, about 2-3 minutes. Beat in sugar until incorporated. Beat in eggs, milk vanilla extract, and salt. Stir in yellow cake mix. Stir in sprinkles. Pour on to of cooled crust.

Place baking sheet in a 9 by 13 inch baking dish. Pour warm tap water about 3/4 inch deep into the larger baking pan. Bake for 30-40 minutes. Cool at room temperature for 30 minutes. Chill at least 3 hours, preferably over night. Cut into bars and serve.

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