Baileys Cheesecake Stuffed Blondies

A boozy and festive blondie stuffed with a creamy Baileys Irish Cream infused cheesecake. The perfect dessert for your St. Patty's Day dinner!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 372kcal

Author Teri

Cost $12

Let cream cheese soften to room temperature.
Mix cream cheese, sugar, egg, egg yolk, flour, sour cream, vanilla, salt and Baileys with a hand mixer until all is blended.
Let cheesecake mixture sit in refrigerator while you make the blondie mixture. This will keep it a little firmer, so when you put the blondie mixture on top, it won't completely sink into the cheesecake.
Preheat the oven to 350°F. If you are using a pan, butter the bottom and sides of the pan. 9x13 is preferable. I used shamrock shaped silicone molds for this recipe, so I used cooking spray.
In a large bowl, whisk together melted butter, canola oil, brown sugar, vanilla, eggs and mix until combined. Add flour and salt and mix just until blended. Add chocolate chips.
Add half of the blondie mixture to the pan. Top with cheesecake mixture. Top the cheesecake mixture with the remaining blondie mixture. Try to be careful to not mix with the cheesecake too much. Some cheesecake will still show up at the top, which is ok.
Bake until the top is a light golden brown, about 23 to 25 minutes, being careful not to overbake. (My silicone molds took 24 minutes.) Let cool on a wire rack and then chill in the refrigerator for at least 2-4 hours. The blondies will cut better after chilling in the refrigerator since the cheesecake will have time to firm up.
Melt candy melts according to package directions and drizzle or spread over blondies.