Favorite Recipes with The Rogue Chef
Pumpkin Spice Blondie Cheesecake with Pecan Caramel Topping Yield: 16 Time: 45-60 mins
Ingredients for Pumpkin Spice Blondie ● 1 Can Pumpkin ● 1 T Pumpkin Spice ● 1 C Butter, melted ● 2 C Dark Brown Sugar, packed ● 2 Eggs ● 2 tsp Vanilla Extract ● 1 ¾ C AP Flour ● ½ tsp Baking Powder ● ½ tsp Salt
Ingredients for Cheesecake ● 16 oz Cream Cheese ● ½ C Sugar ● 1 T Vanilla ● 3 Eggs
Ingredients for Pecan Topping ● 3 T Butter ● 1 C Dark Brown Sugar ● 3 T Agave Syrup ● 1 C Chopped Pecans ● ½ C Heavy Cream
Instructions 1. Preheat the oven to 325º and spray a 8×8 pan with cooking spray or coat with butter. 2. Mix melted butter and brown sugar in
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a large mixing bowl. 3. Add eggs, pumpkin purée, and vanilla. Stir vigorously until smooth. 4. Add the flour, baking powder, and salt. Stir until well incorporated. 5. Pour the batter into the prepared pan and smooth out. 6. Combine cream cheese and sugar in a mixer until smooth, scraping sides occasionally. 7. Add vanilla and eggs, one at a time. Blend until smooth and pour over pumpkin batter. 8. Bake at 325º for 45 minutes or until golden and toothpick comes out mostly clean. 9. Allow to cool completely, then cut into squares or circle shapes. 10. Add butter, brown sugar, pecans, and agave syrup to a saucepan and cook on medium heat for approximately 10 mins, until bubbling and thickened. 11. Stir in heavy cream and cook for approximately 2 more minutes. 12. Pour over cut desserts. Go Rogue by adding Marshmallow Fluff and toasting it with a torch, then adding Pecan Caramel. If you’d like Chef Jeff to make this treat for your or any other meal, contact him at www.TheRogueChefBranson.com.