A sweet, smooth and light caramel cheesecake sits on top of a crisp peach blondie, finished with caramel sauce.

Ingredients

Peach Blondie

• 190 ml (¾ cup) butter
• 375 ml (1½ cups) brown sugar
• 10 ml (2 tsp) vanilla essence
• 1 egg
• 1 egg white
• 375 ml (1½ cups) cake flour
• 3.5 ml (¾) tsp baking powder
• 1 ml (¼ tsp) bicarbonate of soda
• 1 ml (¼ tsp) salt
• 1 x 410 g can Rhodes Quality Peach Slices, drained

Caramel Cheesecake

• 1 x 250 ml dessert topping or imitation cream.
• 1 x 170 g tub smooth plain cream cheese, softened at room temperature
• 1 x 360 g can caramel topping
• 30-45 ml (2-3 Tbsp) milk

Method

1. Melt the butter in a saucepan and transfer to a mixing bowl.
2. Add the brown sugar and whisk well to combine.
3. Add the vanilla, egg and egg white and whisk until blended.
4. Sift together the flour, baking powder and bicarbonate of soda.
5. Add the flour mixture to the egg mixture and stir until well until combined.
6. Set aside a few slices of the Rhodes Quality Peach Slices for decoration.
7. Chop the remaining peaches and fold into the blondie mixture.
8. Pour the batter into a cake pan which has been sprayed with non-stick spray.
9. Bake in an oven preheated to 180°C for 35 minutes.
10. Remove from the oven and cool.
11. Beat the non-dairy cream until thick.
12. Remove 65 ml (¼ cup) of caramel topping from the can and set aside.
13. Add the remaining caramel topping and the cream cheese to the non dairy cream and beat until smooth and stiff peak.
14. Spoon the caramel cream cheese on top of the blondie and smooth the top.
15. Refrigerate overnight to set.
16. Whisk the remaining caramel topping with enough of the milk until pourable.
17. Remove the cake from the pan.
18. Decorate with the caramel topping sauce and the reserved peaches.
19. Slice and serve.

Cooking Tip: Store in the refrigerator.