Lemon Cheesecake Swirl Blondies
- 1 pouch Betty Crocker™ sugar cookie mix
- 1/2 cup unsalted butter, softened
- 1/4 cup sour cream
- 2 eggs
- 1 package (8 oz) cream cheese, softened
- 2 Tablespoons granulated sugar
- 1 jar (10 oz) lemon curd
- Powdered sugar
Preparation time 20mins
Cooking time 180mins
Adapted from tablespoon.com
Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving a few inches overhanging on each side. Spray with cooking spray; set aside.
In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan.
In small bowl, beat cream cheese with remaining egg, the granulated sugar and 2 Tablespoons of the lemon curd. Spread mixture evenly over cookie layer. Drop remaining lemon curd by dollops over cream cheese mixture; swirl with a knife. Drop remaining cookie dough by dollops on top.
Bake 35 to 40 minutes or until edges are golden and center is set. Cool completely. Cover with plastic wrap; refrigerate at least 2 hours before cutting and serving. Can be made ahead and refrigerated overnight. Serve sprinkled with powdered sugar.