Lemon Cheesecake Swirl Blondies

By GratefulSea

Ingredients

• 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

Step 1

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.