Layered Eggnog Blondies

By LRay

Southern Living, December 2015, Page 199. These treats have a split personality: 1 part blondie, 1 part eggnog cheesecake. Refrigerate any leftovers in an airtight container up to one week.

Ingredients

• Vegetable cooking spray
• 1 1/2 cups crushed vanilla wafers
• 3 tablespoons granulated sugar
• 1/4 teaspoon table salt
• 5 tablespoons butter, melted
• 1 (8-oz.) package cream cheese, softened
• 1/2 cup plus 2 Tbsp. powdered sugar, divided
• 1/2 cup refrigerated eggnog
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 large egg
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Preheat oven to 350°. Lightly grease (with cooking spray) an aluminum foil-lined 8-inch square pan. Pulse vanilla wafers and next 2 ingredients in a food processor until blended. Add butter; pulse until blended. Press mixture into bottom of pan.

2. Bake at 350° for 8 minutes or until lightly browned. Reduce oven temperature to 325°. Beat cream cheese and 1/2 cup powdered sugar at medium speed with an electric mixer. Gradually add eggnog, beating at medium speed. Stir in nutmeg, cinnamon, and egg; pour over vanilla wafer mixture.

3. Bake at 325° for 30 to 35 minutes or until outer 2 inches are set. Cool completely on a wire rack (about 1 hour).

4. Beat cream at medium-high speed, using whisk attachment, until foamy. Gradually add vanilla and 2 Tbsp. powdered sugar, beating just until soft peaks form.

5. Remove blondies from pan; discard foil. Cut blondies into squares, and dollop with whipped cream mixture.