Layered Eggnog Blondies, GF

By

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

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Ingredients

  • Layered Eggnog Blondies
  • Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
  • Hands-on Time
  • 8 Mins
  • Total Time
  • 1 Hour 45 Mins
  • Yield
  • Makes about 1 1/2 dozen
  • December 2015
  • RECIPE BY Southern Living
  • Ingredients
  • Vegetable cooking spray
  • 1 1/2 cups crushed GF 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

Preparation

Step 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 the pan.
Step 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.
Step 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).
Step 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.
Step 5

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

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