Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Southern Living December 2015


Credit: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller

Recipe Summary test

8 mins
1 hr 45 mins
Makes about 1 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

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