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Butterscotch Blondies with Eggnog Cheesecake Topping

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Cinnamon Butterscotch Blondies with Cream Cheese Topping | Babaganosh.org

Make a batch of these Butterscotch Blondies with Eggnog Cheesecake Topping and you will never make another blondies recipe again! Perfectly chewy, rich, and flavorful thanks to eggnog and a delicious butterscotch drizzle. And that cheesecake layer is simply irresistible! 

And the best part?? They’re super easy to make! I’ll show you how with step-by-step pictures!

pieces of cinnamon butterscotch blondies

This Cinnamon Butterscotch Blondies recipe was sponsored by Collective Bias and Dunkin Donuts, and I am super excited to share it with you! 

If you want to add a new go-to baking recipe that will wow your family and friends (and neighbors and coworkers and whoever else you decide to make these for), then you HAVE to try these butterscotch blondies!

They’re super rich, gooey, tasty, chewy, and irresistible.

Oh, and they’re made with eggnog for a fun holiday blondie recipe!

pieces of butterscotch blondies with cream cheese topping

Don’t have eggnog on hand?? Use a sweetened coffee creamer, or use half and half with a bit of honey, maple syrup, or agave stirring in (about a tablespoon to sweeten the half and half).

Or if you’re looking for another fun eggnog dessert recipe, try this 3-ingredient eggnog creme brulee!

Do NOT get intimidated by the double layer cheesecake blondies. It’s super easy to make these!

2 butterscotch cinnamon eggnog blondies on a plate

How to make the best chewy blondies

The trick to making chewy, rich blondies (as opposed to blondies that taste like cookies) is to not use any baking powder or baking soda. Yes! Skipping these ingredients means the blondies won’t rise during baking, and that’s OK! That’s what gives them a wonderful chewy texture.

What you will need:

  • 1 stick unsalted butter (8 tablespoons), melted
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (optional, but really really great in this recipe!)
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • ½ + ¼ cup butterscotch chips, divided (feel free to use chocolate chips instead, or skip these)
  • 8 oz cream cheese, softened to room temperature (one block package)
  • ¼ cup + 2 teaspoons eggnog (or use sweetened coffee creamer, or ¼ cup half and half and 2 teaspoons maple syrup, honey, or agave stirred in)

ingredients to make eggnog butterscotch blondies

How to make blondies

Step 1: Preheat oven to 350F. Line an 8 x 8 or 9 x 9 inch baking dish with parchment paper. – this will make it easy to get the blondies out of the baking pan!

Step 2: Make the blondies batter: In a large bowl, use a whisk to mix together the melted butter and light brown sugar.

melted butter and brown sugar in a bowl

Add 1 of the eggs, vanilla extract, cinnamon, and salt, and mix well. Add the flour and continue mixing until a thick batter form. Stir in ½ cup butterscotch chips. This is your blondies dough.

blondies batter in a bowl

Step 3: In a large bowl (use a stand-up mixer if you have one!), add the softened cream cheese, ¼ cup eggnog, and the remaining egg, and beat with a mixer on medium speed until smooth, approximately 5 minutes. This is your cheesecake topping.

collage of step by step photos for how to make cheesecake topping

Step 4: Transfer the dough into the baking dish lined with parchment paper and use a spatula to spread it to all the corners of the baking dish. Pour the cream cheese mixture on top and use a clean spatula or the back of a spoon to spread the cream cheese mixture all around. 

eggnog blondies ready to bake in a baking dish

Step 5: Bake 350F for 30-35 mins, or until the edges of the cream cheese topping are set and the center is only slightly jiggly, and a toothpick inserted in the center comes out clean without butterscotch dough stuck to it. Remove from the oven and allow to cool.

baked blondies with cheesecake topping

It doesn’t have to look perfect! The cheesecake topping might crack and that’s OK, the blondies will turn out delicious either way!

Step 6: In a microwave-safe bowl, combine ¼ cup butterscotch chips and 2 teaspoons eggnog. Melt in the microwave in 30 second increments, stirring carefully in between (the mixture will be hot like LAVA, and it might cause the bowl to be really hot! Be careful!).

Once you have a smooth butterscotch sauce (after about 1-2 minutes of total microwave time), use a spoon or a fork to drizzle the butterscotch sauce over the cream cheese topping.

Use the edges of the parchment paper to carefully lift the blondies out of the baking tray and cut into 9 or 16 squares.

baked blondies with cream cheese topping and a butterscotch drizzle

Store refrigerated in an air-tight container for up to 3 days.

Easy, right??

If you end up making these cinnamon butterscotch blondies, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!

Other desserts you will love:

Enjoy these butterscotch blondies with:

hand holding buttersctoch eggnog blondie square with a bite taken out of it

If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!

squares of butterscotch eggnog blondies
Print Recipe
5 from 8 votes

Butterscotch Blondies with Eggnog Cheesecake Topping

Make a batch of these Butterscotch Blondies with Cheesecake Topping and you will never make another blondies recipe again! Perfectly chewy, rich, and flavorful thanks to eggnog and a delicious butterscotch drizzle. And that eggnog cheesecake layer is simply irresistible!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 16 squares (see notes)
Author: Kate

Equipment

Ingredients

For the blondies:

  • 1 stick butter (8 tablespoons), melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • ½ cup butterscotch chips

For the cheesecake topping

  • 8 oz cream cheese softened to room temperature
  • ¼ cup eggnog divided
  • 1 egg

For the butterscotch drizzle

  • ¼ cup butterscotch chips
  • 2 teaspoons eggnog

Instructions

  • Preheat oven to 350F. Line an 8 x 8 or 9 x 9 inch baking dish with parchment paper and spray with non-stick spray.
  • Make the blondies batter: In a large bowl, use a whisk to mix together the melted butter and light brown sugar. Add 1 egg, vanilla extract, cinnamon, and salt, and mix well. Add the flour and continue mixing until a thick batter form. Stir in ½ cup butterscotch chips.
  • Make the cheesecake topping: In a large bowl (use a stand-up mixer if you have one!), add the softened cream cheese, ¼ cup eggnog, and 1 egg, and beat with a mixer on medium speed until smooth.
  • Transfer to the pan: Transfer the dough into the baking dish lined with parchment paper and use a spatula to spread it to all the corners of the baking dish. Pour the cream cheese mixture on top and use a clean spatula or the back of a spoon to spread the cream cheese layer all around.
  • Bake the blondies with cheesecake topping: Bake 350F for 30-35 minutes, or until the edges of the cream cheese topping are set and the center is only slightly jiggly, and a toothpick inserted in the center comes out clean without butterscotch dough. Remove from the oven and allow to cool.
  • Drizzle with melted butterscotch: In a microwave-safe bowl, combine ¼ cup butterscotch chips and 2 teaspoons eggnog. Melt in the microwave in 30-second increments, for a total of 1-2 minutes, or until the butterscotch chips are fully melted, stirring carefully in between. Careful! The bowl will be hot! Use a spoon or a fork to drizzle the butterscotch sauce over the cream cheese topping. Cut into 9 or 16 squares. Store refrigerated in an air-tight container for up to 3 days.

Notes

  • This recipe makes 16 bite-sized blondie squares, or 9 larger squares. The nutrition facts are estimated assuming 16 servings
  • Don't have eggnog on hand? Use your favorite coffee creamer, or stir in 2 teaspoons of honey, agave syrup, or maple syrup into a ¼ cup half and half, and use that instead!
  • Other recipe variations: try chocolate chips instead of butterscotch chips, add pumpkin spice, skip the cinnamon and add some lemon zest and a teaspoon of lemon juice to the blondie dough

Nutrition

Nutrition Facts
Butterscotch Blondies with Eggnog Cheesecake Topping
Amount Per Serving
Calories 223 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 55mg18%
Sodium 177mg7%
Potassium 60mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
Vitamin A 408IU8%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 1mg6%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

I re-photographed this recipe to add step-by-step pictures. Here are the old pictures I have of these butterscotch blondies:

Cinnamon Butterscotch Blondies with Cream Cheese Topping | Babaganosh.org

Cinnamon Butterscotch Blondies with Cream Cheese Topping | Babaganosh.org

Cinnamon Butterscotch Blondies with Cream Cheese Topping | Babaganosh.org

 

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Mireille | The Tortilla Channel

Saturday 7th of October 2017

Hi Kate, these look so lovely and tasty! Lovely bite size treat that goes great with a cup of tea.

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