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!
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!
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!
Related recipe: Zucchini Brownies
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.
Related recipe: Grinch Chocolate Cake Balls
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)
Related recipe: Apple Crumble Topped Cheesecake
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.
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.
Related recipe: Pancakes with Leftover Eggnog
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.
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.
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.
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.
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:
- Cranberry orange pound cake
- Apple pie cups
- Red velvet mug cakes
- Red velvet crinkle cookies
- Chewy chocolate cookies
- Perfect oatmeal cookies
- Dulce de leche wafer cake
- Key lime pie cheesecake dip
Enjoy these butterscotch blondies with:
- A hot cup of mocha whipped coffee
- An iced glass of pumpkin spice whipped coffee
- Hot cocoa made with Almond Joy hot cocoa bombs
- Hot cocoa made with Twix hot cocoa bombs
- Hot spiced tea
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!
Butterscotch Blondies with Eggnog Cheesecake Topping
Ingredients
- 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
- 8 oz cream cheese - softened to room temperature
- ¼ cup eggnog - divided
- 1 egg
- 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
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info 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:
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.