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!
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.
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