Food and Recipes Desserts Layered Eggnog Blondies Essentially eggnog-flavored cheesecake bars, this easy recipe is for anyone who appreciates the decadent taste of eggnog over the holidays but would prefer not to drink a whole glass of it. A Nilla wafer crust provides a sturdy (and delicious) base for the melt-in-your-mouth cheesecake filling, which gets an extra punch of Christmas cheer courtesy of cinnamon and nutmeg. (Crush the Nilla wafers when they're still in their sealed bag to avoid a mess.) The bars require a good amount of post-oven resting time (at least one hour) so plan accordingly. It's not a bad idea to pop them in the refrigerator for a while to make sure they're completely set before cutting. Once you've cut them into equal squares, top with a generous dollop of whipped cream and a sprinkle of cinnamon. And, most importantly, enjoy! Refrigerate leftovers (if you have any) in an airtight container up to one week. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on April 14, 2022 Print Share Share Tweet Pin Email Photo: Photo: Hector Sanchez Hands On Time: 8 mins Total Time: 105 mins Yield: Makes about 1 1/2 dozen Ingredients Vegetable cooking spray 1 1/2 cups crushed 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 Directions 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. Print