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.

Layered Eggnog Blondies
Photo: Photo: Hector Sanchez
Hands On Time:
8 mins
Total Time:
1 hrs 45 mins
Makes about 1 1/2 dozen


  • 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


  1. 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.

  2. 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.

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

  4. 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.

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

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