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Eggnog Blondie Cheesecake

A creamy, no-bake treat combining a chewy blondie base and a rich eggnog cheesecake layer, perfect for the holidays.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 5 hours 50 minutes
Servings: 12 servings
Course: Dessert, Holiday Treat
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Blondie Base
  • 1 cup melted butter Unsalted is preferred.
  • 1 cup brown sugar Packed.
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon Optional, for flavor.
For the Cheesecake Filling
  • 16 oz cream cheese Room temperature for easy mixing.
  • 1 cup powdered sugar
  • 1 cup eggnog Full-fat for best results.
  • 1 teaspoon nutmeg Freshly grated if possible.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, blend melted butter and brown sugar until smooth.
  3. Add flour and optional cinnamon, mixing until combined.
  4. Press the mixture firmly into a lined pan and bake for approximately 20 minutes.
  5. Allow the blondie base to cool completely.
Cheesecake Layer
  1. In a mixing bowl, whisk together cream cheese and powdered sugar until creamy and smooth.
  2. Add eggnog, nutmeg, and vanilla, and mix until fully incorporated and silky.
  3. Spread the cheesecake mixture over the cooled blondie base, smoothing out the top.
  4. Cover and refrigerate for at least 5 hours, preferably overnight.
Serving
  1. Slice the chilled cheesecake and serve, optionally garnishing with extra nutmeg.

Notes

Make sure to let the cheesecake chill properly before cutting to maintain its creamy texture. You can store leftovers in an airtight container in the fridge for about five days.