LEMON CHEESECAKE SWIRL BLONDIES
If you like lemon bars, you'll love these quick-fix blondies made with Betty Crocker™ sugar cookie mix. The combination of tangy lemon curd and creamy cheesecake makes for one incredible treat!
Provided by Cindy Rahe
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving a few inches overhanging on each side. Spray with cooking spray; set aside.
- In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan.
- In small bowl, beat cream cheese with remaining egg, the granulated sugar and 2 tablespoons of the lemon curd. Spread mixture evenly over cookie layer. Drop remaining lemon curd by dollops over cream cheese mixture; swirl with a knife. Drop remaining cookie dough by dollops on top.
- Bake 35 to 40 minutes or until edges are golden and center is set. Cool completely. Cover with plastic wrap; refrigerate at least 2 hours before cutting and serving. Can be made ahead and refrigerated overnight. Serve sprinkled with powdered sugar.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 10 g, TransFat 1/2 g
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