Lemon Cheesecake Swirl Blondies Recipe

Ingredients

1

                        pouch Betty Crocker™ sugar cookie mix

1/2

cup unsalted butter, softened

1/4

cup sour cream

2

eggs

1

package (8 oz) cream cheese, softened

2

tablespoons granulated sugar

1

jar (10 oz) lemon curd

Powdered sugar

Preparation

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.

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