Red Velvet Cheesecake Brownies (Printable)
Fudgy red velvet brownies layered with creamy, tangy cheesecake and swirled for a marbled, chilled finish.
# What You'll Need:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 3/4 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, whisk melted butter and granulated sugar until fully combined. Beat in eggs, vanilla extract, and red food coloring until smooth.
03 - Sift in all-purpose flour, cocoa powder, and salt. Gently fold mixture with a spatula until just incorporated. Spread about three-quarters of the red velvet batter evenly in the prepared pan. Reserve remaining batter.
04 - In a separate bowl, beat softened cream cheese and granulated sugar until creamy. Add egg and vanilla extract, mixing until smooth.
05 - Carefully pour cheesecake batter over the red velvet layer, spreading evenly to the edges. Drop reserved red velvet batter in small dollops over the top. Use a knife or skewer to gently swirl the batters for a marbled effect.
06 - Bake for 33 to 37 minutes, or until the center is just set and a toothpick inserted comes out mostly clean with a few moist crumbs.
07 - Allow to cool completely in the pan. Refrigerate for at least 1 hour. Lift out using parchment overhang and slice into squares before serving chilled.
# Expert Advice:
01 -
- The marbled cheesecake swirl makes you look like a baking pro with half the effort.
- The moment you slice through and see the vibrant contrast, it feels like unwrapping a present.
02 -
- If you rush the cooling or chilling, the cheesecake swirl will smudge and look messy.
- Sifting cocoa and flour together makes the batter much smoother than mixing separately—learned that after a few stubborn lumps!
03 -
- Line the pan with parchment so you can lift the entire slab out—no sticking, even at the corners.
- Let your cream cheese and eggs come fully to room temperature so the cheesecake layer bakes up smooth and crack-free.