Red Velvet Brownies Cheesecake Layer (Printable)
Fudgy red velvet squares topped with a creamy, tangy cheesecake swirl; chilled, sliced and served.
# 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 for lifting.
02 - In a medium mixing bowl, whisk together melted butter and granulated sugar until smooth. Add eggs, vanilla extract, and red food coloring; whisk until fully incorporated.
03 - Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Gently fold with a spatula until just combined. Spread approximately three-fourths of the batter evenly into the prepared pan, reserving the remainder.
04 - In a separate bowl, beat cream cheese and sugar until creamy using an electric mixer or whisk. Add egg and vanilla extract, mixing until fully smooth.
05 - Carefully pour the cheesecake batter over the brownie layer and spread evenly. Drop spoonfuls of the reserved red velvet batter onto the cheesecake layer and gently swirl using a knife or skewer for a marbled pattern.
06 - Bake for 33 to 37 minutes, or until the center is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
07 - Allow to cool completely in the pan on a wire rack. Once cool, chill in the refrigerator for at least 1 hour before slicing and serving.
# Expert Tips:
01 -
- Swirling the two batters is oddly soothing, and every bite delivers that bakery quality fudge-cheesecake contrast.
- It's the kind of treat that gets you recipe requests every single time you share a pan.
02 -
- I once tried slicing these while still warm—big mistake! The layers turned into a gooey mess.
- Swirling deeply rather than just skimming the surface makes the marbling pop once baked.
03 -
- Room temperature cream cheese blends smoother and doesn't clump for a perfect cheesecake layer.
- After slicing, dip your knife in hot water and wipe it clean for tidy, bakery-style edges.