Red Velvet Brownies Cheesecakes (Print Version)
# Ingredients:
→ Red Velvet Brownie Base
01 -
1 cup (2 sticks) unsalted butter
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
1 tablespoon vanilla extract
05 -
2 cups all-purpose flour
06 -
1 tablespoon cocoa powder
07 -
1 teaspoon baking powder
08 -
1 teaspoon salt
09 -
1 tablespoon red food coloring
→ Cheesecake Layer
10 -
16 ounces cream cheese, softened
11 -
1 cup granulated sugar
12 -
2 large eggs
13 -
1 teaspoon vanilla extract
14 -
1 tablespoon all-purpose flour
→ Topping (optional)
15 -
Whipped cream
16 -
Chocolate shavings or sprinkles
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper for easier removal.
02 -
In a medium saucepan, melt butter over low heat. Remove from heat and stir in granulated sugar until fully dissolved. Allow mixture to cool slightly.
03 -
Add eggs to the butter-sugar mixture one at a time, mixing thoroughly after each addition. Stir in vanilla extract until combined.
04 -
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
05 -
Gradually add dry ingredients to the wet mixture, stirring just until combined. Add red food coloring and mix until batter is evenly colored. Do not overmix.
06 -
Transfer brownie batter into the prepared pan and spread evenly with a spatula. Set aside.
07 -
In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes). Add granulated sugar and beat until light and fluffy.
08 -
Add eggs to the cream cheese mixture one at a time, beating well after each addition and scraping down bowl sides. Stir in vanilla extract and flour, mixing until just incorporated. Avoid overmixing.
09 -
Pour cheesecake mixture over red velvet base in the pan. Spread evenly. For a marbled effect, use a knife or skewer to gently swirl cheesecake and brownie batters together, maintaining defined layers.
10 -
Bake in preheated oven for 30–35 minutes, until cheesecake layer is set and edges are slightly puffed. A toothpick inserted in the center should come out with a few moist crumbs.
11 -
Allow to cool at room temperature for 30 minutes. Transfer to refrigerator and chill for at least 2 hours or overnight for optimal texture.
12 -
Once chilled, remove from pan and cut into squares or rectangles with a sharp knife, wiping the blade between cuts. Optionally, top each piece with whipped cream and chocolate shavings or sprinkles.
# Notes:
01 -
For the cleanest layers, ensure the brownie base has cooled slightly before adding the cheesecake topping. Chilling overnight improves texture and flavor integration.