Red Velvet Brownie Cheesecake Recipe
This Red Velvet Brownie Cheesecake is a decadent dessert combining the rich, moist texture of classic red velvet brownies with the creamy tang of cheesecake. Perfect for celebrations or an indulgent treat, it features layers of vibrant red velvet batter and smooth cream cheese filling baked to perfection and cooled for easy slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes plus 2 hours chilling
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Red Velvet Batter
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 teaspoon white vinegar
Cheesecake Layer
- 16 ounces (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Red Velvet Batter: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, combine melted butter, sugar, egg, red food coloring, vanilla extract, buttermilk, and vinegar until smooth. Gradually add the dry ingredients to the wet mixture and stir until fully incorporated to create a smooth red velvet batter.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
- Layer the Batter and Cheesecake: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan. Pour half of the red velvet batter into the pan and spread evenly. Carefully spoon the cheesecake filling over the red velvet layer, smoothing the top. Then, drop the remaining red velvet batter in spoonfuls over the cheesecake layer; gently spread it to cover as much as possible.
- Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Slice: Remove the pan from the oven and allow the brownie cheesecake to cool completely at room temperature. For best results, refrigerate for at least 2 hours before slicing to ensure clean cuts. Slice into squares and serve chilled or at room temperature.
Notes
- Be careful not to overmix the cheesecake layer to avoid cracks.
- Use full-fat cream cheese for best texture and flavor.
- Make sure to cool the dessert completely before slicing to get neat pieces.
- Store leftovers covered in the refrigerator for up to 4 days.
Keywords: red velvet brownie cheesecake, red velvet dessert, cheesecake brownie, layered dessert, baked cheesecake
