Red Velvet Cheesecake Brownies are made from scratch but so easy! A rich, red velvet brownie topped with a creamy cheesecake topping - swirled together for a dessert that is as pretty as it is delicious!
Preheat the oven to 375° and line an 8x8 baking dish with parchment paper or lightly spray it with non-stick spray and set aside.
To a large microwave safe bowl, melt the butter then add in the sugar and stir until fully incorporated.
½ cup unsalted butter, 1 cup granulated white sugar
Add in the vanilla, cocoa powder, salt, food coloring, and vinegar. Stir until combined.
1 teaspoon vanilla extract, ¼ cup unsweetened cocoa powder, ⅛ teaspoon salt, 1 Tablespoon red food coloring, 1 teaspoon vinegar
Add in the beaten eggs and stir to combine.
2 large eggs
Fold in the flour until fully incorporated. Reserve ¼ cup of the batter and set aside. Pour the remaining batter into the prepared pan and smooth until even.
¾ cup all purpose flour
To make the cheesecake layer
To a medium mixing bowl, add the softened cream cheese, sugar, egg, and vanilla and mix with a hand mixer on medium until smooth and cream.
8 ounces cream cheese, ¼ cup granulated white sugar, 1 large egg, ¼ teaspoon vanilla extract
Carefully pour the cream cheese layer onto the red velvet layer and gently spread so it is even.
Dollop the reserve red velvet batter onto the cream cheese layer and gently swirl with a skewer.
Bake for 30-35 minutes or until just golden the center is set and no longer jiggly.
Remove from the oven and allow to fully cool before slicing.
Notes
Start with room temperature eggs and cream cheese for the best results.Store leftovers covered in the fridge for up to a week.