Red Cheesecake Brownies Recipe

Introduction

Red cheesecake brownies combine rich chocolatey brownie layers with a creamy, tangy red cheesecake swirled on top. This delightful dessert is perfect for special occasions or whenever you want a treat that looks as stunning as it tastes.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 egg

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
2. Step 2: In a medium bowl, combine flour, cocoa powder, and granulated sugar. Stir in melted butter, 2 eggs, vanilla extract, and red food coloring until the batter is smooth and well mixed.
3. Step 3: In a separate bowl, beat the softened cream cheese with powdered sugar and 1 egg until creamy and smooth to create the cheesecake layer.
4. Step 4: Pour half of the brownie batter into the prepared pan, spreading it evenly. Spoon the cream cheese mixture over the brownie layer, then dollop the remaining brownie batter on top.
5. Step 5: Use a knife or skewer to gently swirl the brownie and cheesecake batters together, creating a marbled effect.
6. Step 6: Bake for 35–40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
7. Step 7: Let the brownies cool completely in the pan before cutting into squares and serving.

Tips & Variations

• Use full-fat cream cheese for the best creamy texture and flavor in the cheesecake layer.
• Try adding white chocolate chips to the brownie batter for an extra touch of sweetness.
• For a festive look, substitute red food coloring with natural beet juice powder.
• Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. To serve, let them come to room temperature or warm briefly in the microwave for a soft, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of food coloring?

Yes, gel or liquid food coloring both work well, but gel will provide a more vibrant color without altering the batter’s consistency.

Can I make these brownies ahead of time?

Absolutely. Prepare and bake the brownies a day in advance and store them refrigerated. They may even taste better after the flavors meld overnight.

Red Cheesecake Brownies Recipe

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5 from 66 reviews

These Red Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, tangy red cheesecake swirl, creating a visually stunning and delicious treat perfect for special occasions or everyday indulgence.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 9 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring

Cheesecake Swirl

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 large egg

Instructions

1. Prepare the brownie batter: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until the mixture is evenly colored. In a separate bowl, sift together the all-purpose flour and cocoa powder, then gradually fold them into the wet ingredients until fully combined and smooth.
2. Make the cheesecake mixture: In another bowl, beat the softened cream cheese with powdered sugar until creamy and smooth. Add the egg and continue to beat until fully incorporated and the mixture is light in texture.
3. Layer and swirl: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan. Pour about two-thirds of the brownie batter into the prepared pan and spread it into an even layer. Spoon the cheesecake mixture over the brownie layer. Top with the remaining brownie batter. Using a knife or skewer, gently swirl the top layers together to create a marbled effect without overmixing.
4. Bake the brownies: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
5. Cool and serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve. For best results, refrigerate for an hour before cutting to enhance the swirl definition and texture.

Notes

• Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake mixture.
• Do not overmix the swirl to maintain a clear marbled effect.
• Use an 8×8 inch pan for best thickness and baking results.
• Refrigerate leftovers to keep the cheesecake layer fresh.
• Red food coloring intensity can be adjusted based on preference or omitted for a classic brownie-cheesecake look.

Keywords: red cheesecake brownies, chocolate brownies, cheesecake swirl, red velvet brownies, dessert recipe, fudgy brownies