Get ready to indulge in a world of rich, velvety goodness! Red velvet cheesecake brownies are a match made in heaven, combining the best qualities of both worlds: the deep, crimson color and subtle cocoa flavor of red velvet cake, and the creamiest, most indulgent cheesecake. In this article, we’ll be exploring 20 decadent recipes that take these beloved treats to the next level with creative twists and combinations. From classic renditions to innovative flavors like raspberry swirl and peanut butter, there’s something for everyone in this list of mouthwatering red velvet cheesecake brownies.
Classic Red Velvet Cheesecake Brownies
Satisfy your sweet tooth with these rich and decadent brownies, infused with the deep red flavor of classic red velvet cake.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups sugar
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon red velvet cake mix (unsweetened)
– 1 cup cream cheese softened
– 1 cup confectioners’ sugar
– 1/4 cup crushed pecans (optional)
Instructions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Melt butter in a large saucepan over low heat. Add sugar and stir until dissolved.
4. Remove from heat and whisk in cocoa powder and milk until smooth.
5. Beat in eggs one at a time, followed by red velvet cake mix.
6. Pour batter into prepared pan and smooth top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before topping with cheesecake mixture (see below).
9. Refrigerate for at least 4 hours or overnight to set.
Cheesecake Mixture:
1. Beat cream cheese and confectioners’ sugar until smooth.
2. Spread over cooled brownies.
3. Sprinkle crushed pecans on top, if desired.
Red Velvet Cheesecake Brownies with White Chocolate Drizzle
These rich and fudgy brownies combine the best of both worlds – the classic flavors of red velvet cake and creamy cheesecake, topped off with a sweet and tangy white chocolate drizzle. Perfect for any occasion or just because!
Ingredients:
– 1 cup unsalted butter, at room temperature
– 2 cups sugar
– 4 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon red food coloring
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup sour cream
– 1 teaspoon vanilla extract
– White chocolate chips or chopped white chocolate for drizzling
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine butter and sugar. Beat until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Melt cocoa powder in the microwave or on the stovetop. Allow to cool slightly.
6. Combine melted cocoa with red food coloring and whisk until smooth.
7. Gradually add flour mixture to wet ingredients, alternating with sour cream, beginning and ending with flour.
8. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
9. Allow brownies to cool completely before drizzling with white chocolate.
Cooking Time: 30-35 minutes
Red Velvet Cheesecake Brownie Bites
Elevate your dessert game with these rich and decadent Red Velvet Cheesecake Brownie Bites. Moist red velvet brownies are topped with a creamy cheesecake layer, all wrapped up in a crumbly pecan crust.
Ingredients:
– 1 and 1/2 sticks of unsalted butter, at room temperature
– 1 cup packed light brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons red velvet emulsion
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup crushed pecans
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, and crushed pecans.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Stir in red velvet emulsion and vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Press dough into prepared muffin tin.
7. Bake for 12-15 minutes or until edges are set.
8. Let cool completely before topping with cheesecake mixture (see below).
Cheesecake Mixture:
1. Beat cream cheese and granulated sugar until smooth.
2. Beat in eggs one at a time.
3. Spread over cooled brownie bites.
4. Bake for an additional 12-15 minutes or until edges are set.
Gluten-Free Red Velvet Cheesecake Brownies
Elevate your brownie game with this unique recipe that combines the classic flavors of red velvet cake with creamy cheesecake and a dense, fudgy texture. Perfect for those looking for a gluten-free dessert option.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 4 large eggs
– 1 teaspoon red food coloring
– 1 teaspoon vanilla extract
– 1 and 3/4 cups gluten-free all-purpose flour
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour and cocoa powder. Set aside.
3. In a large bowl, combine butter and sugar. Beat until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in red food coloring and vanilla extract.
5. Gradually add the flour mixture, then melted butter. Mix until just combined.
6. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
7. While brownies are baking, prepare cheesecake topping (see below).
8. Remove brownies from oven and let cool completely before cutting.
Cheesecake Topping:
1. Beat cream cheese until smooth. Add sugar, eggs, and vanilla extract. Mix until combined.
2. Pour over cooled brownies and refrigerate for at least 30 minutes before serving.
Red Velvet Cheesecake Brownies with Oreo Crust
A rich and decadent dessert that combines the deep red color of red velvet cake with the creaminess of cheesecake, all on top of a crunchy Oreo crust.
Ingredients:
For the crust:
– 1 1/2 cups Oreo cookies, crushed
– 1/4 cup granulated sugar
For the brownies:
– 1 and 1/2 sticks unsalted butter, at room temperature
– 2 cups sugar
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1 cup semi-sweet chocolate chips
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. Make the crust: Mix crushed Oreos and sugar in a bowl. Press into prepared pan.
3. Make the brownies: Melt butter and sugar in a saucepan over medium heat. Add eggs, red food coloring, and vanilla extract; mix well. Stir in flour and chocolate chips. Pour over crust.
4. Bake for 25-30 minutes or until a toothpick comes out clean.
5. Make the cheesecake: Beat cream cheese, sugar, eggs, and vanilla extract in a bowl. Pour over brownies.
6. Bake for an additional 20-25 minutes or until cheesecake is set.
7. Let cool completely before cutting into squares.
Cooking Time: 45-50 minutes
Vegan Red Velvet Cheesecake Brownies
These decadent brownies combine the richness of red velvet cake with the creaminess of cheesecake, all in a vegan-friendly package. Perfect for satisfying your sweet tooth or impressing your friends and family.
Ingredients:
– 1 cup (200g) unsweetened cocoa powder
– 1/2 cup (100g) sugar
– 1/4 cup (50g) unsalted vegan butter, softened
– 2 large eggs, replaced by 2 flax eggs*
– 1 teaspoon red food coloring
– 1 teaspoon vanilla extract
– 1/2 cup (60g) all-purpose flour
– 1/2 cup (60g) rolled oats
– 1 cup (240ml) non-dairy cream cheese, softened
– 1/4 cup (30g) granulated sugar
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. Whisk together cocoa powder, sugar, and flour. Add vegan butter and flax eggs; mix until smooth.
3. Stir in red food coloring, vanilla extract, and rolled oats.
4. Pour batter into prepared pan. Bake for 20-25 minutes or until a toothpick comes out clean.
5. Allow brownies to cool completely before spreading non-dairy cream cheese mixture on top.
6. Refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Red Velvet Cheesecake Brownies with Raspberry Swirl
Experience the perfect blend of rich, fudgy brownies and creamy cheesecake, topped with a sweet and tangy raspberry swirl. This decadent dessert is sure to impress your friends and family!
Ingredients:
– 1 cup unsalted butter, at room temperature
– 2 cups sugar
– 4 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon red velvet extract
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon salt
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 cup fresh raspberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, combine butter and sugar. Beat until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. In a small bowl, whisk together cocoa powder and red velvet extract. Add to the wet ingredients and beat until combined.
6. Gradually add flour mixture and beat until just combined.
7. Pour half of the batter into the prepared pan. Top with cheesecake mixture (see below). Dollop remaining batter on top.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cheesecake Mixture:
– Beat cream cheese and granulated sugar until smooth. Add melted butter and beat until combined.
Red Velvet Cheesecake Brownies with Cream Cheese Frosting
Rich, fudgy brownies infused with the deep red color and subtle cocoa flavor of red velvet cake, topped with a tangy cream cheese frosting. This decadent dessert is perfect for special occasions or as a treat for your favorite chocolate lover.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup red velvet cake mix
– 1 cup cream cheese, softened
– 1 and 1/2 cups powdered sugar
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. Add red velvet cake mix and stir until combined.
4. Press mixture into prepared pan.
5. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow to cool completely before frosting with cream cheese frosting (beat softened cream cheese with powdered sugar and heavy cream until smooth).
Cooking Time: 25-30 minutes
Red Velvet Cheesecake Brownies with Chocolate Ganache
Elevate your dessert game with these rich and decadent brownies that combine the best of both worlds: the fudgy texture of brownies and the creamy tanginess of cheesecake. Top it all off with a velvety chocolate ganache, and you’ll be in for a treat.
Ingredients:
– 1 and 1/2 sticks of unsalted butter, plus more for greasing
– 2 cups of sugar
– 4 large eggs
– 1 teaspoon of vanilla extract
– 1 cup of all-purpose flour
– 1/2 cup of unsweetened cocoa powder
– 1/2 cup of red velvet cake mix
– 12 ounces of cream cheese, softened
– 1/2 cup of granulated sugar
– 1/4 cup of melted butter
– 1 teaspoon of vanilla extract
– 1 cup of semi-sweet chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. Prepare the brownie mix according to package instructions.
3. In a separate bowl, beat cream cheese and granulated sugar until smooth. Add melted butter and vanilla extract; mix well.
4. Pour cheesecake mixture over brownies in the prepared pan.
5. Top with chocolate ganache (melted chocolate chips mixed with heavy cream) and refrigerate for at least 30 minutes.
6. Cut into squares and dust with confectioners’ sugar before serving.
Cooking Time: 35-40 minutes
Red Velvet Cheesecake Brownies with Pecan Crust
Rich, fudgy brownies meet the creamy tang of cheesecake and the crunch of pecans in this show-stopping dessert. Perfect for special occasions or just because.
Ingredients:
For the crust:
– 1 cup pecan halves
– 1/4 cup granulated sugar
– 1 tablespoon melted butter
For the brownies:
– 1 and 1/2 sticks unsalted butter, at room temperature
– 2 cups sugar
– 4 large eggs
– 1 teaspoon red velvet extract
– 1 and 1/4 cups all-purpose flour
– 1 cup semi-sweet chocolate chips
For the cheesecake:
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing pecans, sugar, and melted butter in a bowl. Press into a 9×13-inch baking dish.
3. Make the brownies by combining butter, sugar, eggs, red velvet extract, and flour in a bowl. Stir in chocolate chips. Pour over crust.
4. Bake for 25 minutes.
5. Prepare the cheesecake by mixing cream cheese, sugar, eggs, and vanilla extract in a bowl. Pour over brownies.
6. Return to oven and bake for an additional 30-35 minutes or until cheesecake is set.
Cooking Time: 55-60 minutes
Red Velvet Cheesecake Brownies with Marshmallow Topping
Elevate your brownie game with the rich flavors of red velvet and creamy cheesecake, topped with a fluffy marshmallow treat.
Ingredients:
– 1 cup (200g) unsalted butter, at room temperature
– 2 cups (250g) sugar
– 4 large eggs
– 1/2 cup (60g) unsweetened cocoa powder
– 1 teaspoon red food coloring
– 1 1/2 cups (190g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 8 ounces (225g) cream cheese, softened
– 1/2 cup (60g) granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Marshmallows, for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
4. In a separate bowl, whisk together cocoa powder and red food coloring. Add to butter mixture and mix well.
5. Gradually add flour mixture and mix until just combined.
6. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
7. Prepare cheesecake topping by beating cream cheese, sugar, eggs, and vanilla extract.
8. Spread cheesecake topping over cooled brownies and top with marshmallows.
Cooking Time: 25-30 minutes
Red Velvet Cheesecake Brownies with Caramel Drizzle
Experience the perfect combination of rich, fudgy brownies and creamy cheesecake, topped with a sweet caramel drizzle. This indulgent dessert is sure to satisfy any sweet tooth.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups sugar
– 4 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1/2 cup crushed red velvet cake mix
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Prepare brownie mixture and bake for 25-30 minutes.
3. Prepare cheesecake mixture and layer on top of cooled brownies.
4. Bake for an additional 35-40 minutes or until a toothpick comes out clean.
5. Allow to cool completely before drizzling with caramel sauce.
Cooking Time: 45-50 minutes
Red Velvet Cheesecake Brownies with Coconut Flakes
These decadent brownies combine the deep flavors of red velvet cake with the creaminess of cheesecake and a hint of tropical coconut flakes. Perfect for a special occasion or simply satisfying your sweet tooth.
Ingredients:
– 1 and 1/2 sticks unsalted butter, at room temperature
– 2 cups sugar
– 4 large eggs
– 1 teaspoon red food coloring
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup shredded coconut flakes
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, followed by red food coloring.
4. Gradually mix in the dry ingredients, then stir in cream cheese mixture (beat cream cheese and sugar until smooth).
5. Fold in coconut flakes. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Let cool completely before cutting into squares.
Cooking Time: 35-40 minutes
Red Velvet Cheesecake Brownies with Espresso Swirl
Experience the perfect blend of rich, fudgy brownies and creamy cheesecake, elevated by a bold espresso swirl. These decadent treats are sure to satisfy any chocolate craving.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups sugar
– 1/2 cup unsweetened cocoa powder
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1/2 cup red velvet cake mix
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 2 tablespoons espresso powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, red velvet cake mix, and salt. Set aside.
3. In a large bowl, combine butter and sugar. Beat until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually add flour mixture to wet ingredients; stir until just combined.
6. Pour half the batter into prepared pan. Top with espresso swirl (see below).
7. Spread remaining batter over espresso swirl. Bake for 40-45 minutes or until a toothpick comes out clean.
Espresso Swirl:
1. In a small bowl, whisk together cream cheese, sugar, and cocoa powder.
2. Add espresso powder; mix until smooth.
3. Pour mixture into prepared pan on top of batter.
4. Bake with brownies for 40-45 minutes or until cheesecake is set.
Red Velvet Cheesecake Brownies with Nutella Filling
Red Velvet Cheesecake Brownies with Nutella Filling Recipe
Rich, fudgy brownies filled with a creamy cheesecake and topped with a velvety Nutella spread – what more could you ask for?
Ingredients:
– 1 and 1/2 sticks of unsalted butter (12 tablespoons), plus more for greasing the pan
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 6 ounces red velvet cake mix
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
– 1 and 1/2 cups heavy cream
– 16 ounces cream cheese, softened
– 1 cup confectioners’ sugar
– 1 tablespoon vanilla extract
– Nutella spread (about 8-10 tablespoons)
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan with butter and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, red velvet cake mix, baking powder, and salt. Add chocolate chips and stir until combined.
3. Pour in heavy cream and stir until just combined. Do not overmix.
4. Press the batter into the prepared pan.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before spreading Nutella on top.
Cooking Time: 25-30 minutes
Red Velvet Cheesecake Brownies with Almond Flour Base
Elevate your brownie game with this unique recipe that combines the richness of red velvet cake, the creaminess of cheesecake, and the nutty flavor of almond flour.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/4 cup melted unsalted butter
– 2 large eggs
– 1 teaspoon red velvet cake mix
– 8 ounces cream cheese, softened
– 1/4 cup powdered sugar
– 1/2 teaspoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, and granulated sugar.
3. Add melted butter and eggs; stir until combined.
4. Stir in red velvet cake mix.
5. Press mixture into prepared baking dish.
6. Bake for 20-22 minutes or until set.
7. Let cool completely before topping with cheesecake mixture (see below).
8. For the cheesecake topping: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Spread over cooled brownie base.
Cooking Time: 25-27 minutes
Red Velvet Cheesecake Brownies with Mint Chocolate Chips
These decadent brownies combine the richness of red velvet cake with the creaminess of cheesecake, and add a refreshing twist with mint chocolate chips. Perfect for satisfying your sweet tooth, these brownies are sure to impress.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 1 cup sugar
– 1/2 cup unsweetened cocoa powder
– 1/4 cup red velvet cake mix
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup cream cheese, softened
– 1/2 cup granulated sugar
– 1 and 1/2 cups all-purpose flour
– 1/2 cup mint chocolate chips
Instructions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Melt butter and sugar in a medium saucepan over low heat, stirring occasionally. Remove from heat and stir in cocoa powder, red velvet cake mix, eggs, and vanilla extract.
3. Press the mixture into the prepared pan.
4. In a separate bowl, beat cream cheese until smooth. Add granulated sugar and beat until combined.
5. Pour cheesecake batter over the brownie layer and top with mint chocolate chips.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Red Velvet Cheesecake Brownies with Peanut Butter Swirl
Elevate your brownie game with these rich, fudgy treats featuring a velvety red velvet cake crust, gooey cheesecake filling, and a creamy peanut butter swirl.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– 1/4 cup red food coloring
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup creamy peanut butter
– 1/4 cup chopped peanuts (optional)
Instructions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Prepare the red velvet cake crust: Whisk together flour, sugar, cocoa powder, baking powder, and salt. Add eggs, milk, and food coloring; whisk until smooth. Pour into prepared pan and bake for 15 minutes.
3. Prepare the cheesecake filling: Beat cream cheese until smooth. Add granulated sugar, peanut butter, and vanilla extract; mix until combined.
4. Assemble and bake: Spread the cheesecake mixture over the cake crust. Bake for an additional 25-30 minutes or until a toothpick inserted comes out clean.
5. Cool completely before cutting into squares.
Cooking Time: 40-45 minutes
Red Velvet Cheesecake Brownies with Salted Caramel
Elevate your brownie game with this rich and indulgent treat, combining the deep flavors of red velvet cake with a creamy cheesecake layer and a drizzle of salted caramel.
Ingredients:
– 1 cup unsalted butter, plus more for greasing
– 2 cups sugar
– 4 large eggs
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon red food coloring
– 1 teaspoon vanilla extract
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup sour cream
– Salted caramel sauce (store-bought or homemade)
– Chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 350°F. Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, baking powder, and red food coloring. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients, then stir in the cream cheese mixture.
5. Pour batter into prepared dish and bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow to cool completely before drizzling with salted caramel sauce.
Cooking Time: 35-40 minutes
Red Velvet Cheesecake Brownies with Candied Walnuts
Elevate your brownie game with this rich and decadent treat, featuring the deep flavors of red velvet cake and cheesecake, topped with crunchy candied walnuts.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 2 cups sugar
– 1/2 cup packed light brown sugar
– 4 large eggs
– 2 teaspoons pure vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup red velvet cake mix
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup chopped candied walnuts
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in the red velvet cake mix, then flour mixture.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Let cool completely before making cheesecake topping.
Cheesecake Topping:
1. Beat cream cheese and sugar until smooth. Beat in eggs one at a time.
2. Pour over cooled brownie layer.
3. Top with candied walnuts.
Cooking Time: 35-40 minutes (brownies), 10-12 minutes (cheesecake topping)
Summary
Indulge your sweet tooth with these 20 decadent red velvet cheesecake brownie recipes, each featuring a creamy swirl that takes the classic treat to new heights. From classic recipes like Classic Red Velvet Cheesecake Brownies to more creative variations like Vegan Red Velvet Cheesecake Brownies and Nutella-filled Red Velvet Cheesecake Brownies, there’s something for every taste bud. With options ranging from gluten-free to vegan-friendly, you’ll find the perfect recipe to satisfy your cravings.
