Swirled Red Velvet Cheesecake Brownies are a rich, cheesecake brownie recipe that is perfect for the holidays and ALL year long!
Red Velvet Cheesecake Brownies
Though red velvet desserts are ubiquitous these days, because of their festive red color, they’re perfect for the holidays. For Christmas a few years back, I whipped up some red velvet fudge that wowed the family. This year I moved on to red velvet brownies!
I was hoping these amped up, swirled red velvet cheesecake brownies would get the same reaction from my friends and family. Katie, my biggest red velvet fan (and my harshest critic!), sang her praises for these red velvet brownies.
As a non-professional “swirler,” I often cross my fingers and toes when running a knife through the batter! But, thankfully, the results were stunning. I use a knife tip to swirl, but if you like even more swirls, use a toothpick or wooden skewer.
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
Check out Danielle’s take on this recipe as well as her social media sites! Plus make sure to stop by her blog to see which of my recipes she made this month, too.
More Red Velvet Recipes You’ll Love:
- Cheesecake Factory Red Velvet Cheesecake from CopyKat Recipes
- Red Velvet Brownies with White Chocolate Icing
- Gooey Red Velvet Brownie Cake from Beyond Frosting
- Red Velvet Checkerboard Cake
- Red Velvet Crepes from TidyMom
Used to Make This Red Velvet Cheesecake Brownies Recipe:
Swirled Red Velvet Cheesecake Brownies
Red Velvet Brownies with a scrumptious swirled cheesecake topping!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 1x
- Category: Dessert, Brownies, Cheesecake
- 1 stick (4 ounces) salted butter, melted
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup cocoa powder
- 1 tablespoon red food coloring
- 2 eggs
- 3/4 cup flour
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
To make the cream cheese layer, beat together the cream cheese, sugar, egg, and vanilla in a medium bowl.
Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer.
Using a the tip of a table knife, drag the tip through the cream cheese mixture to create a swirl pattern.
Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely. Chill and then cut into bars.
- Calories: 197kcal
- Sugar: 16g
- Sodium: 109mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 61mg