Red Velvet Brownie Cheesecake: The Ultimate Dessert Recipe

Red Velvet Brownie Cheesecake: Prepare to be utterly captivated! Imagine the fudgy, intense chocolate of a brownie, swirled with the tangy, velvety smoothness of cheesecake, all infused with the unmistakable allure of red velvet. It’s a dessert symphony that will have everyone begging for seconds.

The concept of layering flavors in desserts, much like this Red Velvet Brownie Cheesecake, has been around for centuries, evolving from simple puddings to elaborate confections. While the exact origins of layered desserts are debated, the combination of chocolate and cream cheese has become a modern classic, particularly in American baking. Red velvet, with its subtle cocoa notes and vibrant color, adds a touch of elegance and intrigue to this already decadent treat.

What makes this dessert so irresistible? It’s the perfect marriage of textures and tastes. The dense, chewy brownie base provides a satisfying contrast to the light and airy cheesecake topping. The slight tang of the cream cheese cuts through the richness of the chocolate, creating a balanced and harmonious flavor profile. Plus, let’s be honest, the vibrant red hue makes it a showstopper! Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something extraordinary, this Red Velvet Brownie Cheesecake is guaranteed to impress. I promise, this recipe is easier than it looks, and the results are absolutely divine!

this Recipe

Ingredients:

• For the Red Velvet Brownie Layer:
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon red food coloring (gel is best)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup semi-sweet chocolate chips (optional)
• For the Cheesecake Layer:
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• For the Cream Cheese Frosting (Optional):
• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or heavy cream (for desired consistency)

Preparing the Red Velvet Brownie Layer:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. I like to use parchment paper to line the bottom of the pan as well, leaving an overhang on the sides. This makes it super easy to lift the brownie cheesecake out later!
2. In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Make sure the butter isn’t too hot, or it might cook the eggs!
3. Add the eggs one at a time, whisking well after each addition. You want the mixture to be light and slightly fluffy.
4. Stir in the vanilla extract. Vanilla extract really enhances the flavor of the brownie, so don’t skip it!
5. In a separate small bowl, whisk together the cocoa powder and red food coloring until you form a smooth paste. This helps to evenly distribute the color throughout the batter. Gel food coloring works best because it’s more concentrated and won’t thin out the batter too much.
6. Add the cocoa powder mixture to the butter and sugar mixture and stir until well combined. The batter will be a vibrant red color!
7. In another bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the brownie.
8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough brownie.
9. If desired, stir in the chocolate chips. I love the extra chocolatey flavor they add, but they’re totally optional.

Preparing the Cheesecake Layer:

1. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Make sure your cream cheese is truly softened, or you’ll end up with lumps in your cheesecake.
2. Add the eggs one at a time, beating well after each addition. Again, don’t overmix!
3. Stir in the sour cream and vanilla extract. The sour cream adds a nice tang to the cheesecake, and the vanilla extract enhances the flavor.

Assembling and Baking the Red Velvet Brownie Cheesecake:

1. Pour the red velvet brownie batter into the prepared baking pan, spreading it evenly.
2. Gently pour the cheesecake batter over the brownie batter, spreading it evenly. Try not to mix the two layers together too much.
3. Bake in the preheated oven for 35-40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. The baking time may vary depending on your oven, so keep an eye on it.
4. Turn off the oven and crack the oven door slightly. Let the brownie cheesecake cool in the oven for 1 hour. This helps prevent the cheesecake from cracking.
5. Remove the brownie cheesecake from the oven and let it cool completely at room temperature.
6. Cover the brownie cheesecake and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld together.

Preparing the Cream Cheese Frosting (Optional):

1. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Again, make sure your cream cheese and butter are truly softened.
2. Gradually add the powdered sugar, beating on low speed until combined. Be careful not to add the powdered sugar too quickly, or you’ll end up with a cloud of sugar!
3. Stir in the vanilla extract.
4. Add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency. I like my frosting to be thick and creamy, but you can adjust it to your liking.

Frosting and Serving:

1. Once the brownie cheesecake is completely chilled, remove it from the pan using the parchment paper overhang (if you used it).
2. If desired, frost the brownie cheesecake with the cream cheese frosting. You can use a spatula or a piping bag to apply the frosting.
3. Cut the brownie cheesecake into squares and serve. Enjoy!

Tips for Success:

• Use room temperature ingredients: This is especially important for the cream cheese and eggs in the cheesecake layer. Room temperature ingredients will blend together more easily and create a smoother batter.
• Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough brownie. Mix the batter until just combined.
• Bake in a water bath (optional): For an even creamier cheesecake, you can bake the brownie cheesecake in a water bath. To do this, wrap the bottom of the baking pan in aluminum foil and place it in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the baking pan. Bake as directed.
• Let the cheesecake cool slowly: Cooling the cheesecake slowly helps prevent it from cracking. Turn off the oven and crack the oven door slightly after baking. Let the cheesecake cool in the oven for 1 hour before removing it to cool completely at room temperature.
• Chill the cheesecake thoroughly: Chilling the cheesecake for at least 4 hours, or preferably overnight, allows it to fully set and the flavors to meld together.

Variations:

• Add nuts: Add chopped walnuts or pecans to the brownie batter for a nutty flavor.
• Add chocolate chunks: Add chopped chocolate chunks to the brownie batter for an even more chocolatey treat.
• Use different extracts: Experiment with different extracts, such as almond extract or peppermint extract, to add a unique flavor to the brownie or cheesecake layer.
• Make it gluten-free: Use a gluten-free flour blend in the brownie batter to make this recipe gluten-free.
• Add a swirl: Before baking, swirl a spoonful of raspberry jam or cherry pie filling into the cheesecake batter for a beautiful and delicious swirl.

Storage Instructions:

• Store leftover brownie cheesecake in an airtight container in the refrigerator for up to 5 days.

Why This Recipe Works:

• The combination of the rich, fudgy red velvet brownie and the creamy cheesecake is simply irresistible.
• The red food coloring adds a beautiful color to the brownie layer, making it visually appealing.
• The cream cheese frosting adds a touch of sweetness and tanginess that complements the brownie and cheesecake perfectly.
• The recipe is easy to follow and can be customized to your liking.

Troubleshooting:

• Cracked Cheesecake: A cracked cheesecake is usually caused by baking it at too high a temperature or cooling it too quickly. To prevent cracking, bake the cheesecake at a lower temperature and let it cool slowly in the oven.
• Lumpy Cheesecake: A lumpy cheesecake is usually caused by using cold cream cheese. Make sure your cream cheese is softened to room temperature before using it.
• Tough Brownie: A tough brownie is usually caused by overmixing the batter. Mix the batter until just combined.
• Brownie Too Dry: If your brownie is too dry, try adding a tablespoon or two of milk to the batter.

Conclusion:

And there you have it! Our Red Velvet Brownie Cheesecake is more than just a dessert; it’s an experience. From the fudgy, intensely chocolatey brownie base to the tangy, creamy cheesecake swirl, and that signature red velvet hue, every bite is a celebration of flavor and texture. It’s a showstopper that’s surprisingly easy to make, making it a must-try for any home baker looking to impress.

Why is this recipe a must-try? Because it perfectly marries the comforting familiarity of brownies with the sophisticated elegance of cheesecake. It’s the ultimate crowd-pleaser, guaranteed to disappear quickly at any gathering. Plus, the vibrant red color makes it visually stunning, adding a touch of festive flair to any occasion. It’s a delightful treat that offers a symphony of flavors, from the rich cocoa notes to the subtle tang of the cream cheese. The textural contrast, with the dense brownie and the smooth cheesecake, elevates it beyond your average dessert.

But the fun doesn’t stop there! This Red Velvet Brownie Cheesecake is incredibly versatile. For a truly decadent experience, serve it with a dollop of freshly whipped cream and a sprinkle of cocoa powder. A drizzle of melted white chocolate can add an extra layer of sweetness and visual appeal. If you’re feeling adventurous, try adding a layer of crushed Oreo cookies between the brownie and cheesecake layers for a delightful crunch.

For serving suggestions, consider cutting the cheesecake into small squares for a party or larger slices for a more indulgent treat. It pairs perfectly with a cup of coffee or tea, or even a glass of chilled milk. You can also get creative with toppings! Fresh berries, chocolate shavings, or even a scoop of vanilla ice cream would all be fantastic additions.

Looking for variations? You could easily adapt this recipe to suit different dietary needs. Use gluten-free brownie mix and gluten-free flour in the cheesecake layer for a gluten-free version. For a vegan option, substitute the eggs and dairy with plant-based alternatives. The possibilities are endless!

I truly believe this Red Velvet Brownie Cheesecake will become a new favorite in your household. It’s the perfect dessert for birthdays, holidays, or any time you want to treat yourself and your loved ones. It’s a guaranteed hit, and I can’t wait to hear what you think!

So, what are you waiting for? Preheat that oven, gather your ingredients, and get ready to create a masterpiece. I’m confident that you’ll be amazed by the results. Don’t be intimidated by the multiple layers; the recipe is straightforward and easy to follow.

Once you’ve made this incredible Red Velvet Brownie Cheesecake, I’d love to hear about your experience! Share your photos and comments on social media using #RedVelvetBrownieCheesecake and tag me so I can see your creations. Let me know what variations you tried and what your family and friends thought. Your feedback is invaluable, and I’m always excited to see how you make this recipe your own. Happy baking! I hope you enjoy every single bite of this decadent and delightful treat!