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What’s not to love?
How many people love Red Velvet Cake? How many of us love Cheesecake? Last question – How many of us love Brownies?? There are very few people who don’t love all 3 ! So this recipe will satisfy every sweet-tooth !
This Red Velvet Brownie Cheesecake is such a tasty recipe!! It has both of my favorite things combined into one! Red Velvet Cake (my FAVORITE!) and Cheesecake (another love of mine!). I adapted this recipe from a cheesecake brownie recipe that I found online and Diva’sCanCook’s Red Velvet Cake recipe (which is the BEST one I have tried so far! Check her out) .
I use her sercret ingredient, Coffee and/or Vanilla Cup Cake Cappuccino from QuickTrip! If you are a coffee drinker, (especially since its getting cold) you will probably have coffee already on hand!
Before I even begin the recipe, I MUST say, this is served better COLD!!!
I can’t stress that enough! The cake is so good that you will want to eat it before its chilled, but the cheesecake portion won’t be ready yet!! So wait wait wait! This is a pretty quick and easy recipe,, so if possible, make it later in the evening, so you can put it in the fridge overnight, and sleep while it’s chilling instead of torturing yourself lol!!
Now on to the recipe!
Red Velvet Brownie Cheesecake:
2 large eggs
1 stick of unsalted butter
1 cup granulated sugar
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 Tablespoon red food coloring
2 Tablespoons of Vanilla Cupcake Cappachino or Coffee(Any vanilla flavored coffee like beverage would work….Plain coffee works well too 🙂 )
3/4 teaspoon white vinegar
3/4 cup all-purpose flour
8 ounces cream cheese, softened
1/4 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1. In a small bowl (i use a plastic throw away bowl), whisk your two eggs together.
2. Melt your Butter in 30 second increments. Set aside in a medium bowl (this is the bowl you will mix your RED VELVET BATTER in)
3. Measure out your 1 cup of sugar and 3/4 cup of Flour and set aside(I normally keep them in whatever i measure them in to save washing dishes.
Preheat the oven to 350F degrees. Spray your pie pan with a nonstick spray like Bakers Joy.
Doing these things first helps the process go along smoothly and fast.
In a small bowl, beat the 2 eggs together. Melt the butter in a microwave safe bowl in 30 second increments until melted. **PREP STEP**
Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, Coffee/Cappuccino and vinegar. Mix them in this order BY HAND!!!
Whisk in the eggs, then fold in the flour until completely incorporated.
DO NOT OVERMIX!!!
Pour the batter into prepared pie pan, leaving about 3-4 Tablespoons for the top. You do not want to do much more than this, or you won’t see much of the cheesecake to get that swirl effect.
Now, in a different bowl (medium sized or large) With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. (I normally leave my cream cheese on the oven top , while preheating , so it gets really soft and makes it super smooth!)
Dollop spoonfuls of the cream cheese mixture on top of the prepared batter. Cover with the last few Tablespoons of batter. Glide a knife through the layers, creating a swirl pattern.
NOW ON TO THE OVEN!!
Bake the Red Velvet Cheesecake for 30-45 minutes or until a toothpick inserted in the middle comes out clean. I normally cook it for 30 minutes then check the cake portion to see if it comes out clean. Then I cook it for 10 minute increments after that (if needed) until the pie is done. Everyones stove may be a little different, so I advise cooking it for 30 minutes then adding time by 5-10 minutes as needed. Just make sure to keep check on it!!
Allow it to cool for about an hour, then place it in the fridge overnight. A small slice of heaven awaits you in the morning! Enjoy!