Red Velvet Cheesecake Swirl (Printable)

Fudgy red velvet brownies with luscious creamy cheesecake swirls, perfect for an indulgent dessert moment.

# What goes in:

→ Red Velvet Brownie Base

01 - 3/4 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1 1/2 tbsp red food coloring
07 - 3/4 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/4 tsp salt
10 - 1 tsp white vinegar

→ Cheesecake Swirl

11 - 8 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1/2 tsp vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter, granulated sugar, and brown sugar until combined. Add eggs, vanilla, vinegar, and red food coloring. Whisk until smooth.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined; avoid overmixing.
04 - Reserve 1/4 cup of batter. Spread remaining batter evenly in prepared pan.
05 - Beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
06 - Drop cheesecake mixture over brownie batter. Add spoonfuls of reserved red velvet batter. Gently swirl with skewer or knife for marbled effect.
07 - Bake for 33–36 minutes until center is just set and toothpick inserted at edge shows moist crumbs.
08 - Cool completely in pan, then lift out and cut into squares.

# Expert Advice:

01 -
  • The fudgy brownie base keeps things incredibly moist, unlike some dry red velvet cakes out there
  • That cheesecake swirl adds tangy richness that cuts through the chocolate perfectly
  • They are stunning enough for parties but simple enough for a random Tuesday craving
02 -
  • Overbaking is the enemy here, check at 33 minutes and pull them when the center still has a slight wobble
  • Room temperature ingredients prevent the cheesecake layer from seizing up when you mix it
  • The swirl looks best when you work quickly once the batters are in the pan
03 -
  • Use light colored pans to prevent the edges from overcooking before the center sets
  • If your swirl is not distinct enough, try adding a few more dollops of the reserved batter

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