Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

I’ll spare you a short, yet complicate story about an attempted pool party in the middle of October and just tell you that I had the opportunity to try out red velvet cheesecake brownies this past Saturday.

The original recipe calls them red velvet cheesecake swirl brownies but I couldn’t get the swirl to work so mine ended up being regular red velvet cheesecake brownies. Swirl or no Swirl they were very good.

I’ve tweaked a few things in the instructions based on my experience. For example: the original recipe says the prep time for this dessert is only 15 minutes. That might be the case if you have two assistants working with you. It took me around 45 minutes and I’m well past the days of needing to Google search how to cream butter.


  • 10 Tablespoons butter
  • 3 ounces dark or semisweet chocolate, chopped
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • Red Food Coloring
  • 3/4 cup All Purpose Flour
  • 1/4 teaspoon salt
  • 2 tablespoons Unsweetened Cocoa Powder
For the Cheesecake Layer
  • 8 ounces Cream Cheese, softened
  • 1/3 cup sugar
  • pinch salt
  • 1 large egg
  • 2 teaspoons vanilla


  1. Preheat oven to 350. Prepare greased 8×8 baking pan.
  2. In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
  3. In a separate bowl, beat eggs, vanilla and red food coloring with the sugar. Slowly add in chocolate mixture until well combined.

    photo 1-1

    Chocolate/sugar/food coloring mixture

  4. In small bowl, sift together cocoa, salt and flour.

    Dry ingredient mixture (pretty simple)

    Dry ingredient mixture (pretty simple)

  5. Add mixture to rest of batter. Stop once the batter is a little lumpy.
  6. Pour batter into prepared baking pan.
For the Cheesecake Layer
  1. Beat ingredients together until smooth.

    Cheesecake topping (this won't be as thick as you'd expect)

    Cheesecake topping (this won’t be as thick as you’d expect)

  2. Pour over brownie batter.
  3. Use sharp knife to swirl together. (This is not a required step. Evidently, I’m not good at swirling.)
  4. Bake for 40 to 50 minutes, or until just set and toothpick inserted comes out clean.

*Notes: The original recipe called for a baking time of 1 hour and 10 minutes. I’ve adjusted that in the direction because I believe that’s way too long. As you can see in the finished product photo below, I left mine in for an hour and 1 minute before I got the first scent of “been in here to long.” Everyone’s oven cooks a little differently so I would start checking this more frequently once you hit the 35 minute mark.

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Original Recipe Source:


Frozen Peanut Butter Cheesecake


Frozen Peanut Butter Cheesecake

This was a special request from my cousin. She saw it on Facebook and shared the recipe with me. I followed it almost exactly and it was great! I hope you enjoy it as much as we did!



  • 6 tablespoons butter
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 1/2 cups crispy rice cereal


  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sweetened condensed milk
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 2 tablespoons lemon juice
  • 1 cup frozen whipped topping, thawed


  • 2 tablespoons hot fudge sauce
  • 2 tablespoons creamy peanut butter
  • Mini peanut butter cups


  1. In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
  2. Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I’ve found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
  3. In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
  4. Add vanilla and lemon juice and mix until combined.
  5. Gently fold in the whipped topping. Pour filling into the prepared crust.
  6. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
  7. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

*Notes: Like I said earlier, I followed it almost exactly. As you can see in the above picture I didn’t drizzle peanut butter on the top. I just used the hot fudge, I felt like there was already enough peanut butter taste there. I also chose to add the peanut butter cups before I put it in the freezer so they would be set around the edge of the cheesecake and not fall off when I served it.  I only did one other thing differently. please don’t label me a snob but I made my own whipped cream. It’s not hard, just pour heavy whipping cream in a bowl with a couple of spoons of powdered sugar and whip it (and whip it good – Devo reference). I think homemade whipped cream tastes better than the stuff you buy in the store.

Original Recipe Source: Facebook, so who knows where it started.