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These. Are. Amazing! I have been on a huge cheesecake kick ever since I was craving it this summer during my pregnancy. I was ordering it from our favorite restaurant down the street so much that they probably knew me as the cheesecake girl!

I first saw this recipe on Sally’s Baking Addition … I have a HUGE baking crush on Sally and love everything she makes! You can find the original recipe here. I made a few adjustments that I think make all the difference.

These taste incredible right out of the oven AND after they’ve chilled in the fridge- I seriously don’t know how I like them better. The brownie almost acts as a chewy and chocolatey crust for the cheesecake… MMM! Everyone in my family inhaled this- even my 2 year old. He actually said with a mouth full before he’d even finished “Can I have some more??”. Be the hero in your household… make these today!!

Let me know how they turn out!

Red Velvet Cheesecake Swirl Brownies

A match made in heaven: red velvet brownies and creamy cheesecake!
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 10


Red Velvet Brownies

  • 2 eggs
  • ½ cup unsalted butter melted
  • 1 cup white sugar
  • 2 tsp pure vanilla extract
  • ¼ cup unsweetened cocoa powder
  • ½ tsp salt
  • 1 tbsp liquid red food coloring
  • ¾ tsp white vinegar
  • ¾ cup all purpose flour

Cheesecake Swirl

  • 8 ounces cream cheese softened
  • 1 tbsp sour cream
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1/4 cup sugar


  • Preheat the oven to 350 degrees. Spray 8×8 square pan or 9×9 cake pan with nonstick spray.

Make brownie layer

  • Melt the butter in the microwave or on the stove and allow to cool a bit. Stir in sugar until combined.
  • To the butter and sugar mixture add the vanilla and cocoa powder and slowly stir until combined.
  • Finally, add the food coloring and vinegar and stir until combined.
  • Whisk the two eggs and then stir into the brownie batter. Fold in the flour until fully incorporated, do not overmix.
  • Pour the batter into the prepared pan and set aside.

Make the cheesecake swirl

  • With a handheld mixer or a stand mixer with a whisk attachment, mix the cream cheese, sugar, egg yolk, sour cream and vanilla on medium speed until completely smooth- about one minute.
  • Dollop spoonfuls of the cheesecake batter onto the brownie batter. Glide a knife through the layers until well mixed, creating a swirl pattern.


  • Bake the brownies for about 30 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the brownies to cool slightly (if you can!) they taste amazing warm from the pan.
  • The brownies will stay good covered at room temperature for 3 days or 6 days in the fridge.
Keyword brownies, cheesecake, red velvet