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★★★★★ | Red Velvet Swirl Cheesecake

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flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.
  • Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
  • Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.
  • Notes
  • Freezing Instructions: Brownies will freeze well, up to 2 months. Thaw overnight in the refrigerator.
  • Double Batch: Simply double all the ingredients and bake in a 9×13 pan for around 45 minutes – give or take. Same oven temperature.
  • If using gel food coloring, reduce to 1 and 1/2 teaspoons.

  • Calories per serving: 200

    Fat per serving: 12g

    Rated 5/5 based on 70.000 customer reviews

    ★★★★★ | Red Velvet Swirl Cheesecake
    ★★★★★ | Red Velvet Swirl Cheesecake


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