Description
This Red Velvet Brownie Cheesecake with Raspberry Glaze is a show-stopping layered dessert featuring fudgy red velvet brownies, creamy cheesecake, and a tangy raspberry topping. Perfect for celebrations or special occasions.
Ingredients
- For the red velvet brownie layers:
- 1 cup (226 g) unsalted butter, melted
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
- 1 cup (100 g) unsweetened cocoa powder
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon salt
- For the cheesecake layer:
- 16 oz (450 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) sour cream
- For the raspberry glaze:
- 1 cup (125 g) fresh or frozen raspberries
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla, and red food coloring. Stir in cocoa powder, flour, and salt until just combined.
- Spread half the brownie batter into the prepared pan. Bake for 15 minutes, then let cool slightly.
- In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Spread the cheesecake filling over the partially baked brownie base. Gently spread the remaining brownie batter on top.
- Bake for 40–45 minutes or until the cheesecake is set and edges are firm. Cool completely, then chill for at least 4 hours or overnight.
- For the glaze, heat raspberries and sugar in a saucepan until berries break down. Stir in cornstarch mixed with water and lemon juice. Simmer 2–3 minutes until thickened. Cool completely.
- Spread raspberry glaze over the chilled cheesecake brownies. Slice and serve chilled.
Notes
- Swap raspberries for strawberries or blueberries for a different glaze flavor.
- Drizzle melted dark chocolate over the glaze for added richness.
- Bake in muffin tins for individual servings.
- Use full-fat cream cheese for the best texture.
- Clean the knife between slices for neat presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/16 of pan)
- Calories: 370
- Sugar: 29g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
