Marbled Red Velvet Cheesecake Bars
Fudgy brownie base topped with creamy cheesecake and a red velvet swirl.
Ingredients
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla bean paste
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 teaspoon vanilla bean paste
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon liquid red food coloring
- Nonstick spray or extra butter for the pan
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease the parchment.
- In a large bowl, whisk together the melted butter, 3/4 cup granulated sugar, and brown sugar until smooth and glossy.
- Add 1 egg and 1 teaspoon vanilla bean paste to the sugar mixture and whisk until smooth and well combined.
- Sift in the cocoa powder, 1/2 cup flour, and salt. Stir gently with a spatula just until no dry streaks remain and the batter is thick and shiny.
- Spread the brownie batter evenly into the prepared pan, smoothing it into the corners. Set the pan aside.
- In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth, scraping the bowl as needed.
- Add 1/2 cup granulated sugar to the cream cheese and beat until creamy and slightly fluffy.
- Add the 2 eggs to the cream cheese mixture one at a time, beating on low speed just until each egg is incorporated.
- Add 1/2 teaspoon vanilla bean paste and sour cream and mix on low speed until the cheesecake batter is smooth and silky.
- Sift in 1 tablespoon flour and gently fold it in with a spatula until just combined.
- Measure out 1/3 cup of the cheesecake batter into a small bowl and set aside for the red swirl.
- To the reserved 1/3 cup cheesecake batter, add 1 tablespoon granulated sugar and red food coloring and stir until the color is evenly bright red.
- Pour the remaining plain cheesecake batter over the brownie base in the pan and spread it into an even layer without disturbing the brownie layer.
- Drop spoonfuls of the red cheesecake batter over the white cheesecake layer, spacing the dollops evenly across the surface.
- Use a thin knife or skewer to gently swirl the red batter into the white in an “S” or figure-eight motion, creating a marbled pattern without cutting into the brownie layer.
- Bake for 35 to 40 minutes, until the edges are set and the center is mostly set with a slight jiggle when the pan is gently shaken.
- Remove the pan from the oven and let the bars cool completely at room temperature on a wire rack.
- Once cooled, refrigerate the pan for at least 4 hours, or until thoroughly chilled, before lifting the bars out by the parchment and slicing into 12 squares.
Notes
- Make sure the cream cheese and eggs are at room temperature so the cheesecake layer mixes smoothly without lumps.
- Do not overmix the brownie batter after adding the dry ingredients; stopping as soon as it comes together keeps the base fudgy.
- Chill the bars fully before cutting for the cleanest slices and neat marbling.
- Use gel food coloring instead of liquid for a deeper red color if desired, using the same measured amount.
- Do not overmix the brownie batter after adding the dry ingredients; stopping as soon as it comes together keeps the base fudgy.
- Chill the bars fully before cutting for the cleanest slices and neat marbling.
- Use gel food coloring instead of liquid for a deeper red color if desired, using the same measured amount.