Red Velvet Cheesecake Brownies Pressure Cooker Recipe
Introduction
These Red Velvet Cheesecake Brownies combine the rich, chocolatey flavor of red velvet with a creamy cheesecake swirl, creating a decadent treat you can make easily in a pressure cooker. Perfect for satisfying your sweet tooth with a moist, tender texture.
Ingredients
- 8 tablespoons unsalted butter, melted, plus more for greasing pan
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract (for brownie mix)
- 1 tablespoon red food coloring
- ⅛ teaspoon salt
- ½ teaspoon white vinegar
- 2 eggs
- ¾ cup all-purpose flour
- 8 oz. cream cheese, softened
- 3 tablespoons sugar (for cheesecake mixture)
- ½ teaspoon vanilla extract (for cheesecake mixture)
- 1 egg yolk
Instructions
- Step 1: Grease an 8×8-inch baking pan with melted butter and line it with parchment paper.
- Step 2: In a bowl, mix melted butter, sugar, cocoa powder, vanilla extract, red food coloring, salt, and vinegar until combined.
- Step 3: Add eggs one at a time, beating well after each addition. Fold in the flour just until combined. Reserve ¼ cup of the batter.
- Step 4: Pour the remaining batter into the prepared pan and spread evenly.
- Step 5: In a separate bowl, beat cream cheese until smooth. Add sugar, vanilla, and egg yolk, mixing until creamy.
- Step 6: Spoon the cheesecake mixture in dollops over the brownie batter, then spread gently.
- Step 7: Drop the reserved batter onto the cheesecake layer and swirl with a knife to create a marbled effect.
- Step 8: Place the pan inside the pressure cooker with about 1 inch of broth beneath. Seal and cook for 30 minutes on the pressure setting.
- Step 9: Use quick release to let the steam escape, then carefully open the cooker.
- Step 10: Let brownies cool completely before slicing and serving.
Tips & Variations
- Use full-fat cream cheese for the richest cheesecake flavor and smooth texture.
- For a nuttier crunch, sprinkle chopped pecans or walnuts on top before cooking.
- If you don’t have red food coloring, try using beet juice as a natural substitute.
- Make sure not to overmix the flour to keep your brownies tender and fudgy.
Storage
Store the brownies in an airtight container in the refrigerator for up to 5 days. Before serving, let them come to room temperature or warm gently in the microwave for about 10 seconds. They can also be frozen for up to 2 months; thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake these brownies in a regular oven instead of a pressure cooker?
Yes, you can bake the brownies in a preheated oven at 350°F (175°C) for about 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
What if I don’t have an 8×8-inch pan that fits in my pressure cooker?
If your pressure cooker is small, use a smaller pan and adjust cooking time slightly by checking doneness after 25 minutes. Alternatively, use a silicone pan or two smaller pans that fit inside your cooker.
Print
Red Velvet Cheesecake Brownies Pressure Cooker Recipe
- Total Time: 45 minutes
- Yield: 16 brownies 1x
Description
This Red Velvet Cheesecake Brownies recipe combines the rich, fudgy texture of classic brownies with a creamy swirl of cheesecake, perfectly baked using a pressure cooker. The vibrant red hue and velvety cocoa flavor create an irresistible dessert that’s both elegant and indulgent.
Ingredients
Main Ingredients
- 8 tablespoons unsalted butter, melted, plus more for greasing pan
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract (for brownie mix)
- 1 tablespoon red food coloring
- ⅛ teaspoon salt
- ½ teaspoon white vinegar
- 2 eggs
- ¾ cup all-purpose flour
Cheesecake Mixture
- 8 oz. cream cheese, softened
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 egg yolk
Instructions
- Prepare the Pan: Grease an 8×8-inch baking pan with melted butter and line it with parchment paper to prevent sticking and allow easy removal.
- Make Brownie Batter: In a mixing bowl, combine melted butter, sugar, unsweetened cocoa powder, vanilla extract, red food coloring, salt, and vinegar, mixing until well blended.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, gently fold in the all-purpose flour until just combined to preserve the batter’s texture. Reserve ¼ cup of this batter separately for swirling later.
- Assemble Base Layer: Pour the remaining brownie batter evenly into the prepared pan and spread it out smoothly with a spatula.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add sugar, vanilla extract, and egg yolk, mixing until the mixture is uniform and creamy.
- Add Cheesecake Layer: Drop the cheesecake mixture in dollops over the brownie batter layer. Gently spread it out but do not completely cover the brownie base.
- Create Marbled Effect: Spoon the reserved ¼ cup brownie batter over the cheesecake layer and use a knife to swirl the two mixtures together, creating a beautiful marbled pattern.
- Pressure Cook: Place the baking pan inside a pressure cooker with about 1 inch of broth or water beneath it to provide the steam. Seal the pressure cooker and set it to cook on high pressure for 30 minutes.
- Release and Cool: Use the quick release method to let steam escape safely. Carefully open the cooker, remove the pan, and allow the brownies to cool completely before slicing and serving.
Notes
- Make sure to soften the cream cheese completely for a smooth cheesecake layer.
- Use parchment paper for easy removal and to keep the edges neat.
- Allow brownies to cool fully for the best texture and easier slicing.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
- For longer storage, wrap tightly and freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Keywords: red velvet brownies, cheesecake brownies, pressure cooker dessert, instant pot brownies, chocolate swirl brownies
