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
Scale
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
