*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
wonderful and very pretty!! These will take care of your cheesecake and red velvet cravings. Taste best the next day. TIPS: Dont use reduced fat or fat free cream cheese. After you have made the swirls and before you put in oven VERY gently tap the pan on the counter to remove some bubbles that may have formed when swirling. Remember oven baking times will vary! The batch I just did today took close to 40 minutes at 345 degrees.
I expected the cream cheese mixture to be thick because of the cook's note but it was thinner than the batter so I just poured it over the cake batter in the pan. The 1/4 cup of batter was what I had to drop by dollops onto the cream cheese mixture and not drizzle because it was too thick. I baked for it 45 minutes and not 30 - 35 minutes as the recipe states. The edges were getting very brown but the inside was not quite cooked. It tastes okay but not something I would make again. Very disappointing.
When I saw this recipe that combines my teenage son's three favorite deserts red velvet cheesecake and brownies together I knew it would be a hit! My whole family enjoyed this. I decided to bake it in muffin tins but otherwise followed the recipe exactly. Thank you for sharing your recipe miss_whisk I will be making this again!:)
How anyone could give this recipe less then 5 stars is a shock to me. I made this recipe for the people I work with and they went over so well I can't wait to make them again. Yes the cream cheese part comes out thin but I found it simple to pour this on top of the red velvet mixture. They were delicious!
Oh totally delicious. When I made it I used a full vanilla bean instead of vanilla extract. I mixed the seeds with the cream cheese and ground the vanilla bean skin with the sugar. Came out incredibly well. The brownie mixture got thick after I mixed in the flour so I shall set aside a bit before adding the flour for the topping. Will let you guys know how that goes. Cheers for the recipe.
Rating: 4 stars
I followed the recipe exactly except I didn't have food colouring. My husband said they were good. I think doubling the recipe would be good to make them thicker. I am going to try it next time