Thursday, January 19, 2012

Red Velvet Cheesecake Bites | Colorado Portrait Photographer

I came across this oh so yummy recipe and I just had to share it with you guys!! I think Im going to make these for the hubby on Valentines :)


Red Velvet Cheesecake Bites
Adapted from And All the Trimmings, originally from Sunny Anderson
Makes 50 mini servings
Red velvet layer
  • 2 sticks unsalted butter, melted
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 tablespoon (or more) red food coloring
  • 2 teaspoons vinegar
  • 4 eggs
  • 1 1/2 cup all-purpose flour
Cheesecake layer
  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
Preheat the oven to 350˚F. Grease and flour an 10×15-inch jelly roll pan, and set aside. Add melted butter to a large bowl then add the following ingredients, in this order, stirring after each addition: sugar, vanilla, cocoa powder, salt, food coloring and vinegar. Whisk the eggs in a small bowl and then stir into the cocoa mixture. Fold in the flour just until combined. (Don’t overmix!) Set aside at least 1/2 cup of the batter for the top; pour the rest of the batter in the baking pan, spreading evenly across the bottom.
For the cheesecake layer, beat the cream cheese, sugar, eggs, and vanilla in a medium bowl until smooth. Carefully spread the cream cheese mixture on top of the brownie batter in the pan, then plop spoonfuls of the remaining brownie batter over the cream cheese. Drag the tip of a knife through the red velvet and the cream cheese to create swirls. Bake for 30 minutes or just until the center of the cheesecake part is set. Let cool completely on a wire rack before cutting.  Use mini cookie cutters to create the bites.

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