Red Velvet Brownie Cheesecake

Okay, this is my first official blog and since I'm just coming off a pre-Thanksgiving dinner weekend, this was the uber dessert of the entire feast, not that that has absolutely anything to do with this blog, but well, I'm hoping to get better as I go along, or not.

I have an idea,  let me just give you the recipe,  and  we'll go from there:

Red Velvet Brownie Cheesecake

Ingredients

• Unsalted Butter – 8 tbsp (1 stick) – melted
• Sugar – 1 cup
• Vanilla Extract – 1 tsp
• Hershey's Unsweetened Cocoa Powder – 1/4 cup
• Pinch of salt
• Red Food Coloring – 1 tbsp
• Vinegar – 1/2 tsp
• Eggs – 2
• All Purpose Flour – 3/4 cup
• Cream Cheese Layer:
• Cream Cheese – 8 ounces (softened)
• Sugar – 1/4 cup
• Egg – 1
• Vanilla Extract – 1/8 tsp

Instructions

1. Preheat the oven to 350 degrees and grease(pam) an 8x8 baking pan.
2. Melt a stick of butter.
3. Once melted, add it to a mixing bowl.
4. Add sugar and vanilla extract. Blend until combined.
5. Add cocoa powder, pinch of salt, red food coloring, and vinegar.
6. Blend until well combined.
7. Add the blended eggs and combine until well incorporated.
8. Add the white flour.
9. Gently fold flour into batter.
10. Pour 3/4 of the batter into the prepared pan and reserve a 1/4 batter for later.
11. DIRECTIONS for Cream Cheese Layer:
12. In a separate bowl combine the cream cheese, 1 egg, sugar, and vanilla extract.
13. Blend until smooth and creamy.
14. Add the cream cheese layer over the brownie mixture.
15. Spread.
16. Add the remaining red velvet batter.
17. Swirl.
18. Into the oven for 30 minutes exactly – DO NOT OVERBAKE.
19. Cut into 16 squares. Refrigerate before serving

Additional notes

For the brownie portion, I beat the eggs in a bowl by hand before adding (blended). I did not refrigerate these, they went so fast there wasn't any time.

Believe it or not, I feel better already and a bit accomplished....I'm going to grab a bite to eat, and I'll be back with an idea or two.