Happy Valentine’s Day! I thought these would be perfect for Valentine’s. We have made them in single and double batches for big and small crowds. The cheesecake portion is really divine – I actually like it better the next day cold out of the refrigerator.
Red Velvet Cheesecake Bars
1 stick (8 Tb. or 1/2 cup) butter, melted
1 cup (7 oz.) sugar
2 tsp. vanilla
1/4 cup natural baking cocoa/unsweetened cocoa
1/8 tsp. salt
1 Tb. liquid red food coloring
3/4 tsp. white vinegar
3/4 cup all purpose flour
1 cup white chocolate chips (optional)
8 oz. cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 tsp. vanilla
Preheat oven to 350 degrees. Grease a 8x8" or 9x9" pan with baker's joy, cooking spray or parchment paper. Use a 9x13" pan to double the recipe.
In a great bit bowl: mix melted butter, sugar, vanilla, cocoa, salt, coloring, and vinegar.
Add flour. Fold in white chocolate chips (optional). Pour into the pan.
In a medium bowl: mix cream cheese, sugar, egg yolk and vanilla. Drop this mixture onto the red bar mixture in large spoonfuls. Swirl with a knife. Less is usually better here.
Bake the 8x8 or 9x9 pan for 28-30 minutes. Bake a 9x13" pan for 38-42 minutes. Cool, cut and eat!
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Recipe adapted from Sunny Anderson on Food Network