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Brownies Red Velvet Cheesecake Recipe

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This recipe for Brownies Red Velvet Cheesecake, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



non-stick cooking spray
1 package fudge brownie mix - family size
Additional ingredients to prepare brownie mix per package directions
3 teaspoon red food color, divided
2 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle BrandŽ Sweetened Condensed Milk
2 eggs
2 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder

HEAT oven to 350°F.
Coat 13 x 9-inch baking pan with no-stick cooking spray.
Prepare brownie batter according to package directions using oil, water and eggs.
Stir in 2 teaspoons food color until blended.
Spread evenly in prepared pan.
Bake 30 minutes.
REDUCE oven temperature to 300°F.
Beat cream cheese in large bowl with electric mixer on medium speed until fluffy.
Blend in sweetened condensed milk, eggs and vanilla until smooth.
Place 1/3 cup cream cheese mixture in small bowl.
Pour remaining cream cheese mixture over warm brownie layer, tilting pan to spread evenly.
Mix cocoa powder and remaining 1 teaspoon food color into 1/3 cup reserved cream cheese mixture in bowl, blending until smooth. Drop small spoonfuls red cheesecake mixture over plain cheesecake mixture.
Swirl cheesecake mixtures gently with tip of knife.
BAKE 15 to 18 minutes or until almost set. Cool completely in pan on wire rack.
Chill until ready to serve




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