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Red Velvet Cookie Dough Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 59 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Red Velvet Cookie Dough Cheesecake combines the rich, smooth texture of classic cheesecake with the luscious flavors of red velvet cookie dough both as a base and a topping. Featuring a soft red velvet cookie crust studded with mini chocolate chips, a creamy cheesecake filling, and dollops of sweet, safe-to-eat red velvet cookie dough on top, this dessert is both visually stunning and irresistibly delicious. Perfect for celebrations or a special treat, it bakes to perfection with a creamy center and a cookie crunch.

Ingredients

Scale

Red Velvet Cookie Dough Base

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 2 tablespoons all-purpose flour

Red Velvet Cookie Dough Topping

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (heat-treated)
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

Instructions

  1. Prepare the Red Velvet Cookie Dough Base: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and red food coloring, mixing until smooth.
  2. Combine Dry Ingredients for Base: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and stir until fully combined.
  3. Add Chocolate Chips: Fold in the mini chocolate chips evenly into the cookie dough mixture.
  4. Form Base and Bake: Press the cookie dough mixture evenly into the bottom of a prepared pan. Bake at 325°F (163°C) for 10-12 minutes or until just set. Allow the base to cool completely before adding the cheesecake filling.
  5. Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar while continuing to beat until well incorporated and fluffy.
  6. Add Eggs to Filling: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter.
  7. Combine Remaining Filling Ingredients: Stir in vanilla extract, sour cream, heavy cream, and flour. Mix until everything is well combined and homogenous.
  8. Assemble and Bake Cheesecake: Pour the prepared cheesecake filling over the cooled cookie dough crust, spreading evenly. Bake at 325°F (163°C) for 55-60 minutes or until the center is just set but slightly jiggly.
  9. Cool Cheesecake in Oven: Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly. Remove from oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
  10. Prepare Cookie Dough Topping: In a bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add milk and vanilla extract and mix until smooth.
  11. Mix Dry Ingredients for Topping: Gradually stir in the heat-treated flour and salt into the butter mixture. Fold in mini chocolate chips evenly.
  12. Form Cookie Dough Balls: Scoop cookie dough by tablespoonfuls and gently shape into small balls or drops. Set aside for topping.
  13. Serve: Once cheesecake is chilled, top with cookie dough balls as desired, slice, and serve chilled for a delicious, indulgent dessert experience.

Notes

  • Ensure the flour used in the cookie dough topping is heat-treated to make it safe for consumption without cooking.
  • Preheat the oven to 325°F (163°C) before baking the cookie base and cheesecake layers.
  • Do not overbake the cheesecake; it should still have a slight jiggle in the center when done to achieve a creamy texture.
  • Allow the cheesecake to cool gradually in the oven to prevent cracking.
  • Chill the cheesecake for at least 4 hours or overnight for best results.
  • The cookie dough topping is safe to eat raw because the flour is heat-treated and no raw eggs are used.

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Find it online: https://cozyfamilydinners.com/red-velvet-cookie-dough-cheesecake-recipe/