Description
This decadent Red Velvet Cookie Dough Cheesecake combines a vibrant red velvet cookie dough base with a creamy cheesecake filling, topped with edible cookie dough bites studded with mini chocolate chips. It’s a luscious dessert perfect for celebrations or any special occasion, offering a unique twist on traditional cheesecake with the indulgent flavors of cookie dough and red velvet.
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
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
- Prepare the Red Velvet Cookie Dough Base: In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then, add the egg, vanilla extract, and red food coloring and mix until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry ingredient mixture to the wet mixture, stirring until combined.
- Add Chocolate Chips and Bake Base: Stir in the mini chocolate chips gently. Press the red velvet cookie dough mixture evenly into the bottom of a prepared pan. Bake it for 10-12 minutes, or until the edges are set but center is slightly soft. Remove from oven and allow the base to cool completely.
- Prepare the Cheesecake Filling: Using a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth texture.
- Add Remaining Filling Ingredients: Stir in vanilla extract, sour cream, heavy cream, and flour until the filling is well combined and smooth.
- Assemble and Bake Cheesecake: Pour the cheesecake filling evenly over the cooled red velvet cookie dough base. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for 55-60 minutes, or until the center is just set but still slightly jiggly.
- Cool the Cheesecake: After baking, turn off the oven but leave the cheesecake inside for 1 hour to cool gradually. Then remove from oven and allow to cool to room temperature. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Prepare Cookie Dough Topping: In a bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth. Add milk and vanilla extract and mix well.
- Add Flour and Chocolate Chips to Topping: Gradually stir in the heat-treated all-purpose flour and salt until combined. Fold in mini chocolate chips.
- Form Cookie Dough Balls: Scoop the cookie dough by tablespoonfuls and gently shape into small balls or drops. Set aside at room temperature or refrigerate briefly to firm up.
- Assemble and Serve: Once the cheesecake is fully chilled, top it with the cookie dough balls as decoration. Slice the cheesecake and serve chilled for the best texture and flavor.
Notes
- Heat-treat the flour used in the cookie dough topping by baking it in a 350°F (175°C) oven for about 5 minutes to kill any bacteria before using it raw.
- Ensure the cream cheese and butter are softened for easier mixing and a smoother cheesecake texture.
- If you prefer less sweetness, reduce the sugar slightly in the cookie base or topping.
- Allow the cheesecake to chill overnight for best slicing and flavor development.
- You can use red gel food coloring for a more intense red color without affecting batter consistency.
