Description
This indulgent Red Velvet Cookie Dough Cheesecake is a decadent dessert that combines two favorites: rich and creamy cheesecake with the sweet, chewy goodness of edible cookie dough, all on a soft red velvet base. Perfect for special occasions, this dessert is as stunning as it is delicious!
Ingredients
Scale
For the 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
For the 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
For the 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 to ensure it’s safe to eat)
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Prepare the Red Velvet Cookie Dough Base:
- Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper, greasing the sides.
- 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.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Stir in the mini chocolate chips.
- Press the cookie dough mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes, or until just set. Allow the base to cool completely while you prepare the cheesecake filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream, heavy cream, and flour until well combined.
- Pour the cheesecake filling over the cooled cookie dough base and spread it out evenly.
- Bake in the preheated oven at 325°F (163°C) for 55-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Afterward, remove it from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Cookie Dough Topping:
- In a medium bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Add the milk and vanilla extract and mix until smooth.
- Gradually stir in the heat-treated flour and salt. Stir in the mini chocolate chips.
- Scoop the cookie dough by tablespoonfuls and gently form into small balls or drops. Set aside.
- Assemble and Serve:
- Once the cheesecake has chilled and set, top it with the prepared cookie dough pieces. You can either drop the cookie dough on top randomly or arrange them in a decorative pattern.
- Slice and serve chilled.
Notes
- Ensure the cookie dough is edible by using heat-treated flour. To heat-treat flour, spread it on a baking sheet and bake it at 350°F (175°C) for 5 minutes.
- This cheesecake can be topped with whipped cream for extra indulgence.
- You can adjust the red food coloring to make the base as vibrant as you’d like.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 410kcal
- Sugar: 32g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg