Description
Indulge in a decadent Red Velvet Cookie Dough Cheesecake that combines the rich flavors of red velvet with edible cookie dough chunks embedded in a creamy cheesecake. This delightful dessert features a red velvet cookie crust, layers of luscious cheesecake batter, and sweet, chocolate-studded cookie dough balls baked to perfection and chilled for a smooth, irresistible finish.
Ingredients
Scale
Red Velvet Cookie Crust
- 1 1/4 cups (160g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder (Dutch-process preferred)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1 large egg, room temperature
- 1 tablespoon milk (whole or 2%)
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (gel or liquid)
Edible Cookie Dough
- 3/4 cup (96g) all-purpose flour, heat-treated
- 1/4 cup (57g) unsalted butter, softened
- 1/3 cup (66g) light brown sugar, packed
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup (90g) mini chocolate chips
- Pinch of salt
Cheesecake Filling
- 16 ounces (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1/3 cup (80g) sour cream (full-fat)
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
Optional Toppings
- Extra mini chocolate chips
- Chocolate drizzle
- Whipped cream rosettes
- Festive sprinkles
Instructions
- Heat-Treat Flour: Preheat the oven to 350°F (175°C). Spread 3/4 cup of flour intended for the cookie dough on a baking sheet and bake for 5 minutes to heat-treat and ensure it’s safe for edible dough. Let it cool completely before using.
- Prepare Crust Dry Ingredients: Lower the oven temperature to 325°F (163°C). In a medium bowl, whisk together 1 1/4 cups flour, cocoa powder, baking soda, and salt to combine all the dry ingredients for the crust.
- Make Red Velvet Cookie Crust Dough: In a large bowl, beat the 1/2 cup softened butter and 3/4 cup brown sugar until creamy and light, approximately 2 to 3 minutes. Add the egg, milk, vanilla extract, and red food coloring, mixing until fully incorporated.
- Form and Bake Crust: Gradually add the dry ingredients into the wet ingredients, stirring until a thick, slightly sticky dough forms. Press this dough evenly into the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes until it is just set. Allow it to cool while preparing the other components.
- Make Edible Cookie Dough: In a small bowl, cream together the 1/4 cup softened butter and 1/3 cup light brown sugar until fluffy. Stir in milk and vanilla extract. Add the cooled heat-treated flour and a pinch of salt, mixing until combined. Fold in mini chocolate chips. Roll the dough into marble-sized balls and chill them in the refrigerator.
- Prepare Cheesecake Filling: In a large bowl, beat cream cheese until smooth and creamy, about 2 minutes. Add granulated sugar and beat for another minute. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, flour, and a pinch of salt until the mixture is silky and free of lumps.
- Assemble Cheesecake: Pour half of the cheesecake batter over the cooled red velvet crust. Evenly distribute half of the cookie dough balls over this layer. Pour the remaining cheesecake batter into the pan and gently press in the remaining cookie dough balls.
- Bake Cheesecake: Place the springform pan on a baking sheet and bake at 325°F (163°C) for 40 to 45 minutes, until the edges are set but the center still jiggles slightly. If the cheesecake browns too quickly, tent it loosely with foil to prevent over-browning.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.
- Serve: Run a thin knife around the edges to loosen the cheesecake from the pan before removing the springform ring. Garnish with extra cookie dough balls, mini chocolate chips, chocolate drizzle, or any desired toppings. Slice with a hot, clean knife and serve chilled for the best texture and flavor.
Notes
- Heat-treating the flour is essential to make the edible cookie dough safe by killing any harmful bacteria.
- Allow the crust to cool completely before adding the cheesecake filling to prevent cracking.
- Use room temperature eggs and cream cheese for a smoother cheesecake batter.
- Tent with foil during baking if the cheesecake starts browning too much on top.
- Chilling overnight improves texture and flavor, making slicing cleaner and easier.
- Customize with toppings like whipped cream, sprinkles, or chocolate drizzle for presentation.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cheesecake, Edible Cookie Dough, Dessert, Cheesecake with Cookie Dough, Holiday Dessert, Red Velvet Cookies
