Description
Indulge in this decadent Red Velvet Cookie Dough Cheesecake that combines a rich red velvet cookie dough base, creamy cheesecake filling, and luscious cookie dough topping with chocolate chips. Perfect for special occasions or any time you crave a luxurious dessert that’s both colorful and bursting with flavor.
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 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: 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: Beat the softened cream cheese and granulated sugar until smooth. 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 bowl, cream together the butter, granulated sugar, and brown sugar until creamy. 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 is thoroughly chilled, optionally place the cookie dough topping balls on top as decoration. Slice and serve chilled for the best texture and flavor.
Notes
- Heat-treat the flour used in the cookie dough topping to make it safe for raw consumption by baking it at 350°F for about 5 minutes or microwaving it until hot.
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecake; it should be slightly jiggly in the center when done.
- Chill the cheesecake overnight for best flavor and texture.
- The red food coloring is essential for the classic red velvet color but can be adjusted to your preference.
