Description
This indulgent Red Velvet Cookie Dough Cheesecake combines a rich red velvet cookie dough base with a creamy cheesecake filling and a luscious red velvet cookie dough topping embedded with mini chocolate chips. Perfect for special occasions or dessert lovers, this dessert offers a delightful blend of textures and flavors with a festive touch.
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
- Prepare the Red Velvet Cookie Dough Base: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and red food coloring, and mix until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until combined. Stir in the mini chocolate chips. Press the cookie dough evenly into the bottom of a prepared pan and bake at 350°F (175°C) for 10-12 minutes or until just set. Allow to cool completely.
- Prepare the Cheesecake Filling: Beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract, sour cream, heavy cream, and flour and mix until well combined. Pour this filling evenly over the cooled cookie dough base.
- Bake the Cheesecake: Bake in a preheated oven at 325°F (163°C) for 55-60 minutes until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. After cooling in the oven, remove the cheesecake from the oven, let it reach room temperature, then refrigerate for at least 4 hours or overnight to set well.
- Prepare the Cookie Dough Topping: In a bowl, cream the softened butter, granulated sugar, and brown sugar. Add the milk and vanilla extract and mix until smooth. Gradually stir in the heat-treated flour and salt, then fold in the mini chocolate chips. Scoop the cookie dough by tablespoonfuls and gently form into small balls or drops. Set aside to top the cheesecake before serving.
Notes
- Heat-treat the flour for the cookie dough topping by baking it at 350°F (175°C) for 5-7 minutes to ensure it is safe to eat raw.
- Allow the cheesecake to chill completely before adding the cookie dough topping to prevent melting.
- You can prepare this dessert a day in advance to allow flavors to meld and texture to set perfectly.
- Use full-fat cream cheese and cream for the best rich texture.
- Red food coloring can be adjusted in quantity to achieve your desired shade of red velvet color.
