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Red Velvet Cookie Dough Cheesecake Recipe

★★★★★

4.7 from 57 reviews
  • Author: Ella
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings 1x

Description

This Red Velvet Cookie Dough Cheesecake is a decadent, festive dessert combining a rich red velvet crust, edible mini cookie dough balls, and a creamy cheesecake filling. Perfectly baked to tender perfection, this layered cheesecake offers a delightful mix of textures and flavors – from the fudgy crust to the sweet, luscious cheesecake and chocolate chip-studded dough, finished with optional chocolate drizzle or whipped cream for an eye-catching treat.

Ingredients

Scale

Red Velvet 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

  1. Heat-Treat Flour for Cookie Dough: Preheat your oven to 350°F (175°C). Spread the 3/4 cup of flour meant for the cookie dough evenly on a baking sheet and bake it for 5 minutes to eliminate any bacteria. Allow the flour to cool completely before using it to ensure food safety.
  2. Prepare Red Velvet Crust Dry Ingredients: Lower the oven temperature to 325°F (163°C). In a medium bowl, whisk together 1 1/4 cups all-purpose flour, cocoa powder, baking soda, and salt for the crust base.
  3. Make Red Velvet Crust Dough: In a large mixing bowl, beat together 1/2 cup softened unsalted butter and 3/4 cup packed brown sugar until the mixture turns creamy and light, about 2 to 3 minutes. Add 1 egg, 1 tablespoon milk, 2 teaspoons vanilla extract, and red food coloring. Mix thoroughly until combined.
  4. Form and Bake Crust: Gradually add the dry flour mixture into the wet ingredients, stirring until a thick, slightly sticky dough forms. Evenly press this dough into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, until the crust is just set. Allow it to cool while preparing the next components.
  5. Prepare Edible Cookie Dough: In a small bowl, cream 1/4 cup softened butter with 1/3 cup packed light brown sugar until fluffy. Stir in 1 tablespoon milk and 1/2 teaspoon vanilla extract. Add the cooled, heat-treated 3/4 cup flour and a pinch of salt, folding gently until combined. Fold in mini chocolate chips. Shape the dough into marble-sized balls and chill in the refrigerator.
  6. Make Cheesecake Filling: In a large bowl, beat 16 ounces softened cream cheese until smooth, about 2 minutes. Add 2/3 cup granulated sugar and beat for another minute. Add eggs one at a time, mixing well after each addition. Blend in 1/3 cup sour cream, 2 teaspoons vanilla extract, 1 tablespoon flour, and a pinch of salt until the batter is silky and free of lumps.
  7. Assemble Cheesecake Layers: Pour half the cheesecake batter over the cooled red velvet crust in the springform pan. Evenly distribute half of the chilled cookie dough balls on top. Pour the remaining cheesecake batter over this, then gently press in the rest of the cookie dough balls on top.
  8. Bake the Cheesecake: Place the springform pan on a baking sheet to catch any spills. Bake at 325°F (163°C) for 40-45 minutes, until the edges are set and the center jiggles slightly when nudged. If the top browns too quickly, tent it with foil to prevent over-browning.
  9. Cool and Chill: Let the cheesecake cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavors.
  10. Serve: Before removing the springform, run a thin knife around the edges to loosen the cheesecake. Garnish with extra cookie dough balls, mini chocolate chips, or drizzle with chocolate if desired. For clean slices, warm a knife and wipe it between cuts. Serve chilled and enjoy!

Notes

  • Heat-treating the flour is essential to ensure the edible cookie dough is safe to eat.
  • Use room temperature ingredients for best mixing and texture results.
  • Be careful not to overbake the cheesecake to keep it creamy inside.
  • Chilling the cheesecake overnight enhances flavor and firmness.
  • Gel food coloring provides more vibrant red color without affecting batter consistency.
  • Optional toppings allow customization and festive presentation.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cheesecake, Cookie Dough Cheesecake, Red Velvet Dessert, Edible Cookie Dough, Holiday Dessert, Cheesecake Recipe

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Find it online: https://delishwithella.com/red-velvet-cookie-dough-cheesecake-recipe/