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Red Velvet Cookie Dough Cheesecake

Red Velvet Cookie Dough Cheesecake

Indulge in a delightful Red Velvet Cookie Dough Cheesecake that combines the rich flavors of red velvet, tangy cheesecake, and sweet cookie dough for a truly unique dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Red velvet cake crumbs or crushed red velvet cookies Use commercially heat-treated flour for safety if making your own.
  • 1/2 cup Butter, melted Melt butter before adding to crumbs.
For the cheesecake filling
  • 3 packages Cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup Granulated sugar Adjust sweetness according to taste.
  • 1 cup Sour cream Adds a tangy flavor to the cheesecake.
  • 3 large Eggs Use pasteurized eggs if concerned about safety.
  • 2 teaspoons Vanilla extract Enhances the overall flavor.
For the cookie dough layer
  • 1 cup Brown sugar Lightly packed for better texture.
  • 1/2 cup Butter, softened Should be at room temperature.
  • 2 cups Heat-treated flour Ensure the flour is safe for raw consumption.
  • 1 teaspoon Vanilla extract For added flavor.
  • 1/2 cup Mini chocolate chips Optional but recommended for texture and taste.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Prepare the crust by combining red velvet crumbs with melted butter in a bowl. Press mixture into the bottom of a springform pan.
  3. Bake crust for 10 minutes, then set aside to cool.
Make the cheesecake filling
  1. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Add sour cream, eggs, and vanilla extract; mix until fully combined.
  3. Pour the cheesecake mixture over the cooled crust, spreading evenly.
Make the cookie dough layer
  1. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
  2. Add heat-treated flour and vanilla extract, mixing until combined. Fold in mini chocolate chips.
  3. Spoon dollops of cookie dough over the cheesecake filling. Use a knife to swirl slightly if desired.
Baking and cooling
  1. Bake the cheesecake for 60 minutes, or until the edges are set and the center is slightly wobbly.
  2. Turn off the oven and crack the oven door, letting the cheesecake cool inside for 1 hour.
  3. Remove from oven, refrigerate for at least 4 hours or overnight before slicing.

Notes

For best results, allow the cheesecake to chill completely before cutting. Use a sharp knife and clean between cuts for neat slices. Store any leftovers in the refrigerator at 40°F (4°C) or lower.