Description
This decadent Cheesecake with Red Velvet Cookie Dough combines a rich, creamy cheesecake filling with pockets of soft, flavorful red velvet cookie dough studded with mini chocolate chips. Set on a chocolate sandwich cookie crust, this layered dessert blends classic flavors and textures to create an irresistible treat perfect for special occasions or indulgent gatherings.
Ingredients
Scale
Red Velvet Cookie Dough
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 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
- 1/2 cup sour cream
Crust
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup melted butter
Instructions
- Prepare Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, combine crushed chocolate sandwich cookies with melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove and allow to cool completely.
- Make Red Velvet Cookie Dough: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy. Beat in the egg, red food coloring, and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing gently until combined. Fold in the mini chocolate chips. Take about half of this dough and roll it into small bite-sized balls; set aside for later layering.
- Prepare Cheesecake Filling: In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy with no lumps. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until the mixture is fully blended and silky.
- Assemble Cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Evenly scatter half of the red velvet cookie dough balls over this layer. Gently pour the remaining cheesecake filling on top, then add the remaining cookie dough balls, pressing them lightly into the top layer without submerging them completely.
- Bake Cheesecake: Bake the assembled cheesecake in the preheated oven for 55 to 65 minutes, or until the center is just set and slightly jiggles when you tap the pan. Once baked, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill and Serve: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight. Before serving, use a warm knife wiped clean between cuts to create neat slices.
Notes
- You can freeze any extra red velvet cookie dough for future baking or bake it separately as traditional cookies.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling for a smooth texture.
- For cleaner slices, warm your knife by dipping it in hot water and wiping it dry between cuts.
