Cheesecake with Red Velvet Cookie Dough

Description:

This Cheesecake with Red Velvet Cookie Dough is the ultimate indulgence! It combines the creamy richness of cheesecake with the bold flavor and texture of red velvet cookie dough. Each bite is a perfect harmony of smooth, tangy cheesecake and sweet, decadent cookie dough.

Origin:

This dessert marries two beloved classics—cheesecake and red velvet cookies—for a creative and visually stunning treat. Ideal for special occasions or whenever you want to wow your guests.

Ingredients:

For the Red Velvet Cookie Dough:

• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon red food coloring
• 1/2 cup mini white chocolate chips

For the Cheesecake Filling:

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For Garnish (Optional):

• Whipped cream
• Crumbled red velvet cookie dough
• Drizzle of melted white chocolate

Instructions:

Make the Red Velvet Cookie Dough:

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, vanilla extract, and red food coloring until combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
4. Set aside 1/3 of the cookie dough to crumble on top later. Press the remaining dough into a greased 9-inch springform pan to form the crust.

Make the Cheesecake Filling:

5. Preheat your oven to 350°F (175°C).
6. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
7. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
8. Pour the cheesecake filling over the red velvet cookie dough crust.

Bake the Cheesecake:

9. Place the springform pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan (water bath method).
10. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 1 hour.
11. Refrigerate for at least 4 hours or overnight to set.

Garnish and Serve:

12. Crumble the reserved red velvet cookie dough over the top of the cheesecake.
13. Drizzle with melted white chocolate and serve with a dollop of whipped cream if desired.

Tips for Success:

• Use gel food coloring for a vibrant red color without altering the dough consistency.
• Ensure all cheesecake filling ingredients are at room temperature for a smooth texture.
• Press the cookie dough crust evenly to avoid uneven baking.

Recommendations:

• Pair this cheesecake with a glass of cold milk or hot coffee for the perfect complement.
• Store leftovers in the refrigerator for up to 5 days.

Nutrition (per slice, approximate for 12 servings):

• Calories: ~450
• Protein: 6g
• Fat: 28g
• Carbohydrates: 45g
• Sugar: 30g
• Sodium: 240mg

Delight in the luxurious combination of cheesecake and red velvet cookie dough—a dessert as stunning as it is delicious! ❤️