Recipe: Red Velvet Cookie Dough Cheesecake

This recipe makes one 9-inch (23 cm) cheesecake, serving 12-16 people.

Ingredients:

For the Cookie Crust:

• 24 Oreo cookies (about 250g), finely crushed
• 6 tbsp (85g) unsalted butter, melted

For the Edible Red Velvet Cookie Dough:

• 3/4 cup (95g) all-purpose flour, heat-treated (see note below)
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1 tsp vanilla extract
• 1-2 tsp red gel food coloring (to desired shade)
• 2 tbsp milk (dairy or non-dairy)
• 1/2 cup (85g) mini chocolate chips (white or semi-sweet)
  

For the Red Velvet Cheesecake Filling:

• 3 (8-ounce / 226g each) packages full-fat cream cheese, softened
• 1 cup (200g) granulated sugar
• 1/4 cup (25g) unsweetened cocoa powder
• 1/4 cup (60ml) sour cream, room temperature
• 1 tbsp (15ml) vanilla extract
• 1 tsp red gel food coloring
• 3 large eggs, room temperature

For the Cream Cheese Frosting (Optional, but highly recommended):

• 1/2 cup (113g) unsalted butter, softened
• 1 (8-ounce / 226g) package full-fat cream cheese, softened
• 3-4 cups (360-480g) powdered sugar, sifted (to taste)
• 1 tsp vanilla extract
• 1-2 tbsp milk or cream (if needed for consistency)
  
  

Important Note: How to Heat-Treat Flour (for edible cookie dough safety):

Raw flour can contain bacteria. To make it safe for raw consumption: Oven Method: Spread the flour thinly on a baking sheet. Bake at 300°F (150°C) for 5-7 minutes, or until it reaches 160°F (71°C) internally. Let it cool completely before using. Microwave Method: Microwave the flour in a microwave-safe bowl in 30-second increments, stirring after each, until it reaches 160°F (71°C). Let it cool completely.

Instructions:

1. Prepare the Cookie Crust:

1. Preheat oven to 350°F (175°C) if baking the crust (optional, but gives a crispier base).
2. In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass to help compact it.
4. Optional: Bake the crust for 8-10 minutes. This makes it sturdier and crispier. Let it cool completely. If not baking, refrigerate for at least 15 minutes to firm up.
   

2. Make the Edible Red Velvet Cookie Dough:

1. In a medium bowl, whisk together the heat-treated flour and cocoa powder. Set aside.
2. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (2-3 minutes).
3. Beat in the vanilla extract and red food coloring until well combined and the desired red color is achieved.
4. Gradually add the flour mixture, mixing on low speed until just combined.
5. Mix in the milk until the dough comes together.
6. Fold in the mini chocolate chips.
7. Cover and refrigerate the cookie dough for at least 30 minutes to firm up slightly.
   
   

3. Prepare the Red Velvet Cheesecake Filling:

1. Reduce oven temperature to 325°F (160°C).
2. In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Scrape down the sides of the bowl.
3. Add the cocoa powder, sour cream, vanilla extract, and red food coloring. Beat until well combined and the color is even.
4. Add the eggs one at a time, mixing on low speed only until just combined after each addition. Do not overmix, as this can lead to cracks in the cheesecake.
   

4. Assemble and Bake the Cheesecake:

1. Pour about half of the cheesecake batter over the cooled crust in the springform pan.
2. Break off small pieces (about 1-inch) of the chilled red velvet cookie dough and randomly drop them onto the cheesecake batter. Don’t worry about covering everything evenly; scattered pieces work well.
3. Gently pour the remaining cheesecake batter over the cookie dough pieces, spreading it evenly.
4. Bake for 50-70 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle when gently shaken.
5. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly. This helps prevent cracking.
6. Remove from the oven and let it cool completely on a wire rack at room temperature.
7. Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before unmolding.
   

5. Make the Cream Cheese Frosting (Optional):

1. In a large bowl, beat the softened butter and softened cream cheese until smooth and creamy.
2. Gradually add the sifted powdered sugar, beating until smooth and fluffy.
3. Mix in the vanilla extract. Add milk or cream, one tablespoon at a time, if a thinner consistency is desired.

6. Decorate and Serve:

1. Carefully remove the cheesecake from the springform pan.
2. Spread the cream cheese frosting evenly over the top of the chilled cheesecake.
3. If desired, crumble any remaining red velvet cookie dough or add a few extra mini chocolate chips or red velvet crumbs for garnish.
4. Slice with a sharp knife (clean it between slices for neat cuts) and serve.

Enjoy this incredibly decadent and satisfying Red Velvet Cookie Dough Cheesecake! It’s sure to be a hit.

Do you prefer a baked or no-bake cheesecake usually?