Red Velvet Cookie Dough Cheesecake
Ingredients
For the Cookie Base:
2 cups (200 g) crushed chocolate cookies (e.g., Oreos, without filling)
½ cup (115 g) unsalted butter, melted
For the Red Velvet Cake Layer:
1 ½ cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1 cup (240 ml) buttermilk
½ cup (120 ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp white vinegar
1–2 tsp red food coloring
For the Cheesecake Layer:
16 oz (450 g) cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs
1 tsp vanilla extract
For the Cookie Dough Topping:
½ cup (115 g) unsalted butter, softened
½ cup (100 g) brown sugar
¼ cup (50 g) granulated sugar
1 tsp vanilla extract
1 cup (125 g) all-purpose flour (heat-treated if necessary)
½ cup (90 g) mini chocolate chips
For the Ganache and Decorations:
1 cup (175 g) semi-sweet chocolate chips
½ cup (120 ml) heavy cream
Additional red velvet crumbs and chocolate chips for garnish
Instructions
- Make the Cookie Base:
Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
Combine crushed cookies and melted butter in a bowl. Press the mixture evenly into the bottom of the pan.
Bake for 8–10 minutes. Let it cool completely. - Prepare the Red Velvet Cake Layer:
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, combine buttermilk, oil, eggs, vanilla, vinegar, and food coloring. Mix until smooth.
Gradually add the wet ingredients to the dry, mixing until just combined.
Pour the batter into a greased 9-inch cake pan. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. - Prepare the Cheesecake Layer:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Pour the cheesecake mixture over the cooled cookie base in the springform pan.
Bake at 325°F (160°C) for 35–40 minutes or until the center is set. Let cool and refrigerate for at least 4 hours. - Prepare the Cookie Dough Topping:
Beat butter, brown sugar, and granulated sugar until creamy.
Mix in vanilla. Gradually add flour and stir until fully combined. Fold in mini chocolate chips. - Assemble the Cake:
Place the red velvet cake layer on top of the baked cheesecake layer.
Spread the cookie dough mixture evenly over the top.
Prepare the ganache by heating heavy cream and pouring it over chocolate chips. Stir until smooth.
Drizzle ganache over the cookie dough layer. - Decorate:
Add red velvet crumbs and additional chocolate chips around the edges.
Pipe decorative swirls with ganache or frosting, if desired.
Refrigerate the assembled cake for at least 2 hours before slicing.
Enjoy this indulgent Red Velvet Cookie Dough Cheesecake!