Description
A stunning dessert that combines creamy cheesecake with a rich red velvet crust and delicious edible cookie dough bits, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder (Dutch-process preferred)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1 large egg, room temperature
- 1 tablespoon milk (whole or 2%)
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (gel or liquid)
- 3/4 cup (96g) all-purpose flour (heat-treated)
- 1/4 cup (57g) unsalted butter, softened
- 1/3 cup (66g) light brown sugar, packed
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup (90g) mini chocolate chips
- Pinch of salt
- 16 ounces (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1/3 cup (80g) sour cream (full-fat)
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
- Extra mini chocolate chips (optional)
- Chocolate drizzle (optional)
- Whipped cream rosettes (optional)
- Festive sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Spread 3/4 cup of flour for the cookie dough on a baking sheet and heat-treat it in the oven for 5 minutes. Allow it to cool completely.
- Lower the oven temperature to 325°F (163°C). In a medium bowl, whisk together 1 1/4 cups of flour, cocoa powder, baking soda, and salt for the crust.
- Cream together 1/2 cup of softened butter and 3/4 cup of brown sugar in a large bowl until the mixture is light and fluffy, about 2-3 minutes. Add in 1 egg, 1 tablespoon of milk, 2 teaspoons of vanilla, and 1 tablespoon of red food coloring, mixing until well combined.
- Gradually add the dry ingredients to create a thick, slightly sticky dough. Press it evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, until just set, and let it cool.
- For the edible cookie dough, cream together 1/4 cup of softened butter and 1/3 cup of brown sugar in a small bowl until fluffy. Mix in 1 tablespoon of milk and 1/2 teaspoon of vanilla, followed by the cooled, heat-treated flour and a pinch of salt. Gently fold in the mini chocolate chips and roll the mixture into marble-sized balls. Chill in the refrigerator.
- To make the cheesecake filling, beat the cream cheese in a large bowl until smooth, about 2 minutes. Add the granulated sugar and continue mixing for another minute. Incorporate the eggs one at a time, blending well after each addition. Mix in the sour cream, vanilla, flour, and a pinch of salt until smooth.
- Assemble the cheesecake by pouring half of the cheesecake batter over the cooled crust. Dot with half of the cookie dough balls before adding the remaining batter on top, gently pressing in the rest of the cookie dough balls.
- Bake for 40-45 minutes at 325°F (163°C) until edges are set and the center jiggles slightly. If it’s browning too quickly, tent it with foil.
- Cool completely to room temperature, then refrigerate for at least 4 hours (preferably overnight) to set.
- When ready to serve, run a thin knife around the edge before removing the springform. Garnish with extra cookie dough balls, chocolate chips, or a drizzle of chocolate. Slice with a hot, clean knife and serve chilled.
Notes
For a lighter texture, substitute sour cream with Greek yogurt. Use dairy-free cream cheese for lactose sensitivities.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg