Red Velvet Cookie Dough Cheesecake

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:

1. Make the Cookie Base:
o Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
o In a bowl, combine crushed cookies and melted butter. Press the mixture evenly into the bottom of the pan.
o Bake for 8–10 minutes. Let it cool completely.
2. Prepare the Red Velvet Cake Layer:
o In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
o In another bowl, mix together buttermilk, oil, eggs, vanilla, vinegar, and food coloring. Stir until smooth.
o Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
o Pour the batter into a greased 9-inch cake pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
o Let the cake cool completely.
3. Prepare the Cheesecake Layer:
o Beat the cream cheese and sugar until smooth.
o Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
o Pour the cheesecake mixture over the cooled cookie base in the springform pan.
o Bake at 325°F (160°C) for 35–40 minutes or until the center is set.
o Let it cool and refrigerate for at least 4 hours.
4. Prepare the Cookie Dough Topping:
o Beat the softened butter, brown sugar, and granulated sugar until creamy.
o Mix in vanilla extract.
o Gradually add the flour, mixing until fully combined.
o Fold in mini chocolate chips.
5. Assemble the Cake:
o Place the cooled red velvet cake layer on top of the cheesecake layer.
o Spread the cookie dough mixture evenly over the top.
o For the ganache, heat the heavy cream and pour it over the chocolate chips. Stir until smooth and drizzle over the cookie dough layer.
6. Decorate:
o Add red velvet crumbs and additional chocolate chips around the edges.
o Optionally, pipe decorative swirls with ganache or frosting.
o Refrigerate the assembled cake for at least 2 hours before slicing.
Enjoy this indulgent Red Velvet Cookie Dough Cheesecake!