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Red Velvet Cookie Dough Cheesecake

This delightful dessert combines the rich flavors of red velvet and cookie dough into a creamy cheesecake that will captivate your taste buds.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cookie Dough Base
  • 2 cups red velvet cookie dough (you can make from scratch or purchase ready-made)
For the Cheesecake Filling
  • 3 packages cream cheese (8 oz each), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream Can be substituted with Greek yogurt
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (optional) Fold into the mixture if desired
For Topping
  • Whipped cream For topping
  • Red velvet cake crumbs For garnish

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a baking pan, press the red velvet cookie dough evenly across the bottom. Bake for about 10-12 minutes until slightly set. Let it cool.
  3. In a mixing bowl, blend softened cream cheese and sugar until creamy and smooth.
  4. Add the vanilla extract and eggs one at a time, mixing well after each addition.
  5. Add the sour cream, flour, and salt, blending until fully combined. Optionally fold in chocolate chips.
  6. Pour the cheesecake filling over the cooled cookie dough base.
Baking
  1. Bake in the preheated oven for about 45-50 minutes until the edges are set with a slight jiggle in the center.
  2. Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Top with whipped cream and garnish with red velvet cake crumbs before serving.

Notes

Wrap tightly in plastic wrap and store in an airtight container for up to 5-7 days. This cheesecake also freezes well; slice and wrap each piece in plastic before freezing. Thaw in the fridge overnight before serving.