🍰 Red Velvet Cookie Dough Cheesecake: A Decadent Layered Delight 🎂
If you’re looking for a dessert that’s as stunning as it is delicious, this Red Velvet Cookie Dough Cheesecake is a showstopper! Featuring a chocolate cookie base, a rich cheesecake layer, a moist red velvet cake, and a creamy cookie dough topping, this dessert is perfect for celebrations or when you want to impress your guests.
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
1️⃣ Make the Cookie Base:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, combine crushed cookies and melted butter. Press the mixture evenly into the bottom of the pan.
- Bake for 8–10 minutes. Let it cool completely.
2️⃣ Prepare the Red Velvet Cake Layer:
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix buttermilk, oil, eggs, vanilla extract, vinegar, and food coloring 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 in the center comes out clean. Let cool completely.
3️⃣ Prepare the Cheesecake Layer:
- Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 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.
4️⃣ Prepare the Cookie Dough Topping:
- Beat butter, brown sugar, and granulated sugar until creamy and fluffy.
- Mix in vanilla extract. Gradually add flour and stir until fully combined. Fold in mini chocolate chips.
5️⃣ 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.
6️⃣ Decorate:
- Sprinkle 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.
✨ Tips for Success:
- Heat-treat the flour: Bake the flour for the cookie dough at 350°F (175°C) for 5 minutes to kill bacteria.
- Smooth cheesecake layer: Use room-temperature cream cheese and beat until smooth to avoid lumps.
- Chill for clean slices: Refrigerate the assembled cake for several hours or overnight to ensure firm layers for slicing.
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes! This cake can be made a day in advance. Refrigerate overnight for the best texture and flavor.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze this cake?
A: Absolutely! Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Common Mistakes and Solutions
- Mistake 1: Cookie dough too sticky.
Solution: Chill the cookie dough for 10-15 minutes before spreading it over the cake. - Mistake 2: Cracked cheesecake.
Solution: Use a water bath or place a pan of water in the oven to create steam, preventing cracks. - Mistake 3: Ganache too runny.
Solution: Let the ganache cool slightly before drizzling to ensure the perfect consistency.
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