Description
Indulge in the ultimate dessert experience with this Red Velvet Cookie Dough Cheesecake. Creamy red velvet cheesecake filling with chunks of safe-to-eat cookie dough, all atop a buttery cookie crust. Perfect for holidays or any special occasion!
Ingredients
Scale
For the Crust:
- 2 cups red velvet cookie crumbs (from about 20 cookies)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup mini chocolate chips
- 1/2 cup red velvet cookie dough (safe-to-eat, egg-free)
- Whipped cream for topping
- Extra cookie crumbs for garnish
Instructions
- Preheat the Oven: Preheat oven to 325°F.
- Prepare the Crust: Mix red velvet cookie crumbs with melted butter and press into a greased 9-inch springform pan. Bake for 8 minutes, then cool.
- Make the Filling: Beat cream cheese and sugar, add vanilla, eggs, sour cream, and heavy cream. Fold in chocolate chips and cookie dough.
- Bake the Cheesecake: Pour filling over crust and bake for 55–65 minutes. Cool in the oven, then refrigerate.
- Serve: Top with whipped cream and cookie crumbs before serving.
Notes
- Use edible cookie dough without eggs and heat-treated flour.
- For extra richness, drizzle with melted white chocolate.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35 g
- Sodium: 310 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
