Red Velvet Cookie Dough Cheesecake
Highlighted under: Baking & Desserts
Experience the ultimate dessert fusion with this Red Velvet Cookie Dough Cheesecake. Combining creamy cheesecake with layers of rich red velvet cake and delightful cookie dough, this dessert brings a luxurious twist to traditional favorites. Perfectly rich and visually stunning, it’s an irresistible addition to any celebration or cozy gathering.
This Red Velvet Cookie Dough Cheesecake is a delightful combination of flavors that will have your guests coming back for seconds. The visual appeal of its vibrant red color layered with creamy white cheesecake makes it a stunning centerpiece for any table.
The History of Red Velvet Cake
Red velvet cake has a rich and intriguing history that dates back to the early 20th century. Its vibrant hue and unique flavor have made it a favorite in American cuisine. Originally, it was linked to the culinary techniques used in baking cakes with cocoa powder, which gave the cake its reddish tint when combined with acidic ingredients like buttermilk and vinegar. This cake became widely popular in the 1920s, especially in the southern United States, where it was often served on special occasions.
The dessert gained nationwide fame thanks to its inclusion in the 1989 film 'Steel Magnolias.' It became synonymous with celebrations, weddings, and festive gatherings. Today, the classic red velvet cake has inspired countless variations, including this delightful hybrid of cheesecake and cookie dough, merging different textures and flavors while paying homage to the original recipe's charm.
Why Cookie Dough Makes Everything Better
Cookie dough is a beloved treat that evokes feelings of nostalgia and comfort. With its sweet, buttery flavor and delightful texture, it’s no wonder that cookie dough has taken the dessert world by storm. Incorporating cookie dough into desserts adds a chewy, satisfying layer that perfectly complements rich flavors like cheesecake and cake. The contrast between soft cheesecake and the slightly raw feel of cookie dough creates an addictive balance that keeps you coming back for more.
In this recipe, the cookie dough layer not only enhances the overall taste but also adds an exciting visual element. The chunks of chocolate chips in the cookie dough lend a delightful contrast against the smooth cream cheese and the vibrant red velvet. Whether enjoyed at a party or as a personal indulgence, the cookie dough layer is a delightful twist that elevates the entire dessert experience.
Presentation Tips for Stunning Cheesecake
When it comes to serving your Red Velvet Cookie Dough Cheesecake, presentation is key. A beautifully presented dessert can elevate any gathering. Consider serving the cheesecake on a decorative cake stand to make it the centerpiece of your table. Top it with fresh berries, whipped cream, or a drizzle of chocolate sauce to add color and sophistication. These garnishes not only enhance the visual appeal but also add extra layers of flavor.
Don’t forget to slice the cheesecake with a warm knife for clean edges and an Instagram-worthy presentation. Serve each slice with a small scoop of vanilla ice cream or a dollop of whipped cream, allowing guests to customize their dessert experience. With these simple yet effective presentation tips, your cheesecake will impress friends and family, making every celebration a memorable one.
Ingredients
For the Red Velvet Cake Layer
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cookie Dough Layer
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
Steps
Prepare the Red Velvet Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mix the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.
- Combine the wet and dry mixtures and pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
Make the Cookie Dough Layer
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until just combined. Fold in the chocolate chips.
- Refrigerate the cookie dough for at least 30 minutes.
Prepare the Cheesecake Layer
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the vanilla and mix well, then add the eggs one at a time, mixing until smooth.
- Stir in the sour cream until well combined.
Assemble the Cheesecake
- Once the red velvet cake has cooled, crumble it into the bottom of a springform pan.
- Spread the cream cheese mixture over the cake layer.
- Spoon dollops of cookie dough over the cheesecake layer, gently pressing them into the cheesecake.
- Bake at 325°F (163°C) for 50 minutes. Let it cool and chill in the refrigerator for at least 4 hours before serving.
Enjoy Your Dessert!
Storing Leftovers
If you happen to have any leftovers of this decadent Red Velvet Cookie Dough Cheesecake, proper storage is essential to maintain its freshness. To store, cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to five days. Enjoy it cold or let it sit at room temperature for a short while before serving to enhance the flavor profile.
For longer storage, you can freeze the cheesecake. Slice it into portions and wrap each slice in plastic wrap before placing them in an airtight container or freezer bag. The cheesecake can be frozen for up to three months. When you're ready to indulge again, thaw it in the refrigerator overnight for the best results.
Customizing Your Cheesecake
One of the great things about this Red Velvet Cookie Dough Cheesecake is its versatility. Feel free to customize the layers according to your personal preferences or dietary needs. For a lighter version, consider using low-fat cream cheese and Greek yogurt in place of sour cream. You can also swap out the regular cookie dough for edible cookie dough made without eggs for a safer treat that's just as delicious.
Alternatively, try adding different flavor extracts or mix-ins into the cookie dough layer. Chopped nuts, different types of chocolate chips, or even a splash of espresso can create unique flavor variations. Experimenting with ingredients not only personalizes the dessert but also allows you to impress your guests with new twists on a beloved classic.
Questions About Recipes
→ Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day ahead. Just cover it well and store it in the refrigerator.
→ What can I substitute for buttermilk?
You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar.
Red Velvet Cookie Dough Cheesecake
Experience the ultimate dessert fusion with this Red Velvet Cookie Dough Cheesecake. Combining creamy cheesecake with layers of rich red velvet cake and delightful cookie dough, this dessert brings a luxurious twist to traditional favorites. Perfectly rich and visually stunning, it’s an irresistible addition to any celebration or cozy gathering.
Created by: Emma Johnson
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Red Velvet Cake Layer
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cookie Dough Layer
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
How-To Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mix the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.
- Combine the wet and dry mixtures and pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until just combined. Fold in the chocolate chips.
- Refrigerate the cookie dough for at least 30 minutes.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the vanilla and mix well, then add the eggs one at a time, mixing until smooth.
- Stir in the sour cream until well combined.
- Once the red velvet cake has cooled, crumble it into the bottom of a springform pan.
- Spread the cream cheese mixture over the cake layer.
- Spoon dollops of cookie dough over the cheesecake layer, gently pressing them into the cheesecake.
- Bake at 325°F (163°C) for 50 minutes. Let it cool and chill in the refrigerator for at least 4 hours before serving.
Nutritional Breakdown (Per Serving)
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 95mg
- Sodium: 250mg
- Total Carbohydrate: 60g
- Dietary Fiber: 2g
- Sugars: 40g
- Protein: 6g