Red Velvet Cookie Dough Cheesecake: A Delightful Dessert
If you’re in the mood for something rich, creamy, and a little indulgent, look no further than this Red Velvet Cookie Dough Cheesecake. This dessert combines the classic flavors of red velvet with the playful joy of cookie dough, creating a treat that’s perfect for any occasion.
Why make this recipe?
This Red Velvet Cookie Dough Cheesecake is a showstopper! The vibrant red color makes it an eye-catching centerpiece for any gathering and its delicious layers of flavor will have everyone coming back for more. Plus, it’s a fantastic way to enjoy two beloved desserts in one!
How to prepare Red Velvet Cookie Dough Cheesecake
Ingredients:
- 🍫 2 cups crushed chocolate cookies (e.g., Oreos, without filling)
- 🧈 1/2 cup unsalted butter, melted
- 🍞 1 1/2 cups all-purpose flour
- 🍬 1 cup granulated sugar
- 🍫 2 tbsp unsweetened cocoa powder
- 🥄 1 tsp baking soda
- 🥛 1 cup buttermilk
- 🛢️ 1/2 cup vegetable oil
- 🥚 2 large eggs
- 🌿 1 tsp vanilla extract
Instructions:
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Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, mix the crushed chocolate cookies and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
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Make the cheesecake batter: In a large mixing bowl, combine the flour, sugar, cocoa powder, and baking soda. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
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Bake the cheesecake: Pour half of the cheesecake batter over the cooled crust. Freeze for about 30 minutes. Spread cookie dough on top (see variations for cookie dough options), then pour the remaining batter on top. Bake for about 50-60 minutes or until the center is set. The top may crack slightly; no worries!
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Cool and chill: Once baked, let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
How to serve Red Velvet Cookie Dough Cheesecake
Slice the cheesecake into wedges and serve it chilled. You can top it with whipped cream, chocolate sauce, or fresh berries for an extra treat. 🍓🍫
How to store Red Velvet Cookie Dough Cheesecake
Keep leftover cheesecake covered in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; just wrap it tightly and store it in an airtight container. 🍰❄️
Tips for preparing Red Velvet Cookie Dough Cheesecake
- Make sure to let the cheesecake cool completely before slicing for the perfect clean cut.
- For an extra pop of color, you can add food coloring to your batter to enhance the red velvet look.
- If you don’t have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
Variations
- Cookie Dough Options: You can use store-bought cookie dough or make your own. For a fun twist, try flavored cookie dough like chocolate chip or peanut butter.
- Gluten-Free: Substitute regular flour with gluten-free flour for a gluten-free version of this cheesecake.
FAQs
Q: Can I use regular cookies instead of chocolate cookies for the crust?
A: Yes! You can experiment with different cookies like graham crackers or vanilla cookies, but the flavor will differ.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake is perfect for making a day in advance, allowing the flavors to set and develop even more.
Q: What can I do if my cheesecake cracks during baking?
A: A little crack is normal! You can cover it with whipped cream or chocolate sauce when serving, or you can simply embrace the rustic look.
Enjoy your baking adventure with this delicious Red Velvet Cookie Dough Cheesecake! 🍰❤️