🍰 Red Velvet Cookie Dough Cheesecake 🍰
Ingredients:
For the Crust:
2 cups Oreo crumbs
1/4 cup unsalted butter, melted
For the Cheesecake:
24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
2 tablespoons cocoa powder
1 teaspoon red food coloring
1/2 cup crushed Oreos
For the Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
For the Drip:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
For Decoration:
Whipped cream
Mini chocolate chip cookies
Red velvet cake crumbs
Sprinkles
Instructions:
Preheat Oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a bowl, mix Oreo crumbs with melted butter.
Press the mixture into the bottom of the prepared pan.
Bake for 10 minutes, then set aside to cool.
Make the Cheesecake:
In a large bowl, beat the softened cream cheese until smooth.
Add granulated sugar and mix well.
Beat in sour cream and vanilla extract.
Add eggs one at a time, beating well after each addition.
Mix in cocoa powder and red food coloring until fully blended.
Gently fold in the crushed Oreos.
Prepare the Cookie Dough:
In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in milk and vanilla extract.
Gradually add flour and salt, mixing until combined.
Fold in mini chocolate chips.
Assemble and Bake:
Drop spoonfuls of cookie dough over the cheesecake batter in the pan.
Bake for 60-70 minutes, or until the center is set and the edges are lightly browned.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Chill the Cheesecake:
Refrigerate the cheesecake for at least 4 hours, or overnight, before removing from the pan.
Prepare the Drip:
In a microwave-safe bowl, heat semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
Drizzle the chocolate ganache over the edges of the cheesecake, letting it drip down the sides.
Decorate:
Garnish the top with whipped cream, mini chocolate chip cookies, red velvet cake crumbs, and sprinkles.
Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approx. 5 hours | Servings: 12 slices