Red Velvet Cheesecake with Cookie Dough

Prepare to embark on a dessert journey that transcends ordinary indulgence! This Red Velvet Cheesecake with Cookie Dough is a show-stopping, triple-layer masterpiece designed to dazzle and delight. It expertly marries the moist, classic tang of vibrant red velvet cake with a luscious, creamy cheesecake layer and a fun, textural surprise of edible chocolate chip cookie dough. Each element is perfectly balanced, culminating in a symphony of flavors and textures, all enveloped in a smooth, rich cream cheese frosting. It’s a labor of love, but every single bite is pure, unadulterated bliss – a dessert that promises to be the star of any celebration or a truly special treat for the ultimate sweet tooth.

Ingredients:

For the Red Velvet Cake Layers:

• 2 ½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar
• 1–2 tablespoons red food coloring (liquid or gel, adjust for desired shade)

For the Cheesecake Layer:

• 16 ounces (450 g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Edible Cookie Dough:

• 1 cup all-purpose flour (heat-treated – see note below)
• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 tablespoons milk (any kind)
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips📝 Note on Heat-Treating Flour: To ensure safety, raw flour should be heat-treated for edible cookie dough. Spread flour on a microwave-safe plate and microwave on high for 1 minute, stirring every 15 seconds, until it reaches 160°F (71°C). Alternatively, spread on a baking sheet and bake at 350°F (175°C) for 5 minutes. Cool completely before using.

For the Cream Cheese Frosting:

• 8 ounces (225 g) cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or cream (optional, for thinning)

Step-by-Step Instructions:

1. Prepare the Cheesecake Layer (Start First):
   • Preheat oven to 325°F (160°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
   • In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes.
   • Add the eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to overbeat, as too much air can cause cracks.
   • Stir in the vanilla extract.
   • Pour the cheesecake batter into the prepared 8-inch pan.
   • Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle.
   • Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 30 minutes. This helps prevent cracking.
   • Remove from oven and let cool completely on a wire rack. Once fully cooled, cover and freeze for at least 30 minutes (or up to a few hours). Freezing makes the cheesecake much easier to handle and stack.
2. Make the Red Velvet Cake Layers:
   • Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, tapping out excess flour. Line the bottoms with parchment paper.
   • In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
   • In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
   • Beat in the large eggs one at a time, mixing well after each addition.
   • In a separate small bowl, combine the buttermilk, vanilla extract, white vinegar, and red food coloring. Stir to combine.
   • With the mixer on low speed, alternately add the dry ingredients and the wet buttermilk mixture to the butter-sugar mixture, beginning and ending with the dry ingredients (e.g., 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix just until combined and no dry streaks remain. Do not overmix.
   • Divide the batter evenly between the two prepared 8-inch cake pans.
   • Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
   • Let the cake layers cool in the pans on a wire rack for 10-15 minutes, then invert them onto the wire rack to cool completely.
3. Prepare the Edible Cookie Dough:
   • Ensure your all-purpose flour has been heat-treated and is completely cooled.
   • In a medium bowl, using an electric mixer or by hand, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
   • Beat in the milk and vanilla extract until well combined.
   • Gradually add the heat-treated flour, mixing until just combined and a dough forms.
   • Stir in the mini chocolate chips until evenly distributed. Set aside.
4. Make the Cream Cheese Frosting:
   • In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium-high speed until completely smooth and creamy, with no lumps, about 3-4 minutes.
   • Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to medium-high until fluffy.
   • Beat in the vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until it reaches your desired consistency. Be careful not to overbeat, as it can become too thin.
5. Assemble the Cake:
   • Once all components are cooled and the cheesecake is firm from freezing, level the red velvet cake layers if necessary using a serrated knife.
   • Place one red velvet cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
   • Carefully un-mold the frozen cheesecake layer. Place it gently on top of the frosting.
   • Spread another layer of cream cheese frosting over the cheesecake.
   • Evenly spread the edible cookie dough over the cream cheese frosting layer on the cheesecake.
   • Place the second red velvet cake layer on top of the cookie dough.
   • Use the remaining cream cheese frosting to frost the top and sides of the entire cake smoothly.
   • Optional Decoration: You can press extra mini chocolate chips around the base, crumble a bit of leftover red velvet cake, or pipe decorative swirls of frosting on top.
6. Chill and Serve:
   • Refrigerate the assembled cake for at least 1-2 hours to allow the layers to set and firm up, especially the frosting and cookie dough.
   • When ready to serve, remove the cake from the refrigerator about 20-30 minutes before slicing to allow the frosting and cake to soften slightly.
   • Slice with a sharp, warm knife (wipe blade clean between slices for neat cuts). Enjoy!

Tips, Variations, and Storage:

• Pans: This recipe is designed for 8-inch round pans. Using 9-inch pans will result in thinner cake and cheesecake layers, requiring less baking time.
• Red Food Coloring: Gel food coloring provides a more vibrant red with less liquid than traditional liquid food coloring. Adjust to achieve your desired shade.
• Preventing Cracks in Cheesecake: Do not overbeat the cream cheese mixture once eggs are added. A water bath can also help prevent cracks, though freezing after baking often compensates for skipping it.
• Leveling Cakes: Ensure your cake layers are level for a stable and even-looking cake. A long serrated knife works best.
• Cooling is Key: Make sure all components (cake, cheesecake) are completely cool before assembling and frosting. Warm layers will melt the frosting.
• Mini Chocolate Chips: Using mini chocolate chips in the cookie dough ensures easier slicing and a more even distribution of chocolate.
• Storage: Store the Red Velvet Cheesecake with Cookie Dough in an airtight container in the refrigerator for up to 4-5 days. It’s best enjoyed chilled or at cool room temperature.

Pairings:

• Beverages: This rich dessert pairs beautifully with a glass of milk, a strong cup of coffee, an espresso, or a sweet dessert wine like a Late Harvest Zinfandel or Ruby Port for a truly luxurious experience.
• Dessert Toppings: While already rich, a drizzle of chocolate ganache or a scoop of vanilla bean ice cream could take this over the top for extreme indulgence.

Quick Info:

• Prep Time: 60 minutes
• Cook Time: 35-40 minutes (cheesecake) + 25-30 minutes (red velvet cake)
• Cooling/Chill Time: At least 3 hours (including cheesecake freeze time and assembled cake chill time)
• Total Time: Approximately 4 hours (active + passive)
• Servings: 12-16 slices
• Cuisine: American Dessert
• Effort Level: Advanced (due to multiple components and assembly)