Ingredients

1 1/4 cups (160g) all-purpose flour

2 tablespoons unsweetened cocoa powder (Dutch-process preferred)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113g) unsalted butter, softened

3/4 cup (150g) brown sugar, packed

1 large egg, room temperature

1 tablespoon milk (whole or 2%)

2 teaspoons vanilla extract

1 tablespoon red food coloring (gel or liquid)

3/4 cup (96g) all-purpose flour (for cookie dough, heat-treated)

1/4 cup (57g) unsalted butter, softened (for cookie dough)

1/3 cup (66g) light brown sugar, packed (for cookie dough)

1 tablespoon milk (for cookie dough)

1/2 teaspoon vanilla extract (for cookie dough)

1/2 cup (90g) mini chocolate chips (for cookie dough)

Pinch of salt (for cookie dough)

16 ounces (450g) cream cheese, softened

2/3 cup (135g) granulated sugar

2 large eggs, room temperature

1/3 cup (80g) sour cream (full-fat)

2 teaspoons vanilla extract (for cheesecake filling)

1 tablespoon all-purpose flour (for cheesecake filling)

Pinch of salt (for cheesecake filling)

Optional toppings: extra mini chocolate chips, chocolate drizzle, whipped cream rosettes, festive sprinkles

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spread the 3/4 cup flour for the cookie dough on a baking sheet and bake for 5 minutes to heat-treat it. Let cool completely.

Step 2: Lower the oven temperature to 325°F (163°C). In a medium bowl, whisk together 1 1/4 cups flour, cocoa powder, baking soda, and salt for the crust.

Step 3: In a large bowl, beat 1/2 cup butter and 3/4 cup brown sugar until creamy and light, about 2-3 minutes. Add 1 egg, 1 tablespoon milk, 2 teaspoons vanilla, and red food coloring. Mix until combined.

Step 4: Gradually stir in the dry ingredients to form a thick, slightly sticky dough. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until just set. Cool while preparing the rest.

Step 5: For the edible cookie dough, in a small bowl, cream 1/4 cup butter and 1/3 cup brown sugar until fluffy. Stir in 1 tablespoon milk and 1/2 teaspoon vanilla. Add the cooled, heat-treated flour and a pinch of salt. Fold in mini chocolate chips. Roll into marble-sized balls and chill.

Step 6: For the cheesecake filling, in a large bowl, beat cream cheese until smooth, about 2 minutes. Add granulated sugar and beat another minute. Add eggs one at a time, mixing well after each. Blend in sour cream, vanilla, flour, and a pinch of salt until silky and lump-free.

Step 7: Pour half the cheesecake batter over the cooled crust. Dot half the cookie dough balls evenly on top. Add remaining batter, then gently press in the rest of the cookie dough balls.

Step 8: Place the pan on a baking sheet and bake at 325°F (163°C) for 40-45 minutes, until edges are set and the center jiggles slightly. Tent with foil if browning too quickly.

Step 9: Cool completely at room temperature, then refrigerate at least 4 hours, preferably overnight, to set.

Step 10: Run a thin knife around the edge before removing the springform. Garnish with extra cookie dough balls, chocolate chips, or chocolate drizzle. Slice with a hot, clean knife and serve cold.

Tips & Variations

Heat-treating the flour ensures the cookie dough is safe to eat without baking.

Use gel food coloring for a more vibrant red without adding extra liquid.

Try substituting mini white chocolate chips for a different flavor twist.

Chilling the cookie dough balls before adding them to the cheesecake helps maintain their shape during baking.

FAQs

Is the cookie dough safe to eat raw in this recipe?

Yes, the flour is heat-treated by baking it before use, which eliminates harmful bacteria, making the cookie dough safe to eat raw.

Can I use regular food coloring instead of gel?

Regular liquid food coloring can be used, but gel coloring provides a more intense red color without thinning the dough.

Dessert

Red Velvet Cookie Dough Cheesecake Recipe

Introduction