Red Velvet Cheesecake Cookies Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking pan.
• Stir cookie mix, 1/2 cup butter, 1 egg, and food coloring together in a bowl until just combined. Spread cookie dough into the prepared pan to cover entire bottom surface.
• Beat cream cheese, sugar, 1/2 cup butter, and 3 eggs together in a bowl using an electric mixer on medium-high speed. Add flour, heavy cream, and vanilla extract; mix until smooth, about 2 minutes. Pour cheesecake layer over the cookie dough layer in the pan.
• Bake in the preheated oven until cheesecake layer is slightly golden and firm to the touch, 30 to 45 minutes. Let cool.
• Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, about 90 seconds. Pour over the cooled cheesecake. Cover with plastic wrap and refrigerate until set. Cut into bars and store in the refrigerator.

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
• Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
• Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

Steps:

• Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
• Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
• Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.

Steps:

• Preheat oven to 300°. In a large bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, vanilla and food coloring. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Roll into 1-in. balls; roll in coarse sugar. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake 10 minutes. Meanwhile, for filling, beat cream cheese, sugar, egg white, vanilla and salt until blended. Reshape indentations in par-baked cookies as needed. Fill each with 1 teaspoon filling. Bake until filling is set, 10-12 minutes longer. Remove to wire racks to cool completely.

Steps:

• 1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours. 2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. 3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely. 4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy! Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn't leak. Enjoy!

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch springform pan with nonstick spray, then line with parchment paper.
• Remove the creme filling from 24 sandwich cookies and set aside for later. Place the 48 cookie halves in a food processor and process until crushed. Set any remaining cookies aside for another use.
• Mix crushed cookies with melted butter and sugar for until combined. Press mixture into the bottom and 1 inch up the sides of the prepared pan to form the crust. Wrap the outer bottom of the pan with foil to prevent any leaking.
• Prepare cheesecake: Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating after each until incorporated. Blend in sugar, 1/2 of the reserved creme filling, vanilla, and salt. Fold in sour cream with a spatula.
• Remove 1 cup of the cheesecake mixture to a small bowl and stir in food coloring until desired shade of pink is achieved.
• Pour white cheesecake mixture over the crust, then top it off with the pink. Use a knife to swirl the two mixtures together.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour 15 minutes; take it out sooner if cracking starts. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
• Stir milk, remaining creme filling, and melted white chocolate together in a bowl until blended. Mix in powdered sugar until the perfect drip consistency forms.
• Remove cheesecake from the refrigerator and remove from the pan. Start at the edge of the cheesecake and use a spoon to drop a decorative drizzle around the sides. Cool in the refrigerator until icing is completely set, about 30 minutes.