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Chewy Red Velvet Cheesecake Stuffed NYC Cookies with a rich, creamy filling

Chewy Red Velvet Cheesecake Stuffed NYC Cookies

Indulge in these delightful cookies that combine the classic flavors of red velvet cake with a creamy cheesecake filling, perfect for any occasion.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 200 g cream cheese (softened)
  • 40 g caster sugar
  • 7 g vanilla extract
  • 15 g corn flour
  • 15 g heavy cream
Red Velvet Cookie Dough
  • 350 g all-purpose flour
  • 20 g Dutch processed cocoa powder
  • 15 g corn flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 180 g unsalted butter (cold and cubed)
  • 90 g caster sugar
  • 160 g brown sugar
  • 14 g vanilla extract
  • 14 g red food dye (liquid)
  • 2 large eggs (room temperature)
  • 200 g white chocolate chips (plus extra to sprinkle)

Method
 

Cheesecake Filling Preparation
  1. In a mixing bowl, combine the softened cream cheese, caster sugar, vanilla extract, corn flour, and heavy cream. Beat until smooth and creamy.
  2. Scoop the filling into small balls and freeze for at least one hour to firm up.
Red Velvet Cookies Preparation
  1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. In a bowl, whisk together the all-purpose flour, cocoa powder, corn flour, baking powder, and salt.
  3. In a large mixing bowl, beat the cold, cubed butter with both sugars until light and fluffy.
  4. Add the eggs, red food dye, and vanilla extract, mixing until well combined.
  5. Gradually incorporate the dry ingredients into the wet mixture, being careful not to overmix.
  6. Fold in the white chocolate chips.
Assembly and Baking
  1. Once the cheesecake filling is firm, take a portion of the cookie dough and flatten it.
  2. Place a cheesecake ball in the center, then wrap the dough around it.
  3. Place the stuffed dough balls on the baking tray, leaving space for them to spread.
  4. Bake for 12-15 minutes or until the edges are set but the centers remain soft.
  5. Let cool slightly before transferring to a wire rack. Serve warm to enjoy the gooey cheesecake center!

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Remember to separate layers with parchment paper.