Go Back
–+ servings
Vampire Bite Red Velvet Cheesecake

Vampire Bite Red Velvet Cheesecake: Delightfully Spooky Treat

This Vampire Bite Red Velvet Cheesecake is a delightful and spooky treat for Halloween featuring rich flavors and a striking appearance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Chocolate Cookie Crumbs Substitute with graham cracker crumbs for a different taste.
  • 1/2 cup Melted Butter Vegan butter can be used for dairy-free options.
For the Cheesecake Filling
  • 16 oz Cream Cheese Use full-fat cream cheese for best results.
  • 1 cup Granulated Sugar Can be replaced with a sugar substitute for a low-calorie version.
  • 3 Eggs Room temperature eggs work best.
  • 1 tsp Vanilla Extract Pure vanilla extract is preferable.
  • 1/2 cup Sour Cream Greek yogurt can be used as a lighter alternative.
  • 1/4 cup Cocoa Powder More cocoa can be added for a richer flavor.
  • 1 tbsp Red Food Coloring Gel food coloring is recommended.
For Topping and Decoration
  • 1 cup Whipped Cream Optional topping for serving.
  • 1/2 cup Raspberry or Strawberry Sauce Optional for creating 'vampire bites'.

Equipment

  • 9-inch Springform Pan
  • mixing bowl
  • Electric Mixer
  • Measuring Cups and Spoons

Method
 

Step-by-Step Instructions for Vampire Bite Red Velvet Cheesecake
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining with parchment paper.
  2. In a mixing bowl, combine crushed chocolate cookie crumbs with melted butter. Press mixture into the bottom of the springform pan and bake for 8 minutes.
  3. In a large mixing bowl, beat the cream cheese until creamy. Gradually add granulated sugar and mix until incorporated.
  4. Add eggs one at a time, mixing on low speed. Stir in vanilla extract, sour cream, cocoa powder, and red food coloring until smooth.
  5. Pour the cheesecake batter over the cooled crust. Place this in a larger baking dish filled with hot water and bake for 50–60 minutes.
  6. Turn off the oven and crack the door. Let the cheesecake cool for about 1 hour, then refrigerate for at least 4 hours or overnight.
  7. Warm your raspberry or strawberry sauce and use it to create 'bite marks' on the cheesecake's surface. Serve with whipped cream.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing to prevent cracks in the cheesecake. Chill overnight for better flavor and texture.

Tried this recipe?

Let us know how it was!