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Vampire Bite Red Velvet Cheesecake

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A rich and decadent red velvet cheesecake with a chocolate cookie crust, vibrant red hue, and dramatic dark chocolate drizzle—perfect for Halloween or any special occasion.

Ingredients

1 and 1/2 cups chocolate cookie crumbs

1/4 cup unsalted butter, melted

24 oz (680g) cream cheese, softened

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

1 tbsp red gel food coloring (or as needed)

3 large eggs

1 tsp vanilla extract

1/3 cup dark chocolate sauce (for drizzling)

Instructions

  1. Preheat oven to 160°C (325°F) and lightly grease a 23-cm (9-inch) springform pan.
  2. In a bowl, mix chocolate cookie crumbs and melted butter until well combined. Press firmly into the bottom of the pan to form a crust.
  3. In a stand mixer, beat cream cheese, granulated sugar, cocoa powder, and red food coloring until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition. Add vanilla extract and mix until fully incorporated.
  5. Pour the filling over the crust and smooth the top with a spatula.
  6. Bake for 50–55 minutes, or until edges are set and the center jiggles slightly when moved.
  7. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight until fully set.
  8. Once chilled, drizzle with dark chocolate sauce before slicing and serving.

Notes

  • Add raspberry sauce swirl before baking for a 'bloody' effect.
  • Use crushed Oreos instead of chocolate cookie crumbs for a sweeter crust.
  • Make mini cheesecakes using muffin tins with liners.
  • Substitute with dairy-free cream cheese and flax eggs for a vegan version.
  • Cheesecake can be made a day ahead for best texture and flavor.

Nutrition

Find it online: https://recipesbyjanet.com/vampire-bite-red-velvet-cheesecake/