Sink your fangs into this Vampire Bite Red Velvet Cheesecake—a decadent and spooky dessert that’s perfect for Halloween! With its velvety smooth cheesecake filling and striking red velvet base, this cake is not only delicious but also visually dramatic. Topped with a “bloody” raspberry sauce, it’s sure to be the star of your Halloween table.
Subscribe to our newsletter for more hauntingly delicious recipes like this one!
Why You’ll Love This Vampire Bite Red Velvet Cheesecake
- Show-Stopping Appearance: The red velvet cake with a creamy cheesecake layer and “vampire bite” topping makes it perfect for spooky celebrations.
- Rich and Decadent: A combination of creamy cheesecake and moist red velvet cake in one dessert.
- Easy to Customize: You can adjust the “bloody” sauce for the perfect vampire bite effect!
Ingredients for Vampire Bite Red Velvet Cheesecake
For the Red Velvet Cake Layer:
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup vegetable oil
- 1 large egg
- 1 tablespoon red food coloring
- ½ teaspoon vanilla extract
- ½ teaspoon white vinegar
- ½ cup buttermilk
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the “Vampire Bite” Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- ¼ cup sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
Tools You’ll Need
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Small saucepan
How to Make Vampire Bite Red Velvet Cheesecake
Step 1: Prepare the Red Velvet Cake Layer
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, whisk together the sugar and vegetable oil. Add the egg, red food coloring, vanilla extract, and white vinegar, and mix until smooth.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry mixture. Mix until just combined.
- Pour the red velvet batter into the prepared pan and bake for 15-20 minutes, or until a toothpick comes out clean. Let it cool completely while you prepare the cheesecake layer.
Step 2: Prepare the Cheesecake Layer
- Lower the oven temperature to 325°F (165°C).
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and beat until well combined. Then, add the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract and sour cream, mixing until smooth and creamy.
- Pour the cheesecake mixture over the cooled red velvet cake layer, spreading it evenly.
Step 3: Bake the Cheesecake
- Bake the cheesecake at 325°F for 45-50 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set.
Step 4: Make the Raspberry “Blood” Sauce
- In a small saucepan, combine the raspberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally.
- Simmer for about 5-7 minutes until the raspberries break down and the sauce thickens slightly.
- Remove from heat and stir in the lemon juice. Strain the sauce through a fine mesh sieve to remove seeds, if desired. Allow it to cool before drizzling over the cheesecake.
Step 5: Decorate and Serve
- Once the cheesecake is fully set, remove it from the springform pan.
- Drizzle the raspberry “blood” sauce over the top of the cheesecake, creating “vampire bite” drips down the sides.
- Slice and serve your spooky masterpiece!
Serving Suggestions
- For an extra eerie effect, serve each slice with more raspberry sauce pooled around it, mimicking “blood” on the plate.
- Decorate with vampire fangs or a knife prop stuck into the cheesecake for an added Halloween vibe!
Tips for the Best Vampire Bite Red Velvet Cheesecake
- Don’t Overmix: When making the cheesecake layer, avoid overmixing to prevent cracks. Mix just until everything is combined.
- Cool Gradually: Allowing the cheesecake to cool in the oven helps prevent it from cracking.
- Customize Your Sauce: If you prefer a sweeter sauce, add a little more sugar. You can also use strawberry sauce for a similar effect.
Storage Instructions
- Refrigerate: Store leftover cheesecake in an airtight container in the fridge for up to 4 days.
- Freeze: You can also freeze this cheesecake! Wrap slices tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight.
Frequently Asked Questions (FAQ)
Q1: Can I use a store-bought red velvet cake mix?
A: Yes! If you’re short on time, you can use a red velvet cake mix for the bottom layer to save some prep time.
Q2: Can I use other fruits for the “blood” sauce?
A: Absolutely! Strawberries or cherries would work wonderfully to create a similar effect.
Q3: Can I make this recipe ahead of time?
A: Yes! This cheesecake can be made 1-2 days in advance and stored in the fridge until ready to serve.
Conclusion: A Spooky and Sinfully Delicious Treat!
This Vampire Bite Red Velvet Cheesecake is a devilishly delicious dessert that will steal the show at your Halloween gathering. With its rich layers of red velvet cake and cheesecake, topped with a “bloody” raspberry sauce, it’s as tasty as it is fun. Make this treat for your next party, and watch as your guests delight in every spooky bite!
Enjoy, and don’t forget to share your Vampire Cheesecake creations on social media with us!
Nutritional Information (per serving)
- Calories: 450
- Protein: 6g
- Carbohydrates: 50g
- Fat: 25g
- Fiber: 2g
Take a bite… if you dare!
