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Vampire Bite Red Velvet Cheesecake
Michonne Zendaya

Vampire Bite Red Velvet Cheesecake

A hauntingly delicious red velvet cheesecake with a creamy chocolate crust and vampire 'bite' raspberry coulis — the perfect spooky dessert for Halloween!
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 2 tbsp red food coloring
  • 2 cups chocolate cookie crumbs (for crust)
  • 1/3 cup unsalted butter, melted (for crust)
  • 1 cup raspberries (for coulis)
  • 2 tbsp sugar (for coulis)
  • 1 tbsp lemon juice (for coulis)

Equipment

  • springform pan (9-inch)
  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • roasting pan (for water bath)
  • blender or food processor
  • fine mesh strainer
  • oven

Method
 

  1. Preheat oven to 325°F. Grease and line a 9-inch springform pan.
  2. Make the crust: Mix cookie crumbs with melted butter. Press into bottom of pan and bake 10 minutes. Cool slightly.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, buttermilk, cocoa powder, vanilla, and red food coloring.
  4. Pour batter over crust. Bake in a water bath for 60–65 minutes, until center is set but still slightly jiggly.
  5. Cool to room temperature, then refrigerate at least 6 hours or overnight.
  6. Make coulis: Blend raspberries with sugar and lemon juice until smooth. Strain to remove seeds.
  7. Before serving, drizzle raspberry coulis over cheesecake to create a vampire 'bite' effect.

Notes

Chill the cheesecake for at least 6 hours (or overnight) for the best texture. The raspberry coulis can be made ahead and added just before serving. Store covered in the refrigerator for up to 5 days.