Go Back
–+ servings
Vampire Bite Red Velvet Cheesecake

Vampire Bite Red Velvet Cheesecake

The Crispy Chef
This dramatic Halloween cheesecake pairs a rich red velvet base with tangy cheesecake and a raspberry 'blood' center that oozes when sliced. A spooky showstopper that tastes even better than it looks.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 14 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • Roasting Pan for water bath
  • Electric mixer
  • Saucepan
  • Rubber spatula
  • Mixing bowls
  • Aluminum foil heavy duty

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1–2 tbsp red gel food coloring
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/4 cup heavy cream
  • 2 cups fresh or frozen raspberries
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1 cup white chocolate chips or candy melts
  • 1 black food coloring or edible marker
  • to taste whipped cream (optional for serving)

Instructions
 

  • Wrap a 9-inch springform pan with heavy-duty foil and spray the inside with non-stick spray. Preheat oven to 350°F.
  • Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk oil, sugar, and egg, then mix in buttermilk, vanilla, vinegar, and food coloring. Combine wet and dry mixtures until smooth.
  • Pour batter into pan and bake for 15–18 minutes. Cool completely before proceeding.
  • In a saucepan, heat raspberries, sugar, and lemon juice until broken down. Mix water and cornstarch into a slurry, then stir into raspberries until thickened. Cool completely.
  • Reduce oven temp to 325°F. Beat cream cheese and sugar until smooth. Add sour cream, then eggs one at a time, then vanilla and cream. Don’t overmix.
  • Spread half the cheesecake batter over cooled red velvet base. Spoon raspberry filling into center. Top with remaining cheesecake batter and smooth out.
  • Place cheesecake pan in a larger pan and add hot water halfway up sides. Bake 60–75 minutes. Let sit in off oven with door cracked for 1 hour.
  • Remove and let cool to room temp, then chill at least 6 hours or overnight.
  • Pipe melted white chocolate fangs on parchment and chill until set. Drizzle raspberry sauce over cake and add decorations before serving.

Notes

Make this cheesecake 1-2 days in advance for best flavor. Be sure the raspberry filling is fully cooled before assembling, and always bake using a water bath to prevent cracks. Customize with strawberry or cherry fillings for variations. Don’t skip chilling overnight — it’s worth the wait!

Nutrition

Calories: 420kcalCarbohydrates: 37gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 125mgSodium: 310mgPotassium: 180mgFiber: 1gSugar: 27gVitamin A: 820IUVitamin C: 5mgCalcium: 90mgIron: 1.4mg
Keyword cheesecake, halloween dessert, raspberry cheesecake, red velvet, spooky recipes, vampire cake
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!