Vampire Bite Red Velvet Cheesecake

This is a baked red velvet cheesecake for Halloween: a graham cracker crust, a cream cheese filling colored red and flavored with cocoa, dark chocolate chips folded through the batter, and a raspberry sauce drizzled on top so each slice looks like a bite mark. It is baked in a 9-inch springform pan and makes 10 slices.

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Prep takes 20 minutes and the bake takes about an hour, but the cheesecake then needs time to cool and chill, so the total comes to 4 hours 20 minutes. Make it a day ahead if you can.

What Goes into It

The card at the end has every amount. These are the parts that shape the result.

• Graham cracker crumbs (2 cups), melted unsalted butter (1/2 cup) and sugar (1/4 cup): mixed until the crumbs look like wet sand, then pressed firmly into the bottom of the greased pan. Coconut oil can replace the butter for a dairy-free crust.
• Cream cheese (16 ounces, softened): the base of the filling. Low-fat cream cheese gives a lighter version.
• Granulated sugar (1 cup): sweetens the filling. Erythritol, monk fruit or stevia can replace it, but adjust the amount to how sweet the substitute is.
• Eggs (2 large) and sour cream (1 cup): the eggs set the cheesecake and the sour cream makes it creamy with a slight tang. Greek yogurt is a possible swap for the sour cream.
• Red food coloring (1 tablespoon) and cocoa powder (1 tablespoon): the color and the red velvet flavor. Beet juice can stand in for the coloring.
• Vanilla (1 teaspoon) and salt (1/2 teaspoon): the salt balances the sweetness.
• Dark chocolate chips (1 cup): folded in at the end so they stay spread through the batter.
• Raspberry sauce (1/4 cup) and chocolate shavings: the garnish. The tart sauce cuts the richness of the filling.

Equipment

• 9-inch springform pan: it lets the cheesecake come out cleanly. A regular cake pan will work, but serving is harder.
• Electric mixer: a hand or stand mixer. A whisk can do the job if you do not mind the effort, but it takes longer.
• Rubber spatula: for folding in the chocolate chips and scraping down the bowl.
• Cooling rack: it cools the cheesecake evenly after baking. A plate can work if you have no rack.
• Measuring cups and spoons: baking depends on accurate amounts, and a kitchen scale helps further.

Mixing the Batter

Use cream cheese and eggs at room temperature. It keeps the batter smooth and free of lumps.

Beat the cream cheese with an electric mixer until smooth, then add the sugar gradually. Add the vanilla, the eggs one at a time, the sour cream, the food coloring, the cocoa and the salt, and beat just until everything is combined. Overmixing adds too much air, which can lead to cracks. Fold in the chocolate chips by hand, then pour the batter over the crust.

Baking and Cooling

Preheat the oven to 325°F (163°C). Bake for 55 to 60 minutes, until the edges are set and the center is still slightly jiggly.

Turn the oven off and leave the cheesecake inside for another hour so it cools gradually, which helps prevent cracks on the surface. Then let it come to room temperature and refrigerate it for at least 4 hours, or overnight. Overnight chilling gives the best flavor and texture, because the flavors have time to blend.

For an extra creamy texture you can bake it in a water bath: wrap the springform pan in aluminum foil and set it in a larger pan filled with hot water.

Finishing and Slicing

Drizzle the raspberry sauce over the top just before serving and add the chocolate shavings. Fresh raspberries or other Halloween decorations work as garnish too. A hot, dry knife gives clean slices.

Ways to Change It

• Chocolate mint: add 1 teaspoon of peppermint extract to the batter and top with crushed sugar-free mint candies.
• Spiced pumpkin: replace the cocoa with pumpkin puree and add 1 teaspoon of pumpkin pie spice.
• Nuts: fold in 1/2 cup of finely chopped pecans or walnuts, and sprinkle some on top.
• Berries: mix 1/2 cup of fresh or frozen blueberries or strawberries into the batter.
• Raspberry layer: spread a layer of raspberry jam between the crust and the filling.
• Caramel swirl: drizzle sugar-free caramel sauce over the batter before baking and swirl it in with a knife.
• Brownie base: spread brownie batter in the pan before adding the cheesecake batter.
• Vegan: use a vegan cream cheese and flax eggs.

What to Serve With It

Fresh strawberries, raspberries and blackberries and a spoonful of unsweetened whipped cream sit well beside a slice. For a savory contrast after dinner, a cheese board with brie, cheddar and goat cheese works. Coffee, herbal tea such as chamomile or peppermint, or sparkling water with lemon or lime all go with it. For a lighter pairing of red velvet and cream cheese, red velvet trifle cups are layered in clear cups.

Nutrition per Serving

One slice has approximately 350 calories, 24 grams of fat (14 grams saturated), 25 grams of carbohydrates, 1 gram of fiber, 25 grams of sugar, 6 grams of protein and 200 milligrams of sodium.

FAQ

Can I make it ahead of time?

Yes. It can be made a day or two in advance, and the flavors improve after a night in the refrigerator.

What can replace the graham cracker crumbs?

Almond flour or crushed pecans mixed with melted butter make a nutty crust.

How can it be made dairy-free?

Use a vegan cream cheese in place of the cream cheese and coconut cream in place of the sour cream.

Can I use a different sweetener?

Yes. Erythritol, monk fruit or stevia can replace the granulated sugar. Adjust the amount to the sweetness of the one you choose.

How should leftovers be stored?

Keep them in an airtight container in the refrigerator for up to a week. To keep them longer, wrap individual slices tightly in plastic wrap and then in aluminum foil, and freeze for up to three months.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us