Go Back
–+ servings
Vampire Bite Red Velvet Cheesecake

Vampire Bite Red Velvet Cheesecake: Sinfully Delicious Treat

Vampire Bite Red Velvet Cheesecake is a show-stopping dessert with luxurious layers and deep chocolate flavor, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Chocolate Cookie Crumbs Substitute with crushed Oreos for extra sweetness.
  • 0.25 cup Unsalted Butter Melted.
Filling
  • 24 oz Cream Cheese Softened; use dairy-free alternatives for a vegan option.
  • 1 cup Granulated Sugar
  • 0.25 cup Unsweetened Cocoa Powder
  • 1 tbsp Red Gel Food Coloring As needed; natural dyes may yield a muted color.
  • 3 large Eggs
  • 1 tsp Vanilla Extract
Topping
  • 0.33 cup Dark Chocolate Sauce For drizzling.

Equipment

  • 23-centimeter (9-inch) springform pan
  • Stand Mixer
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan.
  2. Combine chocolate cookie crumbs and melted butter. Press mixture into the bottom of the springform pan.
  3. In a stand mixer, combine cream cheese, sugar, cocoa powder, and food coloring. Blend until smooth.
  4. Add eggs one at a time on low speed, then add vanilla and mix until just combined.
  5. Pour the filling over the crust and smooth the top using a spatula.
  6. Bake for 50-55 minutes until edges are set and center jiggles slightly.
  7. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
  8. Before serving, drizzle melted dark chocolate sauce over the cheesecake.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 43gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 340mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 600IUCalcium: 103mgIron: 2mg

Notes

Store tightly covered in the fridge for up to 5 days or freeze for up to 2 months. Always ensure airtight storage.

Tried this recipe?

Let us know how it was!