Description
A delicious and festive Vampire Bite Red Velvet Cheesecake perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup sour cream
- 1 cup red velvet cake mix
- 1/4 cup buttermilk
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Red food coloring (optional)
- Chocolate syrup (for drizzling)
- Maraschino cherries (for garnish)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined.
- Add the egg and mix until just incorporated. Do not overmix.
- In a separate bowl, whisk together sour cream, red velvet cake mix, buttermilk, cocoa powder, baking soda, and salt until smooth. Gradually fold this mixture into the cream cheese mixture until fully combined.
- Pour the red velvet cheesecake batter over the cooled crust in the springform pan.
- Bake for 45-50 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in the oven for an additional hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the top of the cheesecake.
- Drizzle chocolate syrup over the whipped cream and garnish with maraschino cherries.
Notes
- For a richer flavor, add a teaspoon of espresso powder to the cheesecake batter.
- To make mini cheesecakes, use a muffin tin lined with cupcake liners and adjust the baking time to 20-25 minutes.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Vampire Bite Red Velvet Cheesecake