Vampire Bite Red Velvet Cheesecake
A striking dessert that combines the rich, velvety texture of cheesecake with the festive elements of red velvet cake, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups red velvet cake mix
- 0.5 cups unsalted butter, melted
- 1 large egg
For the filling
- 8 oz cream cheese, softened
- 0.5 cups sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups sour cream
- red food coloring (optional) For a richer color.
For decoration
- Chocolate syrup For drizzling
- Candy eyes For decoration
Instructions
Preparation
- Clear your kitchen counter and gather all ingredients. Preheat oven to 325°F (160°C).
- In a mixing bowl, combine the red velvet cake mix, melted butter, and egg. Mix until well blended.
- Press the crust mixture into the bottom of a greased 9-inch springform pan.
- In another bowl, beat together the cream cheese, sugar, vanilla extract, and egg until smooth.
- Incorporate the sour cream into the cream cheese mixture. Add food coloring if desired.
- Pour the filling over the prepared crust and spread evenly.
Baking
- Bake in the preheated oven for 45-50 minutes. The cheesecake will be done when the center is set but slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Serving
- Drizzle chocolate syrup over the cheesecake and add candy eyes before serving.
- Slice and serve the cheesecake to enjoy the blend of flavors.
Notes
Store leftovers tightly covered in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw frozen slices in the refrigerator.