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Bloody Good Cheesecake

slice of red velvet cheesecake with blood-red raspberry sauce dripping over chocolate crust
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A rich and decadent cheesecake that blends chocolatey depth with a visually stunning red hue, perfect for any gathering.

Ingredients

Scale
  • 8 whole chocolate graham crackers, crushed into fine crumbs
  • 5 tablespoons melted butter
  • 3 (8 ounce) blocks of cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup dark unsweetened cocoa powder
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/3 cup heavy cream
  • Red icing color (to taste)
  • 1/4 cup COLD water
  • 3 teaspoons cornstarch
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare a 9” springform pan by lining it with parchment paper or foil.
  2. Combine the crushed chocolate graham crackers with melted butter and press into the bottom of the prepared pan.
  3. In a mixing bowl, beat the softened cream cheese and granulated sugar until fluffy; add cocoa powder and mix well.
  4. Add eggs one at a time, then mix in the vanilla, salt, and heavy cream.
  5. Gradually add red icing color until the batter reaches the desired hue.
  6. Pour the batter into the crust and bake at 325°F for 20 minutes, then reduce to 225°F and bake for an additional 30 minutes.
  7. Turn off the oven and leave the cheesecake inside to cool, which helps prevent cracks.
  8. Loosen the sides of the cake with a knife and remove the springform once cool.
  9. For the gel frosting, mix cold water and cornstarch in a saucepan, heat until smooth, then stir in corn syrup, vanilla, and red icing until thickened.
  10. Let the gel cool and spoon it over the cheesecake.
  11. Refrigerate for at least 4 hours before serving.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Cover any cracks with gel frosting.

Nutrition

Find it online: https://www.anytimesrecipes.com/scary-sweet-gory-halloween-cheesecake/