Decadent Vampire Bite Caramel Pecan Red Velvet Cheesecake
A rich red velvet cheesecake layered with caramel and pecans, topped with raspberry “bite marks” for a spooky, festive twist—perfect for Halloween gatherings.
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup sour cream
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ cup cocoa powder
- ¼ cup red gel food coloring
- ½ cup caramel sauce
- ½ cup chopped pecans toasted
- ½ cup raspberry or cherry preserves warmed
- 2 tbsp caramel sauce optional, for layering
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment.
- Mix cookie crumbs, ¼ cup sugar, and melted butter. Press into pan, bake 8 minutes, then cool.
- Beat cream cheese until smooth. Add 1 cup sugar, then eggs one at a time. Stir in sour cream, heavy cream, vanilla, cocoa powder, and food coloring until blended.
- Pour half the batter over the crust. Drizzle with caramel, sprinkle pecans, then top with remaining batter and smooth.
- Bake 55–65 minutes until edges set and center jiggles slightly. Turn off oven, crack the door, and let rest 1 hour.
- Refrigerate at least 4 hours or overnight.
- Warm raspberry preserves and drizzle to make “vampire bite marks.” Top with caramel and pecans if desired. Serve chilled.