Description
A spooky twist on classic red velvet, this Halloween Black Velvet Cheesecake features a rich dark cocoa cream cheese filling, a chocolate graham cracker crust, and a chilling bloody raspberry gel swirl, perfect for any Halloween party.
Ingredients
Scale
- For the Crust: 8 whole chocolate graham crackers, crushed
- 5 tbsp melted butter
- For the Cheesecake: 3 (8 oz) blocks cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/4 cup dark cocoa powder
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup heavy cream
- Red icing color gel
- For the Bloody Raspberry Gel: 1/4 cup cold water
- 3 tsp cornstarch
- 1/4 cup light corn syrup
- 1 tsp vanilla extract
- Red icing color
Instructions
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
- Mix crushed chocolate graham crackers with melted butter. Press firmly into the prepared pan to form the crust.
- In a large bowl, beat softened cream cheese and granulated sugar until the mixture is fluffy and smooth.
- Add the dark cocoa powder to the cream cheese mixture and mix until well combined.
- Incorporate the eggs one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract, salt, and heavy cream until the batter is smooth.
- Gradually add red icing color gel, mixing until the batter reaches a deep, rich red hue, creating the black velvet effect.
- Pour the black velvet cheesecake batter into the prepared crust and smooth the top.
- Bake for 20 minutes at 325°F. Then, reduce the oven temperature to 225°F and bake for an additional 30 minutes.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar to prevent cracking.
- Once cooled, carefully run a knife along the edge of the pan before releasing the springform sides.
- Prepare the bloody raspberry gel: Whisk together cold water and cornstarch until smooth. Transfer to a saucepan and bring to a simmer, stirring constantly, until thickened.
- Stir in the light corn syrup until the gel is smooth and glossy.
- Remove from heat and stir in the vanilla extract and red icing color until the desired bloody appearance is achieved.
- Allow the raspberry gel to cool completely. Once cooled, spoon it over the top of the cheesecake.
- Refrigerate the Halloween Black Velvet Cheesecake for at least 4 hours, or preferably overnight, before serving.
Notes
- Baking at a low temperature for a longer time helps prevent cracks in the cheesecake.
- Tint the batter gradually with red icing gel to achieve the perfect deep red, characteristic of black velvet cheesecake.
- For cleaner slices, dip a sharp knife in hot water and wipe it dry before cutting.
- The flavor of the cheesecake deepens and improves overnight, so making it a day ahead is recommended.
- Serve this spooky Halloween Black Velvet Cheesecake with dark coffee or hot cocoa for a complete festive dessert experience.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg