Easy Vampire Bite Caramel Pecan Red Velvet Cheesecake
Easy Vampire Bite Caramel Pecan Red Velvet Cheesecake is a show‑stopping layered dessert featuring a moist red velvet cake crumb crust, creamy cheesecake filling, and a dramatic “vampire bite” topping of raspberry gel, caramel drizzle, and toasted pecans—perfect for spooky celebrations or when you want flair with flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 15 minutes (including chill time)
- Yield: 12 squares
- Category: Dessert
- Method: Baking / No‑Bake Topping
- Cuisine: American / Festive Dessert
- Diet: Vegetarian
Ingredients
- For the Red Velvet Base: 2 cups red velvet cake crumbs (from cake or cupcakes); 1/3 cup melted butter; 2 tbsp sugar
- For the Cheesecake Layer: 24 oz (3 × 8 oz) cream cheese, softened; 1 cup sugar; 3 large eggs; 1 cup sour cream; 1 tsp vanilla extract
- For the Topping: 1/2 cup raspberry or red gel topping (for “vampire bite” effect); 1/2 cup caramel sauce; 1/2 cup toasted pecans
Instructions
- Preheat oven to 325°F (160°C). Grease a 9×9‑inch square baking pan.
- Mix cake crumbs with melted butter and sugar, press into the bottom of the pan to form the crust.
- Beat cream cheese and sugar until smooth. Add eggs one by one, then stir in sour cream and vanilla. Spread mixture over the crust.
- Bake for 45–50 minutes, until center is just set. Turn oven off, crack door, and let cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Once chilled, spread raspberry or red gel topping evenly, drizzle with caramel sauce, and scatter toasted pecans on top.
Notes
- Use strawberry or cherry preserves for a different “vampire bite” color or flavor.
- Swap pecans for walnuts or almonds, or use crushed cookies for nut-free crunch.
- Drizzle chocolate sauce alongside caramel for added richness.
- Make it in a round springform pan for a classic cheesecake appearance.
- To sharpen the “vampire bite” effect, dot the raspberry gel with a straw before spreading.
- For clean slices, chill thoroughly; dip knife in hot water and wipe between cuts.
- Perfect make‑ahead dessert—chill overnight to deepen texture and flavor.
- Freeze individual squares up to 2 months, thaw overnight in the fridge.
Nutrition
- Serving Size: 1 square (1/12 of pan)
- Calories: 520
- Sugar: 35g
- Sodium: 180mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
