Description
Halloween Black Velvet Cheesecake is a spooky twist on the classic red velvet, baked with dark cocoa, cream cheese, and topped with a bloody raspberry gel swirl. Perfect for Halloween parties and festive gatherings.
Ingredients
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
1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment.
2. Mix crushed chocolate grahams with melted butter. Press firmly into pan.
3. Beat softened cream cheese and sugar until fluffy.
4. Add cocoa powder and mix until combined.
5. Add eggs one at a time, mixing between each.
6. Mix in vanilla, salt, and heavy cream.
7. Add red icing color until batter is a deep red.
8. Scrape into pan, smooth top.
9. Bake 20 minutes at 325°F. Lower temp to 225°F, bake 30 more minutes.
10. Turn oven off, let cake cool inside oven to prevent cracks.
11. Run knife along pan edge, release springform sides.
12. Make gel: stir water + cornstarch smooth, simmer in saucepan.
13. Add corn syrup, stir until thickened.
14. Remove from heat, stir in vanilla + red color.
15. Cool gel completely, spoon over cheesecake.
16. Refrigerate cheesecake at least 4 hours before serving.
Notes
Bake low and slow to avoid cracks.
Tint the batter gradually with red icing gel to achieve the perfect blood-red shade.
For cleaner slices, run your knife under hot water before cutting.
Cheesecake flavor improves overnight, so make it a day ahead if possible.
Pair with dark coffee or hot cocoa for a spooky Halloween dessert table.
- 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