Description

Bloody Halloween Cheesecake combines a creamy vanilla cheesecake filling with a chocolate cookie crust and a dramatic crimson raspberry sauce that drips hauntingly down the sides. Elegant yet spooky, it’s perfect for Halloween gatherings or a chillingly delicious finale to fall dinners.

Ingredients

24 chocolate sandwich cookies (Oreos), finely crushed

6 tablespoons unsalted butter, melted

32 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

Pinch of salt

4 large eggs, room temperature

1 cup sour cream

2 cups frozen raspberries

1/4 cup water

1 tablespoon lemon juice

1/3 cup sugar (for sauce)

2 tablespoons corn syrup

1 tablespoon cornstarch

Red gel food coloring (to deepen color)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Line bottom of a 9-inch springform pan with parchment and wrap outside with foil for a water bath.
Mix crushed cookies with melted butter. Press firmly into pan bottom. Bake 10 minutes and cool while preparing filling.
Beat cream cheese until smooth. Add sugar, vanilla, and salt; mix until combined. Add eggs one at a time on low speed. Fold in sour cream.
Pour filling over cooled crust. Place pan in a roasting pan and add hot water halfway up sides. Bake 55–65 minutes until edges are set and center wobbles slightly.
Turn off oven, crack door, and let cheesecake cool inside 1 hour. Remove from water bath, cool to room temperature, then refrigerate at least 6 hours or overnight.
For the topping: In a saucepan, simmer raspberries, water, lemon juice, sugar, and cornstarch for 3–5 minutes until thickened. Strain seeds, then stir in corn syrup and red gel food coloring. Cool completely.
Pour sauce over chilled cheesecake, letting it drip over edges for dramatic effect. Chill 30 minutes before serving.

Notes

Use black cocoa cookies for an extra-dark crust.

Add orange zest to the filling for a blood orange twist.

For mini cheesecakes, bake in muffin tins at 300°F for 16–20 minutes.

Decorate with candy glass shards, spiderweb chocolate, or candy knives for added Halloween flair.

Freeze without topping for up to 2 months; add raspberry sauce just before serving.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 32g
Sodium: 330mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 7g
Cholesterol: 120mg