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Vampire Bite Caramel Pecan Red Velvet Cheesecake


  • Author: Sarah White
  • Total Time: 7 hours (including chilling)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A rich, creamy red velvet cheesecake layered with caramel and toasted pecans on a chocolate cookie crust. Perfect for holidays or special occasions.


Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter, melted

  • 24 oz cream cheese, room temperature

  • 1 1/4 cups granulated sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 2 tbsp cocoa powder

  • 2 tbsp red food coloring

  • 1/2 cup caramel sauce, plus extra for drizzle

  • 1/2 cup toasted pecans, chopped


Instructions

  1. Preheat oven to 350°F (175°C). Mix cookie crumbs, sugar, and melted butter until combined, then press into the bottom of a 9-inch springform pan. Bake 10 minutes and cool.

  2. Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time, followed by vanilla, cocoa powder, and red food coloring. Mix until creamy.

  3. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel and sprinkle half of the pecans on top.

  4. Pour remaining cheesecake batter over the layer, then add remaining caramel and pecans. Gently swirl with a toothpick.

  5. Bake in a water bath at 325°F (160°C) for 55–65 minutes until edges are set and center slightly jiggly. Cool in oven with door ajar for 1 hour.

  6. Chill in the refrigerator at least 6 hours or overnight. Slice with a warm knife and serve with extra caramel drizzle if desired.

Notes

For a smooth cheesecake, always use room-temperature cream cheese. Toast pecans for enhanced flavor. Store in the refrigerator up to 5 days or freeze for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American