Easy Vampire Bite Caramel Pecan Red Velvet Cheesecake

Why You’ll Love This Recipe

I enjoy this cheesecake because it combines so many flavors and textures into one slice. The red velvet base is rich and slightly chocolatey, the cheesecake filling is silky smooth, and the caramel pecan topping adds crunch and sweetness. The dramatic “vampire bite” swirl makes it stand out on the dessert table. Best of all, it’s simpler to make than it looks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the red velvet base

• 2 cups red velvet cake crumbs (from baked cake or cupcakes)

• 1/3 cup melted butter

• 2 tbsp sugar

For the cheesecake filling

• 3 (8 oz) packages cream cheese, softened

• 3/4 cup granulated sugar

• 1 cup sour cream

• 1 tsp vanilla extract

• 3 large eggs, room temperature

For the caramel pecan topping

• 1 cup chopped pecans

• 1 cup brown sugar

• 1/2 cup heavy cream

• 4 tbsp unsalted butter

• Pinch of salt

• 1 tsp vanilla extract

For the “vampire bite” effect

• 1/4 cup red gel food coloring or red berry sauce (like raspberry or cherry)

Directions

1. I preheat my oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

2. For the crust, I combine red velvet crumbs, melted butter, and sugar. I press the mixture firmly into the bottom of the pan.

3. For the filling, I beat the cream cheese and sugar until smooth. I mix in the sour cream and vanilla, then add the eggs one at a time, mixing just until combined.

4. I pour the filling over the crust and smooth the top.

5. I bake for 55–65 minutes, until the center is almost set but still slightly jiggly. I turn off the oven, crack the door, and let it cool for 1 hour before refrigerating for at least 4 hours.

6. For the topping, I combine brown sugar, cream, butter, and salt in a saucepan over medium heat, stirring until smooth. I remove from heat and stir in the pecans and vanilla.

7. I let the topping cool slightly before spooning it over the chilled cheesecake.

8. For the “vampire bite” look, I drizzle red sauce or gel in small streaks or droplets across the topping to resemble bites and blood drips.

Servings and timing

This cheesecake serves 10–12 slices. Prep time takes about 25 minutes, baking about 1 hour, plus chilling for at least 4 hours. It’s best when made a day ahead.

Variations

Sometimes I swirl a little red berry sauce directly into the cheesecake batter before baking for more color and flavor. I’ve also swapped the red velvet crust for an Oreo crust when I wanted a darker, spookier look. For a lighter topping, I replace the caramel pecans with just the red swirl effect.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze slices tightly wrapped for up to 2 months. To serve, I thaw them in the fridge overnight. This cheesecake is best served chilled, so I don’t reheat it.

FAQs

Can I use store-bought red velvet cake for the crust?

Yes, I’ve made the crust with leftover red velvet cupcakes and it works perfectly.

Do I need a water bath for this cheesecake?

I usually skip it, but using one helps prevent cracks if you want a flawless surface.

Can I make this without the caramel pecan topping?

Yes, I’ve topped it just with raspberry sauce for a simpler version that still gives the “vampire bite” effect.

How do I get clean slices?

I use a sharp knife dipped in hot water, wiping it between each slice.

Can I make this ahead of time?

Yes, I usually make it the night before so the cheesecake has plenty of time to set and the flavors develop.

Conclusion

This vampire bite caramel pecan red velvet cheesecake is silky, sticky, and crunchy all at once, with a spooky flair that makes it unforgettable. I love how the red velvet base and caramel pecan topping come together with the dramatic red “bite” drizzle. It’s a dessert that never fails to wow both in taste and appearance.

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