Cheesecake is a love or hate type of dessert and I love it! You know who else loves cheesecake? Vampires! Hard to believe but this is the recipe past down through generations of bloodsuckers and now us humans can enjoy it too!
Starting with a crumbled cookie crust for a nice crunch, a creamy chocolate cheesecake rest right on top of it. Of course dracula would not approve if there wasn’t any blood! Glaze the whole cake in a sweet red “blood” glaze!
For the crust:
- 16 Oreo cookies, crushed
- 3 tablespoons butter, melted
For the filling:
- 24 ounces cream cheese, softened
- ¾ cup sugar
- ¼ cup cocoa powder
- 4 eggs, room temperature and divided
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅓ cup heavy cream
- Red gel food coloring
For the icing:
- ¼ cup cold water
- 4 teaspoons cornstarch
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- Red gel food coloring
- Preheat oven to 325 degrees. Prepare a 9” springform pan with parchment paper on the bottom and sides.
- In a mixing bowl, stir together the crushed Oreos with the melted butter until well-combined. Press evenly into the bottom of the prepared springform pan, then set aside.
- In another bowl, beat the cream cheese and sugar with a hand mixer until creamy. Add in the cocoa powder, beating until well-combined, then add in the eggs one at a time, making sure to mix well in between. Once all the eggs are in, beat in the vanilla extract, salt, and cream.
- To color the filling, add in the red gel food coloring in ¼ teaspoon increments until you reach the desired deep red color.
- Pour the batter into the prepared pan, spreading it into an even layer, then bake 20 minutes. Once 20 minutes has passed, reduce the oven temperature to 225 degrees and bake another 30 minutes. At this point turn the oven off, making sure to not open the oven door (not even to peek!). Keep the oven closed until it cools to room temperature, about 2 hours.
- While you wait, make the icing by mixing together the cold water and cornstarch until it becomes a smooth paste. Place a small pot on the stove over medium heat, then add the cornstarch mixture and bring to a simmer, making sure you are stirring frequently. Add in the corn syrup, continuing to stir until mixture is smooth. Once the mixture has thickened, remove from the stove - this should take 1-2 minutes. Mix in the vanilla extract and another ¼ teaspoon of red gel food coloring - you can add another ¼ teaspoon if still not at the desired level of red. Allow the mixture to cool fully before decorating the cheesecake.
- Once the oven and icing have fully cooled, Open up the springform, then carefully lift away from the cheesecake. Peel off the parchment paper from the sides. Chill cheesecake 4 hours in the refrigerator.
- When ready to decorate, scoop the icing evenly onto the cake, allowing it to drip off the sides if desired. Slice it up, and scoop on a bit more icing to drip over the sides of each slice if desired for a “bloody” look.