Bloody Cheesecake

A bleeding cheesecake on a red cake stand with Halloween decorations around

5 from 1 vote

Bloody Cheesecake, a frightfully delicious vanilla cheesecake for Halloween. Crumbly digestive biscuit base, creamy vanilla filling, and topped with a bright red chocolate glaze for a bleeding effect, what a dessert! The best Halloween cheesecake, that taste absolutely amazing! The filling can also be coloured red for a spookier presentation. Super easy to make, my bleeding cheesecake is a great Halloween dessert.

Prep Time20

Chilling Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: cheesecake

Calories: 6487kcal

Author: Daniela Apostol

Ingredients

For the base

250 g digestive biscuits (16 full Graham crackers / 2 cups crushed crackers)
120 g butter (½ cup)

For the vanilla filling

500 g cream cheese (2 cups)
100 g icing sugar (confectioners' sugar, 1 ⅔ cup)
300 ml double cream (heavy cream, 10 oz)
1 teaspoon vanilla extract

For the glaze

200 g white chocolate (1 cup)
100 ml double cream (heavy cream, 3 oz)
1 teaspoon red food colouring

Metric - US Customary

Instructions

To make the base, add the butter cut into cubes to a pan set over a low heat.
Leave to melt.
Add the biscuits to a food processor and blitz until crumbly.
Pour the melted butter over the biscuits and blitz again until fully incorporated.
Transfer the biscuit mixture to a cake tin with removable walls (mine is 23 cm, 9 inches), and press the mixture down well for an even base.
Refrigerate for 20-30 minutes to firm up.
To make the filling, sift the icing sugar and add it to the food processor together with the cream cheese and vanilla extract.
Blitz well until smooth.
Add the double cream and blitz again to combine.
Top the biscuit base with the cream, and refrigerate again for 2-3 hours.
To make the glaze, break the white chocolate into pieces, and add it to pan together with the cream.
Melt them over a low heat, add the red food colouring and mix well to get a smooth glaze.
Remove the cheesecake from the tin, drizzle the glaze all over it, then refrigerate again for a further 2-3 hours.

Nutrition