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+ servings
A bleeding cheesecake on a red cake stand with Halloween decorations around
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5 from 1 vote

Bloody Cheesecake

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 mins
Chilling Time6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 1 cheesecake
Calories: 6487kcal

Ingredients

For the base

  • 250 g digestive biscuits (Graham crackers)
  • 120 g butter

For the vanilla filling

  • 500 g cream cheese
  • 100 g icing sugar (confectioner's sugar)
  • 300 ml double cream (heavy cream)
  • 1 teaspoon vanilla extract

For the glaze

  • 200 g white chocolate
  • 100 ml double cream (heavy cream)
  • 1 teaspoon red food colouring

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.

Notes

  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.

Nutrition

Calories: 6487kcal | Carbohydrates: 442g | Protein: 68g | Fat: 506g | Saturated Fat: 293g | Cholesterol: 1398mg | Sodium: 3989mg | Potassium: 1900mg | Fiber: 7g | Sugar: 311g | Vitamin A: 15654IU | Vitamin C: 3mg | Calcium: 1237mg | Iron: 12mg