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Bloody Red Velvet Cheesecake

Dzung Duong

Unleash your inner vampire with creepy, yet delicious, holiday cheesecake.



  • Crust:
  • 22 Oreos
  • 4 tablespoons butter, melted
  • Cheesecake filling:
  • 3 (8 ounces) packages cream cheese, room temperature
  • 1 cup sugar
  • 4 eggs, room temperature
  • 3 tablespoons cocoa powder
  • 1 cup sour cream
  • 1/4 cup buttermilk
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 2 ounces red food coloring
  • Strawberry blood:
  • 1/2 cup water
  • 2 cups strawberries, hulled
  • 1/2 cup sugar

Let's get Cooking...

  1. In a food processor, pulse Oreos and melted butter together. Press mixture into the bottom of a 9-inch springform pan.
  2. Using a mixer, beat cream cheese and sugar at medium-low speed for 1 minute. Add eggs and beat until combined. Add cocoa powder, sour cream, buttermilk, vinegar, vanilla extract and red food coloring. Mix until fully combined. Pour batter into prepared crust.
  3. Bake at 325°F for 15 minutes, then reduce temperature to 300°F and bake for 1 hour, or until center is firm.
  4. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven for 30 minutes, then remove cheesecake from oven. Cool in pan on a wire rack for 30 minutes. Cover and chill overnight.
  5. To make strawberry blood:
  6. In a medium saucepan on medium-high heat, combine all ingredients and bring to a boil. Stir occasionally until sugar dissolves. Continue to boil for 10 minutes.
  7. Reduce heat to low and simmer until sauce thickens, 8-10 minutes.
  8. Pour strawberry blood into a measuring cup through a fine mesh strainer.
  9. When ready to serve cheesecake, pour warmed strawberry blood over and top with whipped cream.