Description
A stunning and decadent red velvet cheesecake topped with warm caramel and crunchy pecans, perfect for Halloween and festive celebrations.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup red velvet cake mix
- 1 tsp vanilla extract
- 2 eggs
- 1 cup caramel sauce
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust: In a bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a springform pan.
- Make the cheesecake filling: In another bowl, beat the softened cream cheese with powdered sugar until silky smooth.
- Add the red velvet cake mix, vanilla extract, and eggs, blending until fully integrated.
- Pour the filling over the crust, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until the center is just set but still has a slight jiggle.
- Cool on a wire rack, then chill in the refrigerator for at least 4 hours.
- Serve with a drizzle of caramel sauce and chopped pecans on top.
Notes
This cheesecake tastes even better the next day, so consider making it in advance. For an even richer flavor, layer in chocolate ganache between the crust and cheesecake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cheesecake, red velvet, Halloween dessert, caramel, pecans