Description

Have you ever wondered if cheesecake bars could look like a scary Halloween scene but taste like a creamy, sweet dream? Picture bright red cookie bars topped with smooth cheesecake, jagged caramel shards that look like broken glass, and a drippy raspberry sauce that mimics blood.

Ingredients

This recipe uses simple ingredients to create a spooky, creamy dessert. Here’s what you’ll need, why each one matters, and some substitutions:

For the Cookie Base and Cheesecake

Sugar Cookie Mix (two 17.5-ounce pouches, plus required ingredients): Forms the red cookie base.
- Substitution: Use homemade sugar cookie dough (about 5 cups).
Red Gel Food Coloring (2 tablespoons, such as Americolor Super Red): Creates the spooky red base.
- Substitution: Use natural red food coloring or beet juice.
Cream Cheese (six 8-ounce blocks, room temperature): Makes the creamy cheesecake layer.
- Substitution: Use dairy-free cream cheese.
Confectioners’ Sugar (1/2 cup): Sweetens the cheesecake.
- Substitution: Use a powdered sugar substitute.
Honey (1/4 cup): Adds natural sweetness and smoothness.
- Substitution: Use maple syrup or agave nectar.
Vanilla Extract (1 teaspoon): Enhances flavor.
- Substitution: Use almond extract or omit.
Fine Salt (1/2 teaspoon): Balances sweetness.
- Substitution: Use kosher salt (same amount).

For the Broken Glass Caramel

Granulated Sugar (1 1/2 cups): Forms the caramel shards.
- Substitution: No direct substitute; ensure it’s pure cane sugar.
Light Corn Syrup (1/4 cup): Prevents crystallization.
- Substitution: Use golden syrup or honey (may alter texture).
Water (3/4 cup): Helps dissolve sugar for caramel.
- Substitution: No substitute needed.

For the Raspberry Blood Sauce

Raspberry Preserves (one 13-ounce jar): Creates the “bloody” drizzle.
- Substitution: Use strawberry preserves or fresh raspberry puree.

Why These Ingredients Matter

Cream cheese provides protein and calcium, making these bars slightly nutritious. The raspberry preserves add vitamin C and antioxidants from fruit. The red cookie base and caramel shards create a spooky Halloween vibe, while the creamy cheesecake adds richness. The ingredients are widely available and adaptable for vegan or gluten-free diets (with homemade cookie dough), making this recipe versatile for festive celebrations.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Cookie Base

Preheat the oven to 375°F.
Line a baking sheet with parchment paper, leaving excess on both ends for handles.
In a large mixing bowl, prepare two 17.5-ounce pouches of sugar cookie mix according to package instructions.
Stir in 2 tablespoons red gel food coloring to create a bright red dough.
Press the dough evenly into the prepared baking sheet.
Bake until crispy around the edges, about 20 minutes.
Cool completely on the baking sheet.

Tip: Press dough evenly to ensure uniform baking.

Step 2: Make the Cheesecake Layer

In a stand mixer with the beater attachment, whip six 8-ounce blocks of cream cheese on medium speed until light and fluffy, about 2 minutes.
Add 1/2 cup confectioners’ sugar, 1/4 cup honey, 1 teaspoon vanilla extract, and 1/2 teaspoon fine salt.
Whip on high speed for 1 minute to incorporate.
Spread the cheesecake mixture over the cooled cookie layer, using an offset spatula to smooth the top.
Tap the baking sheet against the counter to remove air bubbles.
Refrigerate until firm, at least 6 hours.

Tip: Smooth the cheesecake layer carefully for a polished look.

Step 3: Make the Broken Glass Caramel

Line a baking sheet with a silicone baking mat.
Attach a candy thermometer to a heavy-bottomed pot.
Add 1 1/2 cups granulated sugar, 1/4 cup light corn syrup, and 3/4 cup water to the pot.
Cook over medium heat, stirring occasionally, until the sugar dissolves.
Bring to a simmer and cook until the mixture reaches 300°F, about 40 minutes.
Pour the caramel onto the prepared baking sheet and let cool until set, about 20 minutes.
Break into pieces to resemble shards of glass.

Tip: Use a wet pastry brush to prevent sugar crystals from forming on the pot’s sides.

Step 4: Make the Raspberry Blood Sauce

In a small saucepan over medium heat, heat one 13-ounce jar of raspberry preserves until melted into a thin syrup, about 3 minutes.
Strain through a fine-mesh sieve, discarding seeds and pulp.
Let cool slightly; store in an airtight container if not using immediately.

Tip: Stir preserves gently to avoid burning.

Step 5: Assemble and Decorate

Lift the cheesecake from the baking sheet using the parchment handles.
Cut into jagged triangles of various sizes (about 36 bars).
Place on a serving platter and decorate with caramel shards and a drizzle of raspberry blood sauce.

Tip: Cut unevenly for a spooky, jagged effect.