Introduction
This Butter Pecan Red Velvet Cheesecake is the ultimate indulgence, combining the rich, velvety texture of red velvet cake with the nutty, buttery goodness of pecan cheesecake. Topped with luscious cream cheese frosting and crunchy toasted pecans, this dessert is a showstopper for special occasions, holidays, or whenever you crave an extravagant treat.
Each bite delivers a perfect harmony of flavors—tangy cream cheese, spiced red velvet, and caramelized pecans—making it impossible to resist. Follow this detailed recipe for a flawless layered dessert that will impress every time!
Ingredients
For the Red Velvet Cake Layers:
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup (240ml) buttermilk (or substitute: 1 cup milk + 1 tbsp vinegar, let sit 5 mins)
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
For the Butter Pecan Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (120g) chopped pecans, toasted
- ½ cup (115g) unsalted butter, melted
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 tsp vanilla extract
For Topping & Decoration:
- ½ cup (60g) chopped pecans, toasted
- Red velvet cake crumbs (from trimmed cake layers)
Step-by-Step Instructions
1. Prepare the Red Velvet Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined (do not overmix).
- Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool completely in pans, then remove and level the tops if needed.
2. Make the Butter Pecan Cheesecake Layer
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in foil (to prevent water seepage if using a water bath).
- Beat cream cheese, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, melted butter, and toasted pecans.
- Pour into the prepared pan and bake for 30–35 minutes, until set but slightly jiggly in the center.
- Cool completely, then refrigerate for at least 2 hours (or overnight for best texture).
3. Prepare the Cream Cheese Frosting
- Beat cream cheese and butter until creamy.
- Gradually add powdered sugar and vanilla, beating until smooth and fluffy.
4. Assemble the Cake
- Place one red velvet layer on a cake stand or plate. Spread a thin layer of frosting.
- Carefully place the cheesecake layer on top (remove from springform pan first).
- Add the second red velvet layer and frost the entire cake with remaining cream cheese frosting.
5. Decorate
- Press toasted pecans onto the sides or top.
- Sprinkle red velvet crumbs for a dramatic finish.
6. Chill & Serve
- Refrigerate for at least 1 hour before slicing (helps layers set).
- Use a hot knife for clean slices.
Frequently Asked Questions (FAQs)
1. Can I make this ahead of time?
Yes!
- Cheesecake layer can be made 1–2 days in advance.
- Assembled cake keeps well in the fridge for up to 3 days.
2. Can I use a different nut?
Yes! Walnuts or almonds work well, but pecans give the best buttery flavor.
3. Why did my cheesecake crack?
- Overbaking → Remove when slightly jiggly in the center.
- Sudden temperature change → Cool gradually in the oven with the door slightly open.
4. Can I skip the food coloring?
Yes, but the cake will be more brownish-red (natural cocoa color).
5. Can I freeze this cake?
Yes! Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
6. What if I don’t have buttermilk?
Use 1 cup milk + 1 tbsp lemon juice/vinegar, let sit for 5 minutes.
7. Can I make cupcakes instead?
Yes! Bake red velvet cupcakes, then top with mini cheesecake layers and frosting.
Serving Suggestions
- Drizzle with caramel sauce for extra decadence.
- Serve with vanilla ice cream for a contrast in textures.
- Pair with coffee or dessert wine for an elegant finish.
Conclusion
This Butter Pecan Red Velvet Cheesecake is a luxurious, multi-layered dessert that’s perfect for celebrations or when you want to treat yourself. The combination of moist red velvet, creamy cheesecake, and crunchy pecans creates an unforgettable flavor experience.
Prep Time: 45 mins | Bake Time: 1 hour 5 mins | Chill Time: 3+ hours
Servings: 12–16 slices
Indulge in this stunning dessert—it’s worth every bite! 🍰❤️
