Why Make This Recipe

Butter Pecan Red Velvet Cheesecake combines several beloved desserts into one tasty treat. This recipe offers the classic flavors of red velvet cake enriched by a creamy butter pecan cheesecake layer. It’s perfect for special occasions or when you want to impress family and friends with something unique and delicious. The blend of textures and flavors will leave everyone wanting more!

How to Make Butter Pecan Red Velvet Cheesecake

Ingredients:

• 1 1⁄2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1⁄2 teaspoon salt
• 1 cup buttermilk
• 1⁄2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring
• 16 oz cream cheese, softened
• 1⁄2 cup granulated sugar
• 1⁄2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup toasted pecans, chopped
• 1⁄2 cup melted butter
• 8 oz cream cheese, softened
• 1⁄2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1⁄2 cup toasted pecans, chopped
• Red velvet cake crumbs (from trimmed cake layers)

Directions:

1. Prepare the Red Velvet Cake Layers: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt. In another bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. Allow to cool completely.

2. Make the Butter Pecan Cheesecake Layer: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. Beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, melted butter, and toasted pecans. Pour the batter into the pan and bake for 30 to 35 minutes, or until set. Cool completely, then refrigerate for at least 2 hours.

3. Prepare the Cream Cheese Frosting: Beat the cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.

4. Assemble the Cake: Place one red velvet cake layer on a serving plate and spread a thin layer of frosting over it. Add the butter pecan cheesecake layer on top and spread another thin layer of frosting. Top with the second red velvet cake layer. Frost the entire cake with the remaining cream cheese frosting.

5. Decorate: Garnish the cake with toasted pecans and red velvet cake crumbs.

6. Chill and Serve: Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld.

How to Serve Butter Pecan Red Velvet Cheesecake

Serve the Butter Pecan Red Velvet Cheesecake chilled. Slice it into pieces and enjoy it on its own or pair it with a scoop of vanilla ice cream for extra sweetness.

How to Store Butter Pecan Red Velvet Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days if kept chilled.

Tips to Make Butter Pecan Red Velvet Cheesecake

• Make sure your cream cheese is softened to room temperature for easy mixing.
• Toast the pecans before adding them to enhance their flavor.
• Use gel food coloring for a richer red color in your cake.
• If the cheesecake layer puffs up while baking, it’s normal. It will settle as it cools.

Variation

You can replace the pecans with walnuts for a different nutty flavor. You can also experiment with flavors by adding a hint of almond or coconut extract to the batter.

FAQs

Q: Can I make this cheesecake in advance?
A: Yes, you can make the cheesecake portion a day in advance and store it in the fridge. Assemble the cake on the day you plan to serve it.

Q: Is it necessary to refrigerate the cake?
A: Yes, refrigerating the cake helps the layers set and melds the flavors. It’s best served chilled.

Q: Can I freeze Butter Pecan Red Velvet Cheesecake?
A: Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Allow it to thaw in the fridge before serving.