If you have a passion for decadent desserts that combine rich textures with bold flavors, then you’re going to fall head over heels for this Butter Pecan Red Velvet Cheesecake Recipe. It’s a stunning twist on traditional red velvet, layered with creamy cheesecake and topped with buttery, caramelized pecans that add the perfect crunch. Whether you’re celebrating a special occasion or just craving something utterly indulgent, this dessert brings together everything wonderful about red velvet and cheesecake in one glorious bite.
Ingredients You’ll Need
The ingredients for this Butter Pecan Red Velvet Cheesecake Recipe are simple and thoughtfully chosen. Each component plays a crucial role in building layers of creamy, velvety, and nutty flavors that make this dessert unforgettable.
- Graham cracker crumbs: The base crust that brings subtle sweetness and a buttery crunch.
- Granulated sugar: Sweetens both the crust and the creamy filling perfectly.
- Unsalted butter: Adds richness to the crust and helps toast the pecans to perfection.
- Cream cheese: The heart of your cheesecake, lending that creamy texture everyone loves.
- Sour cream: Adds tanginess and smoothness to the cheesecake batter.
- Large eggs: Bind everything together and create the perfect cheesecake structure.
- All-purpose flour: Helps stabilize the cheesecake for a smooth, crack-free finish.
- Vanilla extract: Brings a warm, aromatic depth to the filling and pecan topping.
- Cocoa powder: Provides that classic subtle chocolate hint in red velvet.
- Red food coloring: Essential for that signature vibrant red hue.
- Heavy cream: Enriches the batter for extra creaminess.
- Pecans: Chopped and toasted for a crunchy, buttery contrast.
- Brown sugar: Caramelizes with butter to glaze the pecans beautifully.
- Salt: Enhances all the sweet flavors and balances the richness.
How to Make Butter Pecan Red Velvet Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line it with parchment paper for easy removal later. Mix the graham cracker crumbs with sugar and melted butter, then press this mixture firmly into the bottom of the pan. Bake it for about 8 to 10 minutes until it’s set and lightly golden. This warm, buttery crust forms the perfect foundation for your cheesecake.
Step 2: Mix the Cheesecake Batter
In a large bowl, beat together cream cheese, sour cream, and sugar until perfectly smooth and creamy. Adding the eggs one at a time ensures a rich, silky texture without overbeating. Next, gently fold in the flour, cocoa powder, vanilla extract, and red food coloring. This combination creates the classic velvety flavor and that stunning red velvet color that steals the show.
Step 3: Bake the Cheesecake
Pour your luscious cheesecake batter evenly over the cooled crust. Bake it for 55 to 60 minutes, watching for the center to be set but still have a slight jiggle — the hallmark of a creamy cheesecake. Once out of the oven, leave the cheesecake inside with the heat turned off for an hour to cool slowly, preventing cracks. Refrigerate it for at least four hours or overnight to let all the flavors settle beautifully.
Step 4: Make the Butter Pecan Topping
While the cheesecake chills, start the topping by melting butter and brown sugar in a skillet over medium heat. Toss in the chopped pecans, salt, and vanilla extract, cooking just until the pecans are toasted, coated in a glossy, bubbling caramel glaze. This aromatic, buttery topping will add the perfect crunchy contrast to your soft cheesecake.
Step 5: Assemble and Serve
Once the cheesecake is fully chilled and firm, generously spoon the warm butter pecan mixture over the top. The sticky, nutty topping glistening against the vibrant red velvet cheesecake is dazzling. Slice carefully, serve with pride, and prepare for an outburst of compliments!
How to Serve Butter Pecan Red Velvet Cheesecake Recipe
Garnishes
A sprinkle of extra chopped pecans on top or a dusting of cocoa powder adds elegance and an inviting look. You can also add a dollop of freshly whipped cream for extra richness and to balance the sweetness.
Side Dishes
This dessert shines on its own but pairs wonderfully with a cup of strong coffee or a scoop of vanilla bean ice cream. Fresh berries can add a light, tangy contrast that heightens the red velvet flavor.
Creative Ways to Present
Serve this cheesecake on a rustic wooden board with a drizzle of melted chocolate or caramel sauce. For gatherings, cut into small, bite-sized squares or mini cheesecake cups for easy sharing and elegant presentation.
Make Ahead and Storage
Storing Leftovers
Carefully cover your cheesecake with plastic wrap or store it in an airtight container and refrigerate. It will keep nicely for up to 5 days, allowing you to savor this dessert a little longer without losing freshness.
Freezing
If you want to prep ahead or save leftovers, wrap the cheesecake tightly in plastic and foil before freezing. It will stay delicious for up to 2 months. Thaw overnight in the fridge for the best texture and flavor.
Reheating
This cheesecake is best enjoyed cold, but if you prefer it slightly warmed, let it sit at room temperature for 20 minutes before serving. Avoid microwaving, as it can alter the creamy consistency.
FAQs
Can I use a different type of nuts in this Butter Pecan Red Velvet Cheesecake Recipe?
Absolutely! While pecans are traditional and add a lovely buttery crunch, you can substitute walnuts or almonds to suit your taste or what you have on hand.
Is it necessary to let the cheesecake cool in the oven after baking?
Yes, allowing the cheesecake to cool slowly in the oven helps prevent cracks by easing the temperature change. This step contributes greatly to a smooth, beautiful cheesecake surface.
Can I make this cheesecake without red food coloring?
You can skip the food coloring if you want a milder look, but keep in mind red velvet is known for its vibrant red shade. Natural alternatives like beet juice powder can also be used for color.
What’s the best way to chop pecans for the topping?
Use a sharp knife to roughly chop the pecans into small pieces. Avoid making them too fine, as the topping benefits from a bit of bite and texture.
Can I use a different type of crust for this cheesecake?
Yes! While the graham cracker crust complements the flavors well, you can opt for crushed vanilla wafers or even a chocolate cookie crust for a different twist.
Final Thoughts
This Butter Pecan Red Velvet Cheesecake Recipe is one of those magical desserts that brings joy with each bite. Its creamy texture, stunning color, and the irresistible crunch of buttery pecans make it a standout treat any time of year. I promise, once you try it, it will become a beloved favorite to share with friends and family. So, grab your mixing bowl and get ready for some serious dessert happiness!
Print
Butter Pecan Red Velvet Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Butter Pecan Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the vibrant colors of red velvet and the crunchy sweetness of toasted butter pecans. Featuring a buttery graham cracker crust, a smooth red velvet cheesecake filling, and a decadent pecan topping, this dessert is perfect for special occasions or whenever you’re craving a show-stopping sweet treat.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 ½ cups cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 tbsp red food coloring
- ½ cup heavy cream
Butter Pecan Topping
- 1 ½ cups pecans, chopped
- ¼ cup unsalted butter
- ½ cup brown sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake.
- Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set, then remove and allow to cool.
- Mix the Cheesecake Batter: Beat softened cream cheese, sour cream, and sugar together until completely smooth. Add eggs one at a time, beating well after each. Incorporate flour, cocoa powder, vanilla extract, and red food coloring, mixing until the batter is smooth and even in color.
- Bake the Cheesecake: Pour the batter into the cooled crust and bake for 55-60 minutes. The center should be set but still slightly jiggly when done. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Butter Pecan Topping: In a medium skillet over medium heat, melt butter and brown sugar. Add chopped pecans, salt, and vanilla extract. Cook while stirring for about 5 minutes, until pecans are toasted and the sugar mixture is bubbling. Remove from heat and allow to cool.
- Assemble and Serve: Once the cheesecake is fully chilled, spread the butter pecan topping evenly over the top. Slice into 12 servings and enjoy your indulgent Butter Pecan Red Velvet Cheesecake!
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
- Be careful not to overbake the cheesecake to avoid cracks; the slight jiggle in the center is ideal.
- Make sure the crust has cooled completely before adding the batter to prevent it from becoming soggy.
- The red food coloring can be adjusted or omitted for a less vivid color.
- If preferred, toast the pecans separately beforehand for even more intense flavor.
- Chilling overnight results in the best texture and easier slicing.
