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
Scale
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.
