Butter Pecan Red Velvet Cheesecake Recipe

Introduction

Craving a dessert that’s as decadent as it is show-stopping? What if you could combine the vibrant, tangy allure of red velvet cake with a creamy butter pecan cheesecake, all topped with luscious cream cheese frosting? Say hello to Butter Pecan Red Velvet Cheesecake! This layered masterpiece features moist red velvet cake, a rich pecan-infused cheesecake center, and a velvety frosting, garnished with toasted pecans and cake crumbs. Perfect for holidays, birthdays, or any special occasion, it’s a dessert that’s sure to impress. Ready to create some indulgent, nutty magic? Let’s grab your cake pans and get baking!

Overview

Butter Pecan Red Velvet Cheesecake is a multi-layered dessert with two red velvet cake layers, a buttery pecan cheesecake center, and cream cheese frosting, decorated with toasted pecans and red velvet crumbs. What makes it special? It blends the cocoa-tangy flavor of red velvet with the nutty richness of pecans in a creamy cheesecake, creating a harmonious balance of textures and tastes. This recipe takes about 6 hours (1 hour prep, 1 hour baking, 4 hours chilling) and serves 12–14, making it ideal for celebrations or gatherings.

• Time Requirement: 6 hours (1 hour prep, 1 hour baking, 4 hours chilling)
• Difficulty Level: Moderate (requires careful layering and chilling)
• Servings: 12–14 slices

Essential Ingredients

The magic of Butter Pecan Red Velvet Cheesecake lies in its vibrant, high-quality ingredients. Here’s what you’ll need and why each one matters:

For the Red Velvet Cake Layers

• All-Purpose Flour (1½ cups): Provides structure for a tender, moist cake.
• Granulated Sugar (1 cup): Sweetens and tenderizes the cake.
• Baking Soda (1 tsp): Reacts with buttermilk and vinegar for lift.
• Cocoa Powder (1 tsp, unsweetened): Adds the signature red velvet cocoa flavor.
• Salt (½ tsp): Enhances flavors and balances sweetness.
• Buttermilk (1 cup): Adds tanginess and moisture, aiding in a soft crumb.
• Vegetable Oil (½ cup): Keeps the cake moist and tender.
• Large Eggs (2): Bind the ingredients and add richness.
• Vanilla Extract (1 tsp): Enhances flavor with a warm note.
• White Vinegar (1 tsp): Reacts with baking soda for a light texture.
• Red Food Coloring (1 tbsp): Creates the iconic red velvet hue.

For the Butter Pecan Cheesecake Layer

• Cream Cheese (16 oz, softened): Forms a creamy, tangy cheesecake base.
• Granulated Sugar (½ cup): Sweetens the cheesecake subtly.
• Brown Sugar (½ cup): Adds a caramel-like depth to complement pecans.
• Large Eggs (2): Provide structure and richness.
• Vanilla Extract (1 tsp): Balances flavors with a sweet note.
• Chopped Pecans (1 cup, toasted): Add nutty crunch and buttery flavor.
• Melted Butter (½ cup): Enhances richness and binds the pecans.

For the Cream Cheese Frosting

• Cream Cheese (8 oz, softened): Creates a tangy, creamy frosting base.
• Unsalted Butter (½ cup, softened): Adds smoothness and richness.
• Powdered Sugar (4 cups): Sweetens and thickens for a spreadable texture.
• Vanilla Extract (2 tsp): Enhances flavor with a warm, sweet note.

For Topping

• Chopped Pecans (½ cup, toasted): Add crunch and a nutty garnish.
• Red Velvet Crumbs (from trimmed cake layers): Provide color and texture for decoration.

Substitutions and Variations

• Flour: Use a 1:1 gluten-free flour blend for a gluten-free cake.
• Buttermilk: Substitute with 1 cup milk (or non-dairy milk) mixed with 1 tsp lemon juice or vinegar, rested for 5 minutes.
• Red Food Coloring: Use natural red food coloring (like beet juice) or omit for a cocoa-colored cake, adjusting flavor slightly.
• Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
• Butter: Swap with vegan butter or margarine for a dairy-free version.
• Pecans: Replace with walnuts, almonds, or omit for a nut-free cheesecake (increase vanilla to 1½ tsp).
• Powdered Sugar: Reduce to 3½ cups for a less sweet frosting or use a sugar-free alternative.
• Add-Ins: Mix ½ cup white chocolate chips into the cheesecake batter or drizzle caramel over the frosting.
• Vegan Option: Use vegan cream cheese, vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), non-dairy buttermilk, and vegan cake ingredients.

Step-by-Step Instructions

Making Butter Pecan Red Velvet Cheesecake is a rewarding process with distinct layers. Follow these instructions for a perfect dessert every time:

For the Red Velvet Cake Layers

1. Preheat and Prep:
   • Preheat the oven to 350°F (175°C).
   • Grease and line two 9-inch round cake pans with parchment paper. Lightly grease the parchment.
   • Tip: Dust with flour or use nonstick spray for easy release.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together 1½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1 tsp cocoa powder, and ½ tsp salt. Set aside.
   • Tip: Sift the cocoa powder to avoid clumps for a smooth batter.
3. Mix the Wet Ingredients:
   • In a large mixing bowl, whisk together 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 tsp white vinegar, and 1 tbsp red food coloring until well combined.
   • Tip: Mix thoroughly to ensure the food coloring is evenly distributed for a vibrant red hue.
4. Combine and Bake:
   • Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or mixer on low speed until smooth and just combined, about 1–2 minutes.
   • Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
   • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
   • Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.
   • Tip: Level the cakes with a serrated knife if domed, reserving crumbs for decoration.

For the Butter Pecan Cheesecake Layer

5. Preheat and Prep:
   • Preheat the oven to 325°F (163°C).
   • Grease a 9-inch springform pan and wrap the outside with foil if using a water bath to prevent leaks.
   • Tip: Line the bottom with parchment for easier release.
6. Toast the Pecans:
   • Spread 1 cup chopped pecans on a baking sheet and toast at 325°F for 5–7 minutes, stirring once, until fragrant. Set aside to cool.
   • Tip: Watch closely to avoid burning, as toasted pecans enhance flavor.
7. Make the Cheesecake Batter:
   • In a large mixing bowl, use a stand mixer or handheld mixer on medium speed to beat 16 oz softened cream cheese, ½ cup granulated sugar, and ½ cup brown sugar until smooth and creamy, about 2 minutes.
   • Add 2 large eggs one at a time, mixing well after each addition.
   • Stir in 1 tsp vanilla extract, ½ cup melted butter, and the toasted pecans until fully combined.
   • Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and mix gently to prevent excess air.
8. Bake the Cheesecake:
   • Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
   • Optional: Place the pan in a larger roasting pan and add hot water (about 1 inch up the sides) for a water bath to prevent cracks.
   • Bake for 30–35 minutes, until the edges are set and the center has a slight jiggle.
   • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
   • Cool to room temperature (about 1 hour), then refrigerate for at least 2 hours to set.
   • Tip: The center should wobble slightly but not be liquid; overbaking can cause a dry texture.

For the Cream Cheese Frosting

9. Make the Frosting:
   • In a large mixing bowl, beat 8 oz softened cream cheese and ½ cup softened unsalted butter on medium speed until creamy, about 2 minutes.
   • Gradually add 4 cups powdered sugar and 2 tsp vanilla extract, beating until smooth and fluffy, about 2–3 minutes.
   • Tip: Sift powdered sugar to avoid lumps, and adjust consistency with 1–2 tsp milk if too thick.

Assembly and Decoration

10. Assemble the Cake:
    • Place one cooled red velvet cake layer on a serving plate or cake stand. Spread a thin layer of cream cheese frosting over the top.
    • Carefully remove the chilled cheesecake from the springform pan and place it on top of the frosted cake layer. Spread another thin layer of frosting over the cheesecake.
    • Top with the second red velvet cake layer, pressing gently to secure.
    • Frost the top and sides of the entire cake with the remaining cream cheese frosting, smoothing with an offset spatula or creating swirls for texture.
    • Tip: Chill the cake briefly (15 minutes) between layers if the frosting softens to ensure clean assembly.
11. Decorate:
    • Sprinkle ½ cup toasted chopped pecans around the top edge or sides of the cake for a nutty garnish.
    • Crumble reserved red velvet cake trimmings and sprinkle over the top for a vibrant, textured finish.
    • Tip: Press pecans gently into the frosting to secure, and use a piping bag for decorative frosting swirls if desired.
12. Chill and Serve:
    • Refrigerate the assembled cake for at least 1 hour to set the frosting and meld the flavors.
    • Slice into 12–14 wedges using a sharp knife dipped in hot water and wiped clean between cuts.
    • Serve chilled, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce.
    • Tip: Keep refrigerated until serving to maintain the cheesecake’s firmness.

Assembly

Assembling Butter Pecan Red Velvet Cheesecake is all about creating a stunning, multi-layered dessert with rich flavors and textures. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Bake moist red velvet layers, add a creamy pecan cheesecake center, and frost generously for a balanced, elegant cake.
• Baking Tips:
  • Use a water bath for a crack-free cheesecake, ensuring the foil is tightly wrapped to prevent leaks.
  • Cool all layers completely before assembling to prevent melting or sliding.
  • Chill the cheesecake thoroughly for easy handling and clean layering.
• Presentation Tips:
  • Serve on a cake stand to showcase the vibrant red velvet, creamy frosting, and nutty garnishes.
  • Garnish with pecans and cake crumbs for a professional, textured look, or add fresh berries for a pop of color.
  • Pair with a glass of coffee, milk, or sparkling wine for a complete dessert experience, perfect for Christmas, Valentine’s Day, or anniversaries.
  • Use a cake server to lift slices cleanly, highlighting the distinct red velvet and cheesecake layers.

Storage and Make-Ahead Tips

Butter Pecan Red Velvet Cheesecake is best chilled and can be prepped or stored with these tips to maintain its quality:

• Make-Ahead:
  • Bake the red velvet cake layers up to 1 day in advance, wrap tightly, and store at room temperature.
  • Prepare the cheesecake layer up to 2 days ahead, refrigerate in the springform pan, and remove when ready to assemble.
  • Make the frosting up to 1 day ahead, store in the fridge, and re-whisk before using.
  • Assemble the cake up to 1 day before serving, cover, and refrigerate, adding garnishes just before serving.
  • Tip: Don’t add pecans or crumbs too early, as they may soften in the fridge.
• Storage:
  • Store the assembled cake in the refrigerator, covered with plastic wrap or a cake dome, for up to 5 days. The frosting and cheesecake keep it moist.
  • Keep in the cake pan or on a serving plate, or transfer slices to an airtight container.
  • Tip: Cover tightly to prevent the cake from absorbing fridge odors.
• Freezing:
  • Freeze the unfrosted cake layers and cheesecake separately, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw in the fridge overnight, then assemble and frost.
  • Freeze the assembled cake (without garnishes) for up to 1 month. Thaw in the fridge overnight before adding pecans and crumbs.
  • Freeze individual slices for quick portions, wrapping each tightly to prevent freezer burn.
  • Tip: Avoid freezing with garnishes, as pecans may lose crunch and crumbs may soften.

Recipe Variations

Butter Pecan Red Velvet Cheesecake is versatile and fun to customize. Here are some creative twists to try:

• Chocolate Butter Pecan Cheesecake: Add ½ cup melted chocolate to the cheesecake batter and use chocolate frosting instead of cream cheese frosting.
• Caramel Pecan Red Velvet Cheesecake: Drizzle caramel sauce over the cheesecake layer and top with a caramel frosting.
• White Chocolate Red Velvet Cheesecake: Mix ½ cup melted white chocolate into the cheesecake and garnish with white chocolate curls.
• Spiced Red Velvet Cheesecake: Add ½ tsp cinnamon and ¼ tsp nutmeg to the cake batter for a warm, spiced flavor.
• Gluten-Free Cheesecake: Use a 1:1 gluten-free flour blend for the cake and ensure all other ingredients are gluten-free.
• Vegan Cheesecake: Use vegan cream cheese, vegan butter, flax eggs, non-dairy buttermilk, and vegan cake ingredients for a plant-based version.

Conclusion

You’re now ready to create a Butter Pecan Red Velvet Cheesecake that’s as irresistible as it is stunning! This 6-hour recipe is perfect for holidays, birthdays, or anytime you want a decadent, show-stopping dessert. With its moist red velvet layers, creamy pecan cheesecake center, and luscious cream cheese frosting, it’s a treat that’s sure to steal the show. Feel free to tweak the garnishes, flavors, or add-ins to make it your own. Grab your cake pans, toast those pecans, and enjoy every rich, nutty bite. Happy baking, and savor the red velvet-pecan bliss!

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FAQs

1. Can I use a different pan size?
Yes, but adjust baking times. For 8-inch pans, increase cake baking time to 28–33 minutes and cheesecake to 35–40 minutes. Check with a toothpick and for a set center.

2. Is this cheesecake healthy?
It’s an indulgent dessert, but you can lighten it with low-fat cream cheese, reduced sugar (¾ cup total in cheesecake), or smaller slices. Enjoy in moderation.

3. Can I make this vegan?
Yes! Use vegan cream cheese, vegan butter, flax eggs, non-dairy buttermilk, and vegan cake ingredients. Ensure pecans and sugars are vegan-friendly.

4. Why did my cheesecake crack?
Overmixing, overbaking, or rapid cooling can cause cracks. Use a water bath, mix gently, and cool slowly in the oven to prevent them.

5. Can I skip the water bath for the cheesecake?
Yes, but a water bath ensures a smooth, crack-free texture. Without it, monitor closely to avoid overbaking, and expect possible minor cracks.

6. How do I get clean slices?
Chill the cake for at least 1 hour, use a sharp knife dipped in hot water, and wipe clean between cuts for neat, professional slices.

7. Can I prep this for a party?
Yes! Bake components up to 2 days ahead, assemble up to 1 day ahead, and refrigerate. Add garnishes just before serving for a fresh, vibrant look.

8. What’s the best way to store leftovers?
Store covered in the fridge for up to 5 days. Keep on a serving plate or transfer slices to an airtight container to maintain freshness.