If you’re looking to wow your friends and family with a dessert that’s as stunning to look at as it is delicious to eat, then you absolutely must try this Butter Pecan Red Velvet Cheesecake Recipe. It masterfully combines the rich, velvety smoothness of classic cheesecake with the vibrant color and subtle cocoa hint of red velvet, all topped with irresistibly buttery, toasted pecans. This dessert isn’t just a treat for your taste buds; it’s a feast for the eyes and a conversation starter at any gathering.
Ingredients You’ll Need
Each ingredient in this Butter Pecan Red Velvet Cheesecake Recipe has a crucial role, from building the creamy texture to bringing that perfect balance of flavors and hues. The list is simple yet essential, ensuring every bite melts in your mouth with the ideal buttery, nutty crunch and luscious red velvet taste.
- Graham cracker crumbs: Provides a slightly sweet, crunchy base that holds the cheesecake together perfectly.
- Granulated sugar: Sweetens both the crust and the creamy filling with the perfect amount of subtlety.
- Unsalted butter: Adds richness and helps bind the crust and pecan topping for that melt-in-your-mouth quality.
- Cream cheese: The star of the cheesecake, offering a smooth and tangy foundation for the flavor.
- Sour cream: Lightens the texture and adds a slight tang, making each bite delightfully creamy.
- Eggs: Essential for structure and creating that dense yet tender cheesecake texture.
- All-purpose flour: Provides subtle firmness to the filling, giving it just the right set.
- Vanilla extract: Infuses warmth and enhances all the other flavors with its aromatic sweetness.
- Cocoa powder: The secret touch that complements the red velvet flavor perfectly with its mild chocolate bitterness.
- Red food coloring: Gives the cheesecake that unmistakable and stunning red velvet color.
- Heavy cream: Adds richness and smoothness to the batter for a luscious mouthfeel.
- Pecans: The buttery crunch that brings texture and nutty sweetness to the topping.
- Brown sugar: Enhances the topping with a deep, caramel-like sweetness.
- Salt: Balances the sweetness and elevates the flavors of the pecans and butter.
How to Make Butter Pecan Red Velvet Cheesecake Recipe
Step 1: Prepare Your Pan and Crust
Start by preheating your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper to prevent sticking and help with a smooth release later. Then, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of your pan to create a deliciously crunchy crust that will hold your cheesecake filling perfectly. Bake for about 8 to 10 minutes until set, then remove from the oven and let it cool—this step ensures that the crust stays crisp and doesn’t become soggy once you pour in the filling.
Step 2: Make the Creamy Red Velvet Filling
Now for the magic part: in a large mixing bowl, beat together the softened cream cheese, sour cream, and sugar until you achieve a luxuriously smooth mixture free of lumps. Add the eggs one at a time, beating well after each addition to incorporate air and ensure a velvety texture. Then, sift in the flour, cocoa powder, vanilla extract, and red food coloring, mixing just until everything is combined. This batter is where the vibrant, eye-catching red velvet flavor comes alive, blending tangy cream cheese with a subtle cocoa essence.
Step 3: Bake the Cheesecake
Pour the rich red velvet batter over your cooled crust with care, spreading it out evenly. Bake at 325°F for 55 to 60 minutes. You want the center to be set but still have a gentle jiggle, signaling that it’s perfectly baked without drying out. After baking, turn off the oven and let the cheesecake cool inside for an hour. This gradual cooling helps prevent cracks. Finally, refrigerate it for at least 4 hours, or ideally overnight, so the flavors meld and the texture firms up to luscious perfection.
Step 4: Prepare the Butter Pecan Topping
While the cheesecake chills, it’s time to create that irresistible pecan topping. In a skillet over medium heat, melt the butter with the brown sugar until the mixture starts bubbling and smells heavenly. Toss in the chopped pecans, add the salt and vanilla extract, and cook everything together for about 5 minutes. This toasts the nuts to golden-brown perfection and coats them in a sweet, buttery glaze that will add an unforgettable crunch and richness atop your cheesecake.
Step 5: Assemble and Serve
Once the cheesecake is fully chilled and set, lovingly spoon or carefully spread the warm butter pecan topping over the surface. The nutty aroma and glossy coating invite you to dive into this beauty. Slice it up and get ready to impress everyone with your gorgeous, decadent Butter Pecan Red Velvet Cheesecake Recipe masterpiece.
How to Serve Butter Pecan Red Velvet Cheesecake Recipe
Garnishes
A simple dusting of powdered sugar or a few whole pecans placed artfully on top can elevate the look and add an extra touch of elegance. For an even more indulgent experience, a swirl of whipped cream on each slice complements the richness beautifully.
Side Dishes
Pair your cheesecake with fresh berries or a light fruit compote to bring a bright, refreshing contrast to the buttery pecans and creamy filling. A scoop of vanilla bean ice cream is also a dreamy companion for anyone who loves a classic dessert duo.
Creative Ways to Present
Why not serve individual mini cheesecakes in clear glasses topped with the butter pecan mixture for a stunning presentation? Alternatively, layering slices on a dessert platter with edible flowers or dark chocolate shavings adds an artistic flair that guests will admire before the first bite.
Make Ahead and Storage
Storing Leftovers
Keep leftover Butter Pecan Red Velvet Cheesecake Recipe covered tightly in the fridge for up to 4 days to maintain its creamy texture and fresh flavors. Using an airtight container will ensure it doesn’t absorb any fridge odors.
Freezing
This cheesecake freezes beautifully. Wrap it securely in plastic wrap and then aluminum foil to protect it from freezer burn, and store it for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator to preserve that perfect texture.
Reheating
Cheesecake is best served chilled, so reheating is generally not recommended. However, if you prefer a slightly softened slice, let it sit at room temperature for 15 to 20 minutes before serving instead of using heat.
FAQs
Can I use a different type of nut for the topping?
Absolutely! Walnuts or almonds work wonderfully if pecans aren’t your favorite, and they will still deliver that lovely buttery crunch that complements the cheesecake.
Is the red food coloring necessary for this recipe?
The red food coloring is key to achieving that classic red velvet look, but if you prefer, you can omit it and enjoy a subtle cocoa-flavored cheesecake with a natural cream color instead.
Can I make this cheesecake gluten-free?
Yes, simply substitute the graham cracker crumbs and all-purpose flour with gluten-free alternatives to keep the recipe safe for gluten-sensitive diets without compromising taste.
How do I prevent my cheesecake from cracking?
Cooling the cheesecake slowly in the oven with the door slightly ajar and avoiding overmixing the batter helps reduce the chance of cracks while baking.
Can I prepare the butter pecan topping ahead of time?
You can make the pecan topping a day in advance and store it in an airtight container at room temperature, then warm it slightly before spreading on the cheesecake for the best texture.
Final Thoughts
There’s something undeniably special about this Butter Pecan Red Velvet Cheesecake Recipe that makes it more than just dessert; it’s an experience. The rich cream cheese filling, the vibrant red velvet charm, and the sweet buttery pecan topping come together in perfect harmony. Once you try making it, I promise it will become one of your all-time favorite desserts to share and savor, creating warm memories bite after luscious bite.
Print
Butter Pecan Red Velvet Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Butter Pecan Red Velvet Cheesecake combines the classic rich and creamy texture of cheesecake with the vibrant flavors of red velvet and the crunchy sweetness of buttered pecans. Featuring a graham cracker crust, a luscious red velvet cheesecake filling, and a buttered pecan topping, this dessert makes a stunning centerpiece for any occasion.
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
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
- Make the Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press evenly into the bottom of the prepared pan. Bake for 8-10 minutes until set, then remove from oven and let cool.
- Prepare the Cheesecake Batter: Beat together cream cheese, sour cream, and sugar until smooth and creamy. Add eggs one at a time, beating well after each. Incorporate flour, cocoa powder, vanilla extract, and red food coloring until the batter is smooth and uniformly colored.
- Bake the Cheesecake: Pour the batter over the cooled crust and bake for 55-60 minutes, until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Butter Pecan Topping: In a skillet over medium heat, melt butter and brown sugar. Add chopped pecans, salt, and vanilla extract. Cook, stirring frequently, for about 5 minutes until the pecans are toasted and the mixture is bubbling. Remove from heat and let cool.
- Serve: Once the cheesecake is fully chilled, spoon the butter pecan topping evenly over the cheesecake. Slice and serve chilled for best flavor and texture.
Notes
- Ensure the cream cheese is softened for a smooth batter without lumps.
- Do not overbake the cheesecake; the center should still jiggle slightly when done to avoid cracks.
- Allow the cheesecake to cool gradually in the turned-off oven to prevent cracking.
- The butter pecan topping can be made ahead and stored in an airtight container.
- Use a water bath if desired to reduce risk of cracking the cheesecake, though it is not mandatory.
