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
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
- 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.
