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If you are craving a show-stopping dessert that combines rich, velvety texture with a buttery, nutty crunch, this Butter Pecan Red Velvet Cheesecake Recipe is your ultimate answer. Imagine the classic red velvet flavor swirling seamlessly into a creamy cheesecake base, crowned with a decadent butter pecan topping that adds an irresistible caramelized crunch. Every bite brings a perfect harmony of smooth, sweet, and nutty notes, making it a dessert that everyone will talk about long after the last crumb disappears.
Ingredients You’ll Need
For this Butter Pecan Red Velvet Cheesecake Recipe, you’ll gather simple but essential ingredients that each play a crucial role in building its unforgettable flavor and texture. From the tangy cream cheese to the warm, toasty pecans, these basics come together to create a masterpiece.
- Graham cracker crumbs: Form the buttery, crunchy crust that’s the perfect base for the cheesecake.
- Granulated sugar: Adds sweetness to both crust and filling, balancing tang and richness.
- Unsalted butter: Brings moisture and richness to the crust and the pecan topping.
- Cream cheese: The star ingredient that provides the lusciously smooth, creamy cheesecake texture.
- Sour cream: Adds a slight tang and keeps the cheesecake filling tender and silky.
- Eggs: Bind the ingredients, helping the cheesecake set beautifully without cracking.
- All-purpose flour: Helps stabilize the cheesecake for a perfect slice every time.
- Vanilla extract: Enhances all the flavors with a warming aromatic base.
- Cocoa powder: Adds depth to the red velvet flavor without overpowering the cheesecake’s creaminess.
- Red food coloring: Gives that iconic vibrant red color that makes this cheesecake visually stunning.
- Heavy cream: Adds richness and smoothness to the filling.
- Pecans: The nutty, buttery crown jewel that tops the cheesecake with a delightful crunch.
- Brown sugar: Sweetens and caramelizes the pecans for a heavenly topping.
- Salt: Balances sweetness and enhances all the flavors in the pecan topping.
How to Make Butter Pecan Red Velvet Cheesecake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper. This setup ensures easy cheesecake removal and helps achieve that perfect presentation once baked and chilled.
Step 2: Create the Crust
Mix the graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press this mixture firmly into the bottom of your prepared pan to form an even crust. Bake this for 8–10 minutes until it sets, then remove and allow it to cool completely. This crunchy base gives a lovely contrast to the creamy filling that will follow.
Step 3: Make the Cheesecake Filling
In a large bowl, beat together cream cheese, sour cream, and granulated sugar until completely smooth and creamy. Gradually add eggs one at a time, mixing thoroughly after each. Stir in flour, cocoa powder, vanilla extract, and the red food coloring. The batter will turn a beautiful vibrant red, hinting at the luscious flavor that awaits.
Step 4: Bake the Cheesecake
Pour the batter over the cooled crust and place it in the oven. Bake for 55 to 60 minutes until the center is just set but still slightly jiggly. This delicate baking process ensures your cheesecake finishes with the perfect tender texture. Turn off the oven and let the cheesecake cool inside for one hour. Then transfer to the refrigerator to chill for at least four hours or overnight for best results.
Step 5: Prepare the Butter Pecan Topping
In a skillet over medium heat, melt the butter with brown sugar until bubbling and smooth. Add chopped pecans, salt, and vanilla extract, cooking for about five minutes to toast the nuts and create a caramelized coating. Let this mixture cool before topping your cheesecake, adding a divine crunch and buttery sweetness with every bite.
Step 6: Assemble and Serve
Once fully chilled, spread the pecan topping evenly over your red velvet cheesecake. Slice carefully and serve this stunning dessert to your delighted guests or keep it all to yourself – no judgment here!
How to Serve Butter Pecan Red Velvet Cheesecake Recipe
Garnishes
Keep it simple or fancy it up! Fresh whipped cream dollops, a sprinkle of additional chopped pecans, or even a drizzle of chocolate or caramel sauce can enhance the rich experience of this cheesecake. Each garnish complements the buttery pecan topping and cream cheese base to perfection.
Side Dishes
This Butter Pecan Red Velvet Cheesecake Recipe stands beautifully on its own, but for a festive occasion, consider serving with fresh berries or a light fruit salad. These fresh sides add a pop of brightness and balance the richness splendidly.
Creative Ways to Present
For a fun twist, try mini cheesecakes in individual mason jars topped with the pecan mixture or create elegant slices on dessert plates with a zigzag of chocolate sauce. Presentation makes enjoying this dessert feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your Butter Pecan Red Velvet Cheesecake Recipe, wrap any leftovers tightly with plastic wrap or store in an airtight container. Keep refrigerated where it will stay fresh up to four days, maintaining the creamy texture and crunchy topping.
Freezing
If you want to savor this cheesecake later or prepare ahead for a gathering, it freezes well. Wrap tightly in plastic wrap and foil before placing in the freezer. When ready, thaw overnight in the refrigerator for best texture and flavor.
Reheating
This cheesecake is best enjoyed chilled, so avoid reheating. Instead, remove from fridge about 10–15 minutes before serving to allow the flavors and textures to soften slightly, giving you that melt-in-your-mouth experience.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds would also work beautifully in the butter pecan topping, offering a different but equally delicious crunch and flavor profile.
Is it necessary to chill the cheesecake overnight?
Chilling overnight isn’t mandatory but highly recommended. It allows the cheesecake to set properly and the flavors to meld, resulting in a creamier, more flavorful dessert.
Can I make this cheesecake without red food coloring?
You can skip the red food coloring, but the iconic red velvet look won’t be there. The flavor will still be rich and delicious, just less vibrant visually.
What’s the best way to prevent cracks on my cheesecake?
Baking at a lower temperature and letting the cheesecake cool gradually in the oven with the door slightly ajar helps prevent cracks. Also, avoid overmixing and avoid sudden temperature changes.
How long does it take to prepare the entire Butter Pecan Red Velvet Cheesecake Recipe?
The total time is about 5 hours and 30 minutes, including baking, cooling, and chilling time to ensure the perfect texture and flavor. Most of that is passive time, so it’s great for planning ahead.
Final Thoughts
Diving into this Butter Pecan Red Velvet Cheesecake Recipe is like inviting a burst of celebration to your dessert table. The luscious cream cheese filling, velvety red velvet flair, and irresistibly crunchy butter pecan topping come together to create a dessert that’s both classic and unique. Trust me, once you try making this, it’ll quickly become your go-to dessert for special occasions or any time you want to impress. Scoop a slice, savor every bite, and enjoy the compliments coming your way!
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Butter Pecan Red Velvet Cheesecake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
Description
A rich and indulgent Butter Pecan Red Velvet Cheesecake featuring a creamy red velvet cheesecake layer atop a buttery graham cracker crust, topped with a luscious caramelized pecan topping. Perfect for special occasions or dessert lovers seeking a flavorful twist on classic red velvet.
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
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 your oven to 325°F (163°C). Grease a 9-inch springform pan and line it with parchment paper to ensure easy removal of the cheesecake later.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese, sour cream, and granulated sugar until smooth and creamy. Add eggs one at a time, beating thoroughly after each addition to incorporate well. Mix in flour, cocoa powder, vanilla extract, and red food coloring, stirring until fully combined and the batter is smooth.
- Bake the Cheesecake: Pour the cheesecake batter evenly over the cooled crust. Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly when shaken gently. After baking, turn off the oven and leave the cheesecake inside to cool slowly for 1 hour, which helps prevent cracking. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Prepare Pecan Topping: On the stovetop, heat a skillet over medium heat. Melt the butter and stir in the brown sugar until it dissolves and combines well. Add chopped pecans, salt, and vanilla extract, cooking for about 5 minutes until the pecans are toasted and the mixture begins to bubble and caramelize. Remove the skillet from heat and allow the topping to cool before using.
- Assemble and Serve: Once the cheesecake has chilled and set completely, spread the cooled pecan topping evenly over the surface. Slice the cheesecake into 12 servings and serve chilled for the best taste and texture.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the batter.
- Red food coloring can be adjusted to desired intensity.
- Cooling the cheesecake slowly in the turned-off oven helps prevent cracks.
- The pecan topping can be made ahead and stored in an airtight container.
- Use a water bath if desired to further minimize cracking during baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
