If you’re searching for a show-stopping dessert that combines rich flavors and silky texture, look no further than this Butter Pecan Red Velvet Cheesecake Recipe. It’s a delightful twist on classic cheesecake where the velvety red velvet filling meets a buttery pecan crust, all topped with a luscious butter pecan glaze. This cake is as visually stunning as it is decadently delicious, making it perfect for celebrations or any moment you want to treat yourself and your loved ones to something truly special.
Ingredients You’ll Need
Preparing this Butter Pecan Red Velvet Cheesecake Recipe is simpler than it looks, thanks to a list of straightforward, quality ingredients. Each element plays a vital role in delivering that perfect balance of flavor, color, and texture you’ll adore.
- Graham cracker crumbs: The crunchy base that gives your crust its satisfying texture.
- Finely chopped toasted pecans: Adds a nutty richness and delightful crunch throughout the crust and topping.
- Brown sugar: Brings a caramel-like sweetness that deepens the overall flavor.
- Unsalted butter, melted: Binds the crust ingredients together and enriches the buttery taste.
- Cream cheese, softened: The creamy heart of the cheesecake, creating that luscious, smooth filling.
- Granulated sugar: Sweetens the filling to perfection without overpowering the subtle cocoa notes.
- Cocoa powder: Adds the essential hint of chocolate that defines red velvet’s unique flavor profile.
- Sour cream: Provides moisture and tang, making the cheesecake irresistibly creamy.
- Large eggs: Help set the cheesecake while keeping it tender and light.
- Vanilla extract: Enhances all the flavors with warmth and depth.
- Red food coloring (gel or liquid): Gives the filling that iconic vibrant red color.
- Heavy cream: Used in the topping to achieve its rich, glossy finish.
- Pinch of salt: Balances the sweetness and heightens flavors throughout.
How to Make Butter Pecan Red Velvet Cheesecake Recipe
Step 1: Prepare the Butter Pecan Crust
Start by preheating your oven to 325°F. Mix together the graham cracker crumbs, toasted pecans, brown sugar, and melted butter until the mixture is well combined and holds together when pressed. Press this mixture firmly into the base of a greased or parchment-lined 9-inch springform pan. Bake the crust for 10 minutes to toast it lightly and help it set. After baking, set the crust aside to cool completely while you prepare the filling.
Step 2: Make the Red Velvet Cheesecake Filling
Beat the softened cream cheese with granulated sugar in a large bowl until it’s incredibly smooth and free of lumps. Add in the cocoa powder and blend thoroughly to bring out that delicate chocolate undertone. Next, incorporate the sour cream, then beat in the eggs one at a time, ensuring each is fully mixed before the next goes in. Stir in vanilla extract and red food coloring carefully, but avoid overmixing, as you want to keep the filling light and airy. Pour this gorgeous red mixture over your cooled crust and smooth the top gently.
Step 3: Bake with a Water Bath
To achieve that creamy, crack-free texture, wrap the bottom of the springform pan with foil to prevent leaks. Place the pan inside a larger baking dish and carefully pour hot water into the outer pan, filling it halfway up the sides of your cheesecake pan. Bake at 325°F for about 55 to 65 minutes. The cheesecake is done when the center is just set but still slightly jiggly. Turn off the oven, crack the door, and allow the cake to cool gradually inside for one hour. This gentle cooling helps prevent cracks and keeps the texture perfect.
Step 4: Chill the Cheesecake
Once cooled, remove the cheesecake from the water bath and refrigerate it for at least four hours, preferably overnight. This chilling step is key to developing that signature dense, velvety texture that cheesecake lovers crave.
Step 5: Prepare the Butter Pecan Topping
While the cheesecake chills, melt the butter in a small saucepan over medium heat. Stir in brown sugar, heavy cream, and a pinch of salt. Let the mixture simmer gently for 2 to 3 minutes until it thickens just slightly. Remove from heat and fold in the chopped pecans, then allow the topping to cool enough so it thickens but remains pourable, just perfect for spooning on top of your cheesecake.
How to Serve Butter Pecan Red Velvet Cheesecake Recipe
Garnishes
A fresh whipped cream dollop or a scattering of whole toasted pecans adds that extra touch of elegance and texture contrast to your Butter Pecan Red Velvet Cheesecake Recipe. These little finishing touches turn every bite into a little celebration.
Side Dishes
This dessert pairs beautifully with a light, fruity side like mixed berry compote or a simple raspberry sauce to cut through the richness and add a hint of tart brightness. Fresh berries also bring a lovely splash of color alongside the intense red velvet.
Creative Ways to Present
For an eye-catching presentation, try layering slices of cheesecake with a swirl of the butter pecan topping between layers on a dessert platter or individual jars. Alternatively, serve each slice with a drizzled caramel sauce and a sprinkle of sea salt for a gourmet touch that your guests will rave about.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Butter Pecan Red Velvet Cheesecake Recipe fresh by tightly covering it with plastic wrap or storing it in an airtight container in the refrigerator. It will maintain its flavor and texture beautifully for up to 4 days.
Freezing
This cheesecake freezes exceptionally well. Wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to two months. Thaw it overnight in the refrigerator before serving for the best texture.
Reheating
Cheesecake is best served chilled, so reheating is generally not recommended. If you want your butter pecan topping warm, gently reheat it on the stove or in the microwave before spooning it over cooled slices. This keeps textures perfect while enhancing flavors.
FAQs
Can I use chopped walnuts instead of pecans?
Absolutely! Walnuts would offer a slightly different nutty flavor but still complement the butter and red velvet elements beautifully. Just toast them lightly for the best results.
Do I have to use red food coloring?
The red food coloring is what gives the classic red velvet its signature look. If you prefer to skip it, the cheesecake will still taste delicious, though it will lose that vibrant traditional hue.
What if I don’t have a springform pan?
A springform pan is ideal for cheesecakes because it allows for easy removal, but if you don’t have one, a regular cake pan lined with parchment paper and greased well can work. Just be extra gentle when serving.
Can I make the butter pecan topping ahead of time?
Yes, you can prepare the butter pecan topping in advance and store it in the fridge. Simply warm it gently before serving to return it to a pourable consistency.
Is this recipe gluten-free?
This recipe as written contains graham cracker crumbs, which usually are not gluten-free. You could substitute gluten-free graham crumbs or another gluten-free cookie crumb to make it suitable for gluten-sensitive eaters.
Final Thoughts
This Butter Pecan Red Velvet Cheesecake Recipe is truly a dessert worth savoring, where every element shines and complements one another in delicious harmony. Whether for a holiday, special occasion, or just a sweet indulgence, I can’t recommend this cheesecake enough. It’s rich yet balanced, festive yet comforting, and guaranteed to become a favorite in your recipe repertoire. Go ahead and treat yourself—you deserve this slice of heaven!
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Butter Pecan Red Velvet Cheesecake Recipe
- Total Time: 6 hours (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Butter Pecan Red Velvet Cheesecake combines the classic flavors of red velvet cake and creamy cheesecake, topped with a rich butter pecan sauce. It features a buttery pecan crust, a smooth and vibrant red velvet filling, and a luscious pecan topping that adds crunch and sweetness. Perfect for special occasions and holiday gatherings, this decadent dessert offers a Southern-inspired twist.
Ingredients
For the butter pecan crust:
- 1 1/2 cups graham cracker crumbs
- 3/4 cup finely chopped toasted pecans
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
For the red velvet cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (gel or liquid)
For the butter pecan topping:
- 3/4 cup chopped pecans
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 1/4 cup heavy cream
- Pinch of salt
Instructions
- Make the crust: Preheat your oven to 325°F. Combine graham cracker crumbs, finely chopped toasted pecans, brown sugar, and melted butter in a bowl until thoroughly mixed. Press this mixture firmly into the bottom of a greased or parchment-lined 9-inch springform pan. Bake for 10 minutes to set the crust, then remove and let it cool.
- Prepare the red velvet cheesecake filling: In a large bowl, beat the softened cream cheese with granulated sugar until very smooth. Add cocoa powder and mix well to blend. Incorporate the sour cream, then add eggs one at a time, beating after each addition. Stir in vanilla extract and red food coloring until the mixture is fully combined and smooth, taking care not to overmix to avoid cracking.
- Assemble and bake the cheesecake: Pour the prepared red velvet filling evenly over the cooled crust, smoothing the top. Wrap the bottom of the springform pan with foil to prevent water seepage. Place the springform pan inside a larger baking pan and pour hot water into the larger pan to come halfway up the sides of the springform pan, creating a water bath. Bake in the preheated oven for 55 to 65 minutes, or until the center is just set with a slight jiggle.
- Cool and chill the cheesecake: Once baked, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking due to sudden temperature changes. Remove from the oven after an hour and refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavors.
- Make the butter pecan topping: In a small saucepan over medium heat, melt the butter. Add brown sugar, heavy cream, and a pinch of salt. Stir the mixture and allow it to simmer for 2 to 3 minutes until it slightly thickens. Remove from heat and stir in chopped pecans. Let the topping cool slightly before serving.
- Serve: Spoon the butter pecan topping generously over the chilled cheesecake just before slicing. Garnish with whipped cream or whole pecans if desired to enhance presentation and flavor.
Notes
- Allow the cheesecake to sit at room temperature for 10–15 minutes before slicing for clean, smooth cuts.
- The butter pecan topping can be made ahead of time and gently reheated before serving to save preparation time.
- Use foil to wrap the bottom of the springform pan thoroughly to avoid water leaking into the cheesecake during the water bath baking.
- Do not overmix the cheesecake batter to prevent cracks and retain a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
