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
Scale
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
