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
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
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
