If you’re looking for a delicious dessert that will impress everyone, look no further than Butter Pecan Red Velvet Cheesecake. This dessert combines the rich flavors of red velvet cake with a creamy, buttery pecan cheesecake. It’s a showstopper for any occasion, whether it’s a birthday, holiday, or just a special treat for yourself!
Why Make This Recipe
This Butter Pecan Red Velvet Cheesecake is not just a treat for the taste buds; it’s also a feast for the eyes. The vibrant red color and the crunch of toasted pecans provide a perfect balance of flavors and textures. Plus, it’s a great way to elevate a classic red velvet cake into something extraordinary. With its moist layers and velvety filling, this cheesecake is sure to be a hit at your next gathering.
How to Make Butter Pecan Red Velvet Cheesecake
Making Butter Pecan Red Velvet Cheesecake is a fun and rewarding process. Follow these simple steps, and soon you’ll have a beautiful and delicious cake ready to enjoy!
Ingredients:
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Cocoa powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon White vinegar
- 1 tablespoon Red food coloring
- 16 oz Cream cheese, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Toasted pecans, chopped
- 0.5 cup Melted butter
- 8 oz Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Toasted pecans, chopped
- 1 cup Red velvet cake crumbs (From trimmed cake layers)
Directions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined and smooth.
- Divide the batter evenly between the cake pans. Bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cakes cool completely before removing from the pans.
- Lower the oven temperature to 325°F (163°C). Grease a 9-inch springform pan.
- In a large bowl, beat softened cream cheese, granulated sugar, and brown sugar until completely smooth and creamy.
- Add eggs one at a time, mixing well after each one. Blend in vanilla extract, melted butter, and 1 cup toasted pecans. Pour this batter into your prepared pan. Bake for 30 to 35 minutes until just set in the center. Cool completely, then chill in the refrigerator for at least 2 hours.
- In a mixing bowl, beat softened cream cheese and unsalted butter until light and creamy. Slowly add powdered sugar and vanilla extract. Continue beating until the frosting is smooth and fluffy.
- Lay one red velvet cake layer on your cake plate. Spread a thin layer of cream cheese frosting over the top. Gently add the chilled butter pecan cheesecake layer and spread another layer of frosting. Place the second red velvet cake layer on top.
- Frost the top and sides of the entire cake with the remaining cream cheese frosting.
- Garnish with the remaining toasted pecans and scatter red velvet cake crumbs around the top and sides for a festive finish.
- Refrigerate your beautifully assembled cake for at least 1 hour to help the flavors meld and make slicing easier. Slice, serve, and enjoy the applause!
How to Serve Butter Pecan Red Velvet Cheesecake
Serve this cake chilled or at room temperature. It pairs wonderfully with a cup of coffee or a glass of milk. A small scoop of vanilla ice cream on the side also adds a delightful touch!
How to Store Butter Pecan Red Velvet Cheesecake
If you have leftovers, store the cheesecake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. For longer storage, you can freeze individual slices. Just wrap them tightly in plastic wrap and foil. They should last up to 3 months in the freezer.
Tips to Make Butter Pecan Red Velvet Cheesecake
- Ensure all your ingredients are at room temperature for the best mixing results.
- Don’t skip toasting the pecans as it enhances their flavor greatly.
- For a deeper red color, feel free to add a little more red food coloring.
- Be gentle when stacking the cake layers to avoid any breakage.
Variations
If you want something different, try adding chocolate chips or a layer of caramel sauce between the layers. You can also use walnuts instead of pecans for a different nutty flavor.
FAQs
Q: Can I make this cheesecake a day in advance?
A: Yes! In fact, it’s recommended to let the flavors meld overnight in the refrigerator before serving.
Q: What can I use instead of buttermilk?
A: You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Q: How do I know when the cheesecake is done baking?
A: The cheesecake should be set in the center but may still have a slight jiggle. It will firm up as it cools.
Enjoy creating and sharing your Butter Pecan Red Velvet Cheesecake with friends and family!
Butter Pecan Red Velvet Cheesecake
Ingredients
For the Red Velvet Cake
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Cocoa powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon White vinegar
- 1 tablespoon Red food coloring
For the Butter Pecan Cheesecake
- 16 oz Cream cheese, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Toasted pecans, chopped
- 0.5 cup Melted butter
For the Cream Cheese Frosting
- 8 oz Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Toasted pecans, chopped
Decoration
- 1 cup Red velvet cake crumbs (From trimmed cake layers)
Instructions
Preparation of Red Velvet Cake
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined and smooth.
- Divide the batter evenly between the cake pans. Bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cakes cool completely before removing from the pans.
Preparation of Butter Pecan Cheesecake
- Lower the oven temperature to 325°F (163°C). Grease a 9-inch springform pan.
- In a large bowl, beat softened cream cheese, granulated sugar, and brown sugar until completely smooth and creamy.
- Add eggs one at a time, mixing well after each one. Blend in vanilla extract, melted butter, and 1 cup toasted pecans.
- Pour this batter into your prepared pan. Bake for 30 to 35 minutes until just set in the center. Cool completely, then chill in the refrigerator for at least 2 hours.
Frosting and Assembly
- In a mixing bowl, beat softened cream cheese and unsalted butter until light and creamy.
- Slowly add powdered sugar and vanilla extract. Continue beating until the frosting is smooth and fluffy.
- Lay one red velvet cake layer on your cake plate. Spread a thin layer of cream cheese frosting over the top.
- Gently add the chilled butter pecan cheesecake layer and spread another layer of frosting. Place the second red velvet cake layer on top.
- Frost the top and sides of the entire cake with the remaining cream cheese frosting.
- Garnish with the remaining toasted pecans and scatter red velvet cake crumbs around the top and sides for a festive finish.
- Refrigerate your beautifully assembled cake for at least 1 hour to help the flavors meld and make slicing easier. Slice, serve, and enjoy the applause!
