If you’re looking to make a stunning dessert that combines rich creaminess with a delightful crunch and a pop of vibrant color, this Butter Pecan Red Velvet Cheesecake Recipe is an absolute showstopper. Imagine smooth red velvet cheesecake filling nestled in a buttery graham cracker crust, crowned with a luscious butter pecan topping that adds the perfect nutty sweetness. Every bite delivers layers of flavor and texture that feel both indulgent and comforting. Trust me, whether it’s a special occasion or a weekend treat, this cheesecake will quickly become one of your all-time favorites.
Ingredients You’ll Need
The beauty of this Butter Pecan Red Velvet Cheesecake Recipe lies in its simple yet essential ingredients. Each one plays a crucial role — from the creamy tang of cream cheese to the warm, toasty crunch of pecans, and that signature red velvet hue thanks to cocoa and red food coloring. Here’s what you’ll gather to create this masterpiece:
- Graham cracker crumbs: form the crisp, buttery base that holds the cheesecake together.
- Granulated sugar: blends into the crust and filling for sweetness without overpowering.
- Unsalted butter: melted for the crust and sautéing pecans, adding richness to each layer.
- Cream cheese: the star of the filling, lending creamy texture and tangy flavor.
- Sour cream: adds a silky smoothness and balances sweetness with a slight tartness.
- Eggs: help set the cheesecake filling perfectly without cracking.
- All-purpose flour: stabilizes the filling for a luscious yet firm bite.
- Vanilla extract: infuses warmth and depth into both filling and topping.
- Cocoa powder: provides that subtle chocolate undertone classic to red velvet desserts.
- Red food coloring: brings that iconic, eye-catching red velvet color to life.
- Heavy cream: whips into the filling to enrich and smooth out the texture.
- Pecans: chopped and toasted to add a crunchy, buttery contrast.
- Brown sugar: caramelizes with butter for a deeply flavorful topping glaze.
- Salt: balances sweetness and intensifies the pecan topping flavors.
How to Make Butter Pecan Red Velvet Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. Mix graham cracker crumbs, granulated sugar, and melted butter to create a buttery, crunchy base. Press this mixture firmly into the bottom of your pan and bake for about 8 to 10 minutes until set. This simple crust forms a delicious and sturdy foundation for the cheesecake, giving you that perfect crisp contrast to the creamy filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese, sour cream, and granulated sugar together until smooth and lump-free. This step ensures the filling is irresistibly creamy. Then add eggs one at a time, mixing well between each addition to maintain a silky texture. Stir in flour, cocoa powder, vanilla extract, and the signature red food coloring to achieve that rich red velvet color and flavor. The magic of this Butter Pecan Red Velvet Cheesecake Recipe truly shines here as these simple additions transform the filling into something spectacular.
Step 3: Bake and Chill the Cheesecake
Pour the velvety batter over the cooled crust and bake for about 55 to 60 minutes. You’ll know it’s perfect when the center is set but still slightly jiggly — a telltale sign of creamy cheesecake. After baking, turn off the oven and let the cheesecake rest inside for one hour to prevent cracks and maintain moisture. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight, allowing the flavors to meld beautifully and the texture to firm up just right.
Step 4: Prepare the Butter Pecan Topping
While the cheesecake chills, create the topping by melting butter and brown sugar in a skillet over medium heat. Add chopped pecans, salt, and vanilla extract, cooking until the pecans are perfectly toasted and the sugary mixture bubbles into a glossy glaze. This topping adds a rich, nutty crunch that complements the smoothness of the cheesecake, making each slice a harmonious blend of texture and taste.
Step 5: Assemble and Serve
Once your cheesecake is fully chilled, spoon the warm butter pecan topping evenly over the surface. The combination of cool, creamy cheesecake with the sticky, crunchy pecan glaze is utterly irresistible. Slice carefully with a clean, sharp knife and get ready to impress everyone with this delectable Butter Pecan Red Velvet Cheesecake Recipe.
How to Serve Butter Pecan Red Velvet Cheesecake Recipe
Garnishes
Enhance your cheesecake presentation with a sprinkling of whole toasted pecans or a light dusting of cocoa powder for an elegant touch. Fresh whipped cream piped around the edges not only amps up the decadence but also balances the nutty topping with airy sweetness. These simple garnishes elevate the dessert’s look while complementing its rich flavors perfectly.
Side Dishes
This cheesecake pairs wonderfully with fresh berries, such as raspberries or strawberries, whose natural acidity cuts through the richness. A cup of strong coffee or a glass of dessert wine also makes for a delightful accompaniment, rounding out the dessert experience with contrasting bitterness or sweetness that accentuates the cheesecake’s nuance.
Creative Ways to Present
Serve individual portions in clear dessert glasses layered with crushed graham crackers and pecans for a charming parfait style treat. Alternatively, drizzle warm caramel sauce over each slice for an indulgent twist or add a scoop of vanilla ice cream on the side to turn this into a dreamy dessert feast. The Butter Pecan Red Velvet Cheesecake Recipe is versatile enough to shine in many creative settings.
Make Ahead and Storage
Storing Leftovers
Store leftover cheesecake covered tightly in the refrigerator for up to 4 days. Keeping it well-wrapped prevents the cake from drying out and allows the flavors to stay fresh and vibrant. Always slice with a clean knife to maintain neat portions and avoid contamination.
Freezing
If you want to prepare ahead, this cheesecake freezes beautifully. Wrap the whole cake or individual slices tightly in plastic wrap and then in aluminum foil before placing in the freezer. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for the best texture and flavor.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer a slightly warmer dessert, let the slice sit at room temperature for about 15 minutes before serving. This softens the filling without compromising its luscious consistency or the buttery pecan topping.
FAQs
Can I use a different type of nut instead of pecans?
Absolutely! Walnuts or almonds can be excellent substitutes if you prefer a different nut flavor or texture. Just make sure to toast them lightly to bring out their natural oils and enhance the topping’s richness.
Is it necessary to use red food coloring?
The red food coloring gives the cheesecake that classic red velvet color that’s visually appealing. If you prefer, you can reduce or skip it, but the cheesecake’s flavor will still be delicious without the bold hue.
Can this recipe be made gluten-free?
Yes! Simply use gluten-free graham cracker crumbs or an alternative gluten-free crust. Additionally, ensure your all-purpose flour is substituted with a gluten-free flour blend to keep it safe for those with gluten sensitivities.
Why does the cheesecake need to cool in the oven after baking?
Cooling the cheesecake gradually in the turned-off oven helps prevent cracking by allowing the temperature to drop slowly. This method keeps the texture silky and the surface smooth, which is perfect for your stunning Butter Pecan Red Velvet Cheesecake Recipe.
Can I prepare the pecan topping in advance?
Yes! You can make the pecan topping a day ahead and store it in an airtight container at room temperature. Just rewarm slightly before spreading it on the chilled cheesecake for that perfect gooey finish.
Final Thoughts
This Butter Pecan Red Velvet Cheesecake Recipe is a must-try for anyone who loves the irresistible combination of creamy desserts with a nutty crunch and vibrant color. It’s straightforward enough to prepare yet impressive enough to wow guests or treat yourself. Once you’ve made it, I promise it will become a cherished recipe you’ll return to time and time again. So go grab your ingredients and get ready to bake something truly special!
Print
Butter Pecan Red Velvet Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Butter Pecan Red Velvet Cheesecake combines a classic red velvet flavor with a rich, creamy cheesecake base and a buttery pecan topping. Perfectly balanced with a graham cracker crust and a luscious red-hued filling, this dessert is ideal for celebrations or a luxurious treat.
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 Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper to ensure the cheesecake doesn’t stick.
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly incorporated. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 8-10 minutes until set, then remove and allow to cool.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, sour cream, and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure even incorporation. Stir in the all-purpose flour, cocoa powder, vanilla extract, and red food coloring, mixing until the batter is smooth and evenly colored.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside to cool for an hour to prevent cracking.
- Chill the Cheesecake: After the initial cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop its flavors.
- Prepare Pecan Topping: In a skillet over medium heat, melt the butter and brown sugar together until bubbly. Add chopped pecans, salt, and vanilla extract. Cook while stirring continuously for about 5 minutes, until the pecans are toasted and the mixture thickens. Remove from heat and let cool.
- Assemble and Serve: Once the cheesecake is completely chilled, spread the pecan topping evenly over the surface. Slice into 12 servings and serve chilled for a decadent dessert experience.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecake; slight jiggle in the center indicates perfect doneness.
- Using a water bath (bain-marie) can help prevent cracks but is optional.
- Allow the pecan topping to cool before spreading to avoid melting the cheesecake surface.
- Store leftover cheesecake in the refrigerator for up to 3-4 days.
