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
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 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.
