If you’re craving a dessert that perfectly combines rich, velvety smoothness with a delightful crunch, look no further than this Pecan Red Velvet Cheesecake Recipe. This show-stopping cake layers the classic deep red velvet cake with a luscious butter pecan cheesecake, all enveloped in a dreamy cream cheese frosting. Each bite bursts with flavor and texture—tangy cream cheese, moist red velvet, and toasted pecans add an irresistible crunch. Whether you’re making it for a special occasion or simply treating yourself, this recipe brings warmth and indulgence together in an unforgettable way.
Ingredients You’ll Need
This Pecan Red Velvet Cheesecake Recipe uses straightforward ingredients that pack a punch of flavor and texture. Each component plays a vital role—from the rich cream cheese that creates a silky cheesecake layer to the toasted pecans that add that perfect nutty crunch.
- 1 ½ cups all-purpose flour: Provides the structure for the red velvet cake layers.
- 1 cup granulated sugar (for cake): Sweetens and tenderizes the cake crumb.
- 1 tsp baking soda: Leavens the cake to be light and fluffy.
- 1 tsp cocoa powder: Adds a subtle chocolate note essential to red velvet.
- ½ tsp salt: Balances sweetness and enhances overall flavor.
- 1 cup buttermilk: Brings moisture and tanginess for tender cake layers.
- ½ cup vegetable oil: Keeps the cake moist and rich.
- 2 large eggs (cake): Binds the cake ingredients together for stability.
- 1 tsp vanilla extract (cake): Adds warmth and depth to the flavor.
- 1 tsp white vinegar: Reacts with baking soda for perfect rise and helps keep the red color vibrant.
- 1 tbsp red food coloring: Creates the signature deep red hue of the red velvet.
- 16 oz cream cheese (for cheesecake): The creamy foundation for the cheesecake layer.
- ½ cup granulated sugar (cheesecake): Sweetens the cheesecake without overpowering.
- ½ cup brown sugar: Adds caramel-like richness to the cheesecake batter.
- 2 large eggs (cheesecake): Helps the cheesecake set firm but creamy.
- 1 tsp vanilla extract (cheesecake): Enhances the cheesecake’s aromatic profile.
- 1 cup chopped pecans, toasted: Introduces a toasty crunch and nutty flavor sensation.
- ½ cup melted butter: Adds buttery richness to the cheesecake batter.
- 8 oz cream cheese (frosting): Creates a luscious, smooth frosting base.
- ½ cup unsalted butter, softened: Makes the frosting creamy and spreadable.
- 4 cups powdered sugar: Sweetens and thickens the cream cheese frosting perfectly.
- 2 tsp vanilla extract (frosting): Lifts the frosting’s flavor to delightful heights.
- ½ cup chopped pecans, toasted (decoration): For that final nutty crunch on top.
- Red velvet crumbs (from trimmed cake layers): Adds a pop of color and texture to the decoration.
How to Make Pecan Red Velvet Cheesecake Recipe
Step 1: Prepare the Red Velvet Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans to prevent sticking and ensure even baking. In a bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt to blend all the dry ingredients thoroughly. In a separate bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until you have a smooth, vibrant batter. Gradually add the dry ingredients to the wet, mixing just until combined to keep your cake tender. Divide the batter evenly between your cake pans, then bake for 25 to 30 minutes. Once baked, set aside to cool completely before assembling.
Step 2: Make the Butter Pecan Cheesecake Layer
Lower the oven temperature to 325°F (163°C) and grease a 9-inch springform pan—you want the cheesecake to come out with clean edges. Beat the softened cream cheese with granulated sugar and brown sugar until smooth and velvety, ensuring no lumps remain. Incorporate the eggs one at a time, mixing gently to maintain that creamy texture. Stir in vanilla extract, melted butter, and the toasted pecans—the pecans bring a nutty depth that will shine in the cheesecake. Pour the cheesecake batter into the pan carefully and bake for about 30 to 35 minutes until the center is set but still slightly jiggly. Let it cool completely, then refrigerate for at least 2 hours to firm up and develop flavor.
Step 3: Prepare the Cream Cheese Frosting
Using softened cream cheese and butter, beat them together until luxuriously creamy. Slowly add powdered sugar in batches, mixing until the frosting becomes silky smooth. Add vanilla extract for that perfect flavor harmony. This frosting is thick enough to hold all the layers together while spreading easily and tasting like a dream.
Step 4: Assemble the Cake
Place one red velvet cake layer on your serving plate and spread a thin layer of cream cheese frosting on top. Gently add the butter pecan cheesecake layer, followed by another layer of frosting. Top with the second red velvet cake layer and generously frost the entire cake to create a beautifully smooth finish. This layering is what makes the Pecan Red Velvet Cheesecake Recipe such a stunner visually and taste-wise.
Step 5: Decorate
Sprinkle toasted pecans and red velvet cake crumbs all over the top for a rustic yet elegant finishing touch. These decorations add texture and color contrast, making the cake irresistible before anyone even takes a bite. Chill the cake for at least an hour before serving to let the flavors meld perfectly.
How to Serve Pecan Red Velvet Cheesecake Recipe
Garnishes
To really make your Pecan Red Velvet Cheesecake Recipe shine at the table, garnish with extra toasted pecans sprinkled on top or around the cake plate. A drizzle of caramel sauce or a few fresh berries can add a fruity brightness to each slice, balancing the richness beautifully.
Side Dishes
This cake pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream to complement the creamy layers. For a sophisticated touch, serve it alongside a hot cup of coffee or freshly brewed black tea that cuts through the sweetness.
Creative Ways to Present
Try serving slices on pretty dessert plates with a fork gently dusted with powdered sugar. For parties, individual mini versions of the Pecan Red Velvet Cheesecake Recipe make adorable, personal-sized treats. Or plate a slice with a small pile of chopped pecans and a swirl of frosting piped artfully on the side for extra flair.
Make Ahead and Storage
Storing Leftovers
Leftover Pecan Red Velvet Cheesecake Recipe keeps beautifully covered in the fridge for up to 4 days. Wrap it tightly with plastic wrap or keep it in an airtight container to prevent it from absorbing other fridge odors and to maintain moisture.
Freezing
You can freeze this cheesecake for up to 2 months. Wrap it well in plastic wrap and then aluminum foil to protect it from freezer burn. Thaw overnight in the fridge before serving to keep its creamy texture intact.
Reheating
Reheating cheesecake is not recommended because it is best enjoyed chilled. However, if you prefer it at room temperature, simply leave your slice out for 30 to 60 minutes. Avoid microwaving as it will alter the texture and melt the frosting.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a teaspoon of lemon juice or vinegar to mimic buttermilk’s acidity, buttermilk is preferred for the tender crumb and tangy note it provides to the red velvet layers.
Can I make this recipe gluten-free?
To make the Pecan Red Velvet Cheesecake Recipe gluten-free, use a 1-to-1 gluten-free baking flour. Be sure it contains xanthan gum for structure, or add it separately to achieve the right texture.
How do I toast pecans properly?
Toast pecans by spreading them on a baking sheet and roasting in a 350°F oven for 5 to 8 minutes, stirring once. Keep a close eye on them to prevent burning and bring out their rich, nutty flavor perfectly.
Can I prepare this cake a day in advance?
Yes! In fact, making this cake a day ahead allows the flavors to meld beautifully. Just assemble it fully, cover tightly, and chill overnight for a moist and flavorful dessert.
What’s the best way to get clean slices?
For neat slices, chill the cake well before cutting. Use a sharp knife warmed in hot water and wiped dry between each cut to glide smoothly through the layers without smudging.
Final Thoughts
Whether you’re an avid baker or a dessert enthusiast eager to impress friends, this Pecan Red Velvet Cheesecake Recipe is an absolute delight to make and to share. Its layers of flavor and texture come together in the most satisfying way, making it a dessert that feels special with every bite. Don’t hesitate to try this recipe—you just might find your new favorite crowd-pleaser!
Print
Pecan Red Velvet Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Red Velvet Cheesecake is a luscious multi-layered dessert combining classic red velvet cake layers with a rich butter pecan cheesecake center, topped with creamy cream cheese frosting and garnished with toasted pecans and red velvet crumbs. Perfect for special occasions and gatherings, this recipe offers a decadent and visually stunning treat.
Ingredients
Red Velvet Cake Layers
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
Butter Pecan Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- ½ cup melted butter
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Decoration
- ½ cup chopped pecans, toasted
- Red velvet crumbs (from trimmed cake layers)
Instructions
- Prepare the Red Velvet Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until the mixture is smooth and uniform in color.
- Make the Batter and Bake: Gradually add the wet ingredients into the dry ingredients, mixing just until combined to avoid overmixing. Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
- Prepare the Butter Pecan Cheesecake Layer: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
- Make Cheesecake Batter: Beat the softened cream cheese, granulated sugar, and brown sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, melted butter, and toasted pecans until evenly distributed.
- Bake the Cheesecake: Pour the cheesecake batter into the springform pan. Bake for 30 to 35 minutes or until the cheesecake is set but still slightly jiggly in the center. Allow it to cool completely, then refrigerate for at least 2 hours to firm up.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing continuously until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one red velvet cake layer on a serving plate and spread a light layer of frosting over the top. Carefully add the butter pecan cheesecake layer on top, then frost it evenly. Top with the second red velvet cake layer and frost the entire cake smoothly using the remaining frosting.
- Decorate: Garnish the frosted cake with toasted chopped pecans and sprinkle with red velvet crumbs from the trimmed cake layers for a beautiful finish. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the layers and frosting to set.
Notes
- Ensure all cream cheese and butter ingredients are softened to room temperature to achieve smooth batters and frosting.
- Do not overmix the red velvet cake batter to keep it tender and light.
- Use fresh toasted pecans for maximum flavor and crunch in the cheesecake and decoration.
- Cooling the cake layers and cheesecake completely before assembling is essential to prevent frosting from melting.
- This cake can be made a day ahead; store it well covered and chilled in the refrigerator.
