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
Scale
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.
