Here’s a Butter Pecan Red Velvet Cheesecake recipe that combines the rich, velvety texture of cheesecake with the irresistible flavor of red velvet cake and toasted buttered pecans. This dessert is decadent, beautiful, and perfect for special occasions.
Butter Pecan Red Velvet Cheesecake
Ingredients
For the Red Velvet Cake Layer:
- 1 box red velvet cake mix (or homemade red velvet cake recipe)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons all-purpose flour
For the Butter Pecan Topping:
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- Pinch of salt
- 1 tablespoon vanilla extract
Instructions
1. Preheat Oven & Prepare Pan:
- Preheat oven to 325°F (160°C).
- Grease and line a 9-inch springform pan with parchment paper.
2. Make the Red Velvet Cake Layer:
- In a bowl, mix together the cake mix, eggs, oil, buttermilk, vanilla extract, and cocoa powder.
- Mix until smooth, then pour about ⅓ of the batter into the prepared springform pan.
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake layer cool slightly.
3. Make the Cheesecake Layer:
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, beating after each addition.
- Stir in vanilla extract, sour cream, and flour until smooth.
- Pour the cheesecake mixture over the partially baked red velvet layer, spreading it out evenly.
4. Bake the Cheesecake:
- Bake the cheesecake at 325°F (160°C) for 50–60 minutes or until the center is set and only slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly cracked for 1 hour.
- Then transfer to the fridge and chill for at least 4 hours (overnight is best).
5. Make the Butter Pecan Topping:
- In a skillet, melt the butter over medium heat.
- Add pecans, brown sugar, and a pinch of salt. Cook for 3-5 minutes, stirring frequently until the pecans are toasted and the sugar has melted.
- Remove from heat and stir in vanilla extract. Let the topping cool to room temperature.
6. Assemble & Serve:
- Once the cheesecake has chilled, remove it from the springform pan.
- Top with the butter pecan mixture, spreading evenly over the cheesecake.
- Slice and enjoy!
Tips:
- For a smoother cheesecake: Use a water bath by wrapping the outside of the springform pan in foil to prevent leaks, and placing the pan in a larger dish filled with hot water while baking.
- Flavor variation: Add a touch of cinnamon or nutmeg to the cheesecake filling for extra warmth.
If you want, I can also suggest a mini version of this cheesecake or a red velvet cheesecake bars recipe. Let me know what you’d like next!
