If you’re craving a dessert that’s both show-stopping and irresistibly delicious, let me introduce you to the Pecan Red Velvet Cheesecake Recipe. This stunning combination layers the classic smooth and tangy cream cheese cheesecake with vibrant, moist red velvet cake, all brought together by the rich crunch of toasted pecans. It’s not just a cake; it’s an experience that balances texture, flavor, and eye appeal in every bite. Whether you’re baking for a special occasion or treating yourself, this recipe will quickly become a beloved favorite.
Ingredients You’ll Need
Every ingredient in this Pecan Red Velvet Cheesecake Recipe plays a vital role in creating its unique flavor and texture. From the velvety cream cheese to the nutty pecans, each component brings something special to the table, making the baking process straightforward yet deeply rewarding.
- All-purpose flour: The foundation for the red velvet cake’s soft crumb and structure.
- Granulated sugar: Sweetens both the cake and cheesecake layers, ensuring balanced flavor.
- Baking soda: Helps the cake layers rise perfectly and stay light.
- Cocoa powder: Adds the subtle chocolate note signature to red velvet.
- Salt: Enhances all the flavors, bringing out sweetness and depth.
- Buttermilk: Provides a tender texture and a touch of tang to the cake layers.
- Vegetable oil: Keeps the cake moist and tender, avoiding dryness.
- Large eggs: Bind everything together in both the cake and cheesecake.
- Vanilla extract: Boosts the overall flavor palette in each layer and frosting.
- White vinegar: Reacts with baking soda for leavening and enhances the red velvet’s tang.
- Red food coloring: Gives the cake its iconic, eye-catching red hue.
- Cream cheese (softened): Essential for the rich, creamy cheesecake and frosting.
- Brown sugar: Adds a caramel-like depth and moisture to the cheesecake layer.
- Chopped pecans (toasted): Provide a buttery crunch that perfectly contrasts the creaminess.
- Melted butter: Adds richness and flavor to the cheesecake batter.
- Unsalted butter (softened): For a smooth and luscious cream cheese frosting.
- Powdered sugar: Sweetens the frosting while giving it a silky texture.
- Red velvet crumbs: Used for a beautiful, decorative finish on the cake.
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 ensure your cakes come out perfectly. In one bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt—this dry mix forms the basis of your red velvet layers. In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla, white vinegar, and red food coloring until smooth and vibrant. Slowly blend the dry ingredients into the wet, taking care not to overmix. Divide the batter evenly between the pans and bake for 25 to 30 minutes. Once baked, set them aside to cool completely before assembly.
Step 2: Make the Butter Pecan Cheesecake Layer
Now, lower your oven temperature to 325°F (163°C) and grease a 9-inch springform pan, making sure it’s well-prepared to prevent sticking. Beat the cream cheese with granulated and brown sugar until you achieve a silky smooth texture. Add the eggs one at a time, mixing gently after each addition. Stir in vanilla extract, melted butter, and the golden toasted pecans for that irresistible nutty flavor. Pour this luscious batter into the pan and bake for 30 to 35 minutes. The cheesecake should be mostly set but still slightly jiggly in the center when it’s done. Let it cool to room temperature and then refrigerate it for at least two hours to set firmly.
Step 3: Prepare the Cream Cheese Frosting
For that signature creamy finish, beat softened cream cheese and butter until it’s rich and fluffy. Gradually add powdered sugar to avoid lumps and continue beating until the frosting turns smooth and spreadable. Finally, mix in vanilla extract to elevate the flavor. This frosting will beautifully complement both the cheesecake and cake layers with its velvety texture and subtle tang.
Step 4: Assemble the Cake
On your serving plate, place one red velvet cake layer and spread a light layer of cream cheese frosting over the top. Gently add the chilled cheesecake layer, then frost it as well. Crown the cheesecake with the second red velvet cake layer and cover the entire cake with a smooth finish of frosting. To add a final touch, sprinkle toasted pecans and those lovely red velvet crumbs you trimmed earlier around the sides and top. Refrigerate the assembled cake for at least one hour to let the flavors meld perfectly before cutting and serving.
How to Serve Pecan Red Velvet Cheesecake Recipe
Garnishes
To make your Pecan Red Velvet Cheesecake Recipe truly irresistible, the garnishes are key. Toasted pecans sprinkled generously not only add crunch but elevate the earthy, buttery character of the dessert. Red velvet crumbs create a stunning visual contrast, giving the cake an elegant, rustic look that invites you in.
Side Dishes
This cheesecake pairs beautifully with fresh berries—think raspberries or strawberries—which add a bright, tart note that balances the richness. A scoop of vanilla bean ice cream or a drizzle of chocolate sauce can also take your serving experience to the next level, adding warmth or creaminess that complements every forkful.
Creative Ways to Present
Consider slicing the Pecan Red Velvet Cheesecake Recipe into smaller, individual servings for a party or layering it into a trifle glass with whipped cream and pecan bits. You can also try topping each slice with caramel drizzle and a sprinkle of flaky sea salt for a sophisticated sweet-salty twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once your Pecan Red Velvet Cheesecake Recipe has been made, store leftovers covered tightly in the refrigerator. This will keep the cake moist and fresh for up to 4 days, allowing you to enjoy every bit without losing its wonderful texture or flavor.
Freezing
If you have extra or want to prepare in advance, the cheesecake can be frozen. Wrap it securely in plastic wrap and then foil to prevent freezer burn. When properly stored, it stays delicious for up to 2 months. Thaw in the refrigerator overnight before serving for the best texture.
Reheating
Because this is a chilled cheesecake with cake layers, reheating is generally not recommended. Instead, serve it cold or at room temperature to experience the ideal creamy texture and flavor profile that this Pecan Red Velvet Cheesecake Recipe delivers.
FAQs
Can I use pecan pieces instead of chopped pecans?
Absolutely! Just keep in mind that smaller chopped pecans distribute more evenly throughout the cheesecake and topping, providing a consistent crunch and flavor with every bite.
Is there a substitute for buttermilk in the cake layers?
You can make a quick buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using; this mimics the acidity and tang of buttermilk perfectly.
Can I make this cheesecake recipe gluten-free?
To enjoy a gluten-free version, swap the all-purpose flour with a gluten-free baking blend that’s suitable for cakes. Make sure it includes xanthan gum or add it separately to maintain structure.
How do I toast pecans quickly?
Toast pecans on a baking sheet in a 350°F oven for 5 to 7 minutes, shaking the pan halfway through. Watch carefully to avoid burning, as nuts go from toasted to burnt very quickly.
Can I prepare parts of the cake the day before?
Definitely! Baking the cake and cheesecake layers a day ahead is a great time saver. Keep them wrapped and refrigerated, then prepare the frosting and assemble the day you plan to serve for the freshest taste.
Final Thoughts
Making the Pecan Red Velvet Cheesecake Recipe is a rewarding adventure that brings together the best of two classic desserts with a nutty twist. Its stunning layers and complex textures invite you to savor every bite, making it perfect for celebrations or just a special treat. I encourage you to give this recipe a try—baking it will not only delight your taste buds but also warm your heart as you share it with loved ones.
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
A decadent Pecan Red Velvet Cheesecake combining the classic moist red velvet cake layers with a creamy butter pecan cheesecake center, topped with rich cream cheese frosting and garnished with toasted pecans and red velvet crumbs for added texture and flavor.
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 the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This ensures the cakes bake evenly and release easily.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until well combined to distribute the leavening and flavor evenly.
- Mix Wet Ingredients: In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring. Mix until the batter is smooth and uniform in color.
- Combine Batter and Bake: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
- Make the Butter Pecan Cheesecake Layer: Lower oven temperature to 325°F (163°C). Grease a 9-inch springform pan. In a mixing bowl, beat the softened cream cheese with granulated sugar and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, melted butter, and toasted chopped pecans until fully incorporated.
- Bake Cheesecake Layer: Pour the cheesecake batter into the prepared springform pan. Bake for 30–35 minutes until the cheesecake is set but still slightly jiggly in the center. Remove from oven and allow to cool, then refrigerate for 2 hours to firm up.
- Prepare the Cream Cheese Frosting: In a clean bowl, beat together softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating continuously until the frosting is smooth and spreadable.
- Assemble the Cake: Place one red velvet cake layer on a serving plate. Spread a light layer of cream cheese frosting on top. Carefully place the chilled butter pecan cheesecake layer over it. Frost the cheesecake layer lightly. Top with the second red velvet cake layer and frost the entire cake evenly with the remaining cream cheese frosting.
- Decorate: Garnish the frosted cake with toasted chopped pecans and red velvet crumbs made from the trimmed edges of the cake layers. This adds a beautiful finishing touch and extra crunch.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the layers and frosting to set for best flavor and texture.
Notes
- Make sure all dairy ingredients are at room temperature for smooth batters and frosting.
- Toast pecans lightly in a dry pan over medium heat for 3-5 minutes to enhance their flavor before adding to the cheesecake and for decoration.
- Be careful not to overmix the batter as that can make the cake dense.
- When baking the cheesecake, avoid overbaking to prevent cracking; it should still have a slight jiggle in the center when done.
- Allow cakes to cool completely before assembling to avoid melting the frosting.
- Trimming the edges of cake layers not only produces crumbs for decoration but also creates neat edges for assembly.
- Store leftover cake refrigerated for up to 4 days. Bring to room temperature before serving for best texture.
