Pecan Red Velvet Cheesecake

Pecan Red Velvet Cheesecake A stunning dessert that combines the rich, nutty flavors of butter pecan, the vibrant charm of red velvet cake, and the creamy indulgence of cheesecake. This layered masterpiece, topped with velvety cream cheese frosting and a sprinkle of pecans, is perfect for special occasions or whenever I want to treat myself.

Why You’ll Love This Recipe

This Pecan Red Velvet Cheesecake is more than a dessert—it’s an experience. I love how the buttery pecan cheesecake layer adds a nutty depth to the sweet red velvet cake. The cream cheese frosting ties everything together with a smooth, tangy sweetness. It’s visually stunning and tastes even better than it looks, making it a guaranteed showstopper at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cake Layers:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ tsp salt

1 tsp baking soda

1 tsp cocoa powder

½ cup vegetable oil

1 cup buttermilk

1 tsp vanilla extract

2 large eggs

1 tsp white vinegar

1 tbsp red food coloring

For the 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

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

For Topping:

½ cup chopped pecans (toasted)

Red velvet crumbs (from trimmed cake layers)

Directions

Prepare the Red Velvet Cake Layers:

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.

In a bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.

In another bowl, mix buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until smooth.

Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Let the cakes cool completely.

Make the Butter Pecan Cheesecake Layer:

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

Beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract, melted butter, and toasted pecans.

Pour the batter into the pan and bake for 30–35 minutes, or until set. Cool completely and refrigerate for at least 2 hours.

Prepare the Cream Cheese Frosting:

Beat cream cheese and butter together until creamy.

Gradually add powdered sugar and vanilla extract, beating until smooth.

Assemble the Cake:

Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting.

Add the butter pecan cheesecake layer on top. Spread another thin layer of frosting.

Top with the second red velvet cake layer. Frost the entire cake with the remaining cream cheese frosting.

Decorate:

Garnish with toasted pecans and red velvet cake crumbs for a stunning finish.

Chill in the refrigerator for at least 1 hour before slicing.

Servings and Timing

Servings: 12 slices

Prep Time: 45 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 2 hours 15 minutes

Variations

Chocolate Lovers: Add mini chocolate chips to the cheesecake layer for extra richness.

Gluten-Free: Substitute the flour with a 1:1 gluten-free baking mix.

Extra Crunch: Use candied pecans for a sweet crunch on top.

Fruit Twist: Add a layer of raspberry jam between the cheesecake and red velvet layers.

Simple Version: Skip the cheesecake layer and make a red velvet cake with cream cheese frosting and pecans.

Storage/Reheating

I recommend storing the cake in an airtight container in the refrigerator for up to 5 days. To reheat, bring a slice to room temperature for 20–30 minutes to enjoy its full flavor. Freezing slices is also an option; just wrap them individually in plastic wrap and store in a freezer-safe container for up to 3 months.

Related Recipes:

• Red Velvet Cupcake Cookies
• The BEST Red Velvet Cake
• Red Velvet Oreo Cheesecake

FAQs

How do I toast pecans?

I place the pecans on a baking sheet and bake them at 350°F (175°C) for about 5–7 minutes, stirring halfway through to prevent burning.

Can I make this cake ahead of time?

Yes! I like to bake the layers a day in advance and assemble the cake the next day. This helps the flavors meld beautifully.

What’s the best way to achieve vibrant red velvet color?

Using gel food coloring instead of liquid gives a more intense red hue without altering the batter’s consistency.

Can I substitute the cream cheese frosting?

While cream cheese frosting complements this cake best, I’ve used whipped cream or buttercream frosting for a lighter twist.

Why is my cheesecake layer cracking?

Overmixing the batter or baking at a high temperature can cause cracks. I always bake it at a low, steady temperature and cool it gradually.

Conclusion

This Pecan Red Velvet Cheesecake is a dessert worth the effort. The luscious layers, vibrant colors, and rich flavors come together to create a cake that’s as delicious as it is beautiful. Whether it’s for a holiday gathering, a birthday celebration, or simply an indulgent treat, this cake is sure to impress.

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