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There is something genuinely magical about the Pecan Red Velvet Cheesecake Recipe that combines the deep, velvety richness of classic red velvet cake with the smooth, indulgent texture of pecan-studded cheesecake. This dessert is a showstopper at any gathering, blending vibrant color, a touch of cocoa, and a wonderful buttery pecan crunch. Each bite offers layers of creamy, tangy sweetness perfectly balanced with nutty goodness, making it a heartfelt favorite that’s both nostalgic and refreshingly unique.
Ingredients You’ll Need
Although this Pecan Red Velvet Cheesecake Recipe might seem like it calls for many ingredients, each one plays a crucial role to create the perfect harmony of flavors and textures. From the tangy buttermilk and cocoa powder that give the red velvet its classic taste to the toasted pecans that add a delightful crunch, every ingredient is essential.
- All-purpose flour (1 ½ cups): Provides the structure for the red velvet cake layers, giving them that tender crumb.
- Granulated sugar (1 cup + ½ cup): Sweetens both the cake and the cheesecake layers, balancing the tanginess.
- Baking soda (1 tsp): Helps the cake rise, contributing to its light and airy texture.
- Cocoa powder (1 tsp): Adds the subtle chocolate flavor that defines red velvet.
- Salt (½ tsp): Enhances the overall flavors, making the sweetness shine.
- Buttermilk (1 cup): Brings a tangy moisture that intensifies the cake’s richness.
- Vegetable oil (½ cup): Keeps the cake tender and moist without heaviness.
- Eggs (4 large): Bind the ingredients and add richness to both the cake and cheesecake.
- Vanilla extract (3 tsp): Infuses a warm aroma and rounds all the flavors beautifully.
- White vinegar (1 tsp): Reacts with the baking soda to help the cake rise and keeps it soft.
- Red food coloring (1 tbsp): Gives the cake its signature vibrant red hue.
- Cream cheese (24 oz total, softened): The star of the cheesecake layer, providing creamy tang and body.
- Brown sugar (½ cup): Adds a deeper caramel note to the cheesecake layer.
- Chopped pecans (1 ½ cups, toasted): Bring irresistible crunch and buttery flavor to the cheesecake and garnish.
- Melted butter (½ cup): Enriches the cheesecake layer and helps bind flavors.
- Unsalted butter (½ cup, softened): Essential for smooth and luscious cream cheese frosting.
- Powdered sugar (4 cups): Creates the perfect sweet, creamy texture for frosting.
- Red velvet crumbs: Used creatively for the final decoration to tie the whole cake together visually.
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 for perfect, easy release later. In a bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Then, in a separate bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until smooth. Gradually blend the dry ingredients into the wet batter, combining until just smooth. Divide the batter evenly between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before moving on to the next steps.
Step 2: Make the Butter Pecan Cheesecake Layer
While the red velvet cake cools, crank your oven down to 325°F (163°C). Grease a 9-inch springform pan thoroughly. Beat together the cream cheese, granulated sugar, and brown sugar until creamy and smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla, melted butter, and the toasted pecans to infuse the cheesecake with that rich, nutty flavor. Pour this luscious batter into your prepared springform pan and bake for 30 to 35 minutes until the cheesecake is set but still slightly jiggly in the center. Let it cool completely, then refrigerate for at least 2 hours to set fully.
Step 3: Prepare the Cream Cheese Frosting
In a mixing bowl, beat together the softened cream cheese and unsalted butter until luxuriously creamy. Gradually add the powdered sugar, allowing it to incorporate slowly for a smooth, fluffy frosting. Finish by stirring in the vanilla extract, giving your frosting a beautiful balance of sweetness and warmth.
Step 4: Assemble the Cake
Now comes the fun part! Place one of the red velvet cake layers on your serving plate and spread a light layer of frosting on top. Carefully set the chilled butter pecan cheesecake layer over this and cover it with another thin coat of frosting. Add the second red velvet cake layer on top, then generously frost the entire cake, smoothing the sides and top to create a flawless finish.
Step 5: Decorate
For the finishing touch on your Pecan Red Velvet Cheesecake Recipe, sprinkle the top with toasted pecans and scatter red velvet crumbs made from the trimmed cake edges. This not only adds texture but also makes the cake look festive and inviting. Chill the whole cake for at least one hour before serving to let the flavors meld and the frosting set perfectly.
How to Serve Pecan Red Velvet Cheesecake Recipe
Garnishes
To elevate your Pecan Red Velvet Cheesecake Recipe, consider finishing it with extra toasted pecans for crunch and a few chocolate curls or a drizzle of caramel sauce to add a touch of elegance and extra flavor dimension. Whipped cream on the side complements the dense richness beautifully without overwhelming it.
Side Dishes
This dessert pairs wonderfully with fresh berries or a scoop of vanilla bean ice cream, which adds a refreshing contrast to the creamy, rich cheesecake. A light, tangy fruit compote is also a fantastic compliment that cuts through the dense sweetness effortlessly.
Creative Ways to Present
Impress your guests by serving individual slices in clear dessert plates that showcase the cake’s striking layers, or plate it alongside a sprig of mint for a pop of green and visual freshness. For parties, mini versions served in small jars or cups become a charming and portable dessert option that retains all the Pecan Red Velvet Cheesecake Recipe’s magic.
Make Ahead and Storage
Storing Leftovers
Leftover Pecan Red Velvet Cheesecake Recipe can be tightly covered with plastic wrap or kept in an airtight cake container and refrigerated for up to five days. This allows the flavors to deepen and ensures the cake remains moist and fresh.
Freezing
You can freeze this cake by wrapping it in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to two months. When ready to enjoy, thaw it overnight in the refrigerator to preserve its texture and taste.
Reheating
This cheesecake is best served chilled, but if you prefer a slightly softer texture, let slices sit at room temperature for about 15-20 minutes before serving rather than reheating. The cream cheese frosting and buttery pecan crunch are most delightful when cool and creamy.
FAQs
Can I use a different type of nut instead of pecans?
Absolutely! While pecans provide that signature buttery crunch and flavor in this recipe, walnuts or almonds can also make delightful substitutes. Just toast them first to enhance their nutty aroma.
Is it possible to make this cake gluten-free?
Yes! To make the Pecan Red Velvet Cheesecake Recipe gluten-free, simply swap the all-purpose flour with a gluten-free flour blend that measures like wheat flour. Make sure your cocoa powder and other ingredients are also gluten-free.
Can I prepare this cake in advance for a celebration?
Definitely! This cake benefits from chilling, so making it a day ahead or even two ensures the flavors have time to meld beautifully. Just store it covered tightly in the refrigerator and bring it out an hour before serving.
How do I know when the cheesecake layer is fully baked?
The cheesecake is done when the edges are set and the center slightly jiggles when you gently shake the pan. It will firm up more as it cools, so be careful not to overbake and dry it out.
What makes this Pecan Red Velvet Cheesecake Recipe different from a regular red velvet cake?
This recipe uniquely layers traditional red velvet cake with a rich, buttery pecan cheesecake, offering an extraordinary combination of textures and flavors. It’s the sweet, creamy cheesecake with crunchy pecans that elevates this dessert beyond the typical red velvet experience.
Final Thoughts
If you’re looking for a show-stopping dessert that combines classic flavors with a special twist, you have to try this Pecan Red Velvet Cheesecake Recipe. It’s a heartwarming delight loaded with vibrant color, luscious cream cheese layers, and the most wonderful crunch from pecans that makes every bite unforgettable. Once you make it, it’s sure to become one of your go-to recipes for celebrations and cozy nights in alike!
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Pecan Red Velvet Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes plus chilling time
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Red Velvet Cheesecake is a decadent layered dessert combining moist red velvet cake with a rich butter pecan cheesecake, finished with creamy cream cheese frosting and garnished with toasted pecans and red velvet crumbs. Perfect for special occasions or an indulgent 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 prevent sticking and 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.
- Mix Wet Ingredients: In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until the mixture is smooth and uniform in color.
- Combine Batter and Bake: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before assembling.
- Prepare the Butter Pecan Cheesecake Layer: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking and facilitate easy removal of the cheesecake.
- Mix Cheesecake Batter: Beat the 16 oz softened cream cheese with granulated sugar and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, melted butter, and toasted pecans until combined.
- Bake Cheesecake: Pour cheesecake batter into the prepared springform pan. Bake for 30 to 35 minutes until the cheesecake is set but still slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 2 hours to fully set.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter until creamy and smooth.
- Add Sweeteners: Gradually add powdered sugar and vanilla extract to the cream cheese mixture while beating until the frosting is smooth, fluffy, 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. Add the chilled butter pecan cheesecake layer and frost its top as well. Finally, place the second red velvet cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top.
- Decorate: Garnish the assembled cake with toasted chopped pecans and red velvet crumbs made from trimmed cake edges. Chill the cake for at least 1 hour before serving to allow the frosting to set and flavors to meld.
Notes
- Make sure all the dairy ingredients are at room temperature for a smooth batter and frosting.
- Allow each cake layer and cheesecake to cool completely before assembling to prevent the frosting from melting.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Use a springform pan for the cheesecake layer to easily remove without damaging the cake.
- The cake can be made a day ahead and stored in the refrigerator, wrapped tightly to maintain freshness.
- Red food coloring amount can be adjusted based on desired intensity of color.
