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Pecan Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 20 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Prepare the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter until creamy and smooth.
  9. Add Sweeteners: Gradually add powdered sugar and vanilla extract to the cream cheese mixture while beating until the frosting is smooth, fluffy, and spreadable.
  10. 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.
  11. 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.

Find it online: https://slsrecipes.com/pecan-red-velvet-cheesecake-recipe/