If you are a dessert lover looking to wow your friends and family with something truly special, the Butter Pecan Red Velvet Cheesecake Recipe is an absolute must-try. This decadent dessert blends the creamy richness of classic cheesecake with the deep, velvety flavor of red velvet and the irresistible crunch and warmth of buttery pecans. Every bite is a harmonious dance of flavors and textures, making it a showstopper at any gathering. Whether you’re indulging on a cozy night in or celebrating a special occasion, this Butter Pecan Red Velvet Cheesecake Recipe will quickly become a beloved favorite that you’ll want to make again and again.
Ingredients You’ll Need
This recipe may look impressive, but the ingredients are wonderfully simple and essential. Each one plays a deliberate role in creating the perfect balance of flavor, texture, and that iconic red color that makes red velvet so delightful.
- Graham cracker crumbs: Provide a crunchy, buttery base that supports the creamy cheesecake and adds texture contrast.
- Granulated sugar: Sweetens both the crust and cheesecake filling uniformly for balanced sweetness.
- Unsalted butter: Adds richness to the crust and pecan topping while ensuring the perfect buttery depth.
- Cream cheese: The star ingredient for that classic cheesecake tang and velvety smooth texture.
- Sour cream: Brings moisture and a subtle tanginess to lighten the richness of the cheesecake.
- Eggs: Help bind the filling and give it that custard-like firmness when baked.
- All-purpose flour: Stabilizes the cheesecake, allowing it to hold its shape beautifully.
- Vanilla extract: Enhances all the flavors with its sweet aromatic notes.
- Cocoa powder: Gives the cheesecake its signature faint chocolate hint essential for true red velvet.
- Red food coloring: Creates that vibrant, eye-catching red hue that defines red velvet.
- Heavy cream: Adds creaminess and richness to the filling, enhancing mouthfeel.
- Pecans: Chopped to add crunch and a toasty, nutty flavor in the delicious topping.
- Brown sugar: Combined in the pecan topping to bring caramel notes and sticky sweetness.
- Salt: Balances out the sweetness and highlights the depth of flavors in the pecan topping.
How to Make Butter Pecan Red Velvet Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper to prevent sticking. Mix the graham cracker crumbs with sugar and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of the pan; this creates the crunchy, buttery foundation of your cheesecake. Bake it for about 8-10 minutes until it’s set and golden. Pop it out to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese, sour cream, and sugar until you get a luxuriously smooth and creamy texture. One by one, add the eggs, beating after each addition so everything blends perfectly without overmixing. Next, sift in the flour and cocoa powder, then add the vanilla extract and red food coloring. Mix gently but thoroughly until the batter has a gorgeous, velvety red tone and a silky consistency—this is the heart of your Butter Pecan Red Velvet Cheesecake Recipe.
Step 3: Bake the Cheesecake
Pour the cheesecake batter evenly over the cooled crust in your springform pan and place it in the oven. Bake for 55-60 minutes until the edges are set but the center still has a slight jiggle — this is the secret to a creamy, smooth finish. After baking, turn off the oven and let the cheesecake cool inside for an hour to prevent cracking. Then, pop it into the fridge for at least four hours or preferably overnight to chill and fully set.
Step 4: Prepare the Butter Pecan Topping
While the cheesecake chills, melt the butter in a skillet over medium heat. Stir in the brown sugar until it dissolves and starts bubbling. Toss in the chopped pecans, salt, and vanilla extract, cooking for about five minutes. Watch closely as the pecans toast and the sugar mixture thickens into a sticky, caramelized glaze. Remove from heat and let it cool slightly. This topping is what elevates the Butter Pecan Red Velvet Cheesecake Recipe from incredible to unforgettable.
Step 5: Assemble and Serve
Once your cheesecake is fully chilled and firm, spoon the warm pecan topping over the surface evenly. The sticky, crunchy topping combined with the smooth cheesecake is a match made in dessert heaven. Slice carefully and prepare for mouthwatering compliments.
How to Serve Butter Pecan Red Velvet Cheesecake Recipe
Garnishes
A lightly dusted sprinkle of powdered sugar or a few whole toasted pecans on top adds an elegant final touch. Whipped cream piped on the side is always welcome and makes every forkful feel extra special. These simple garnishes bring beauty and enhanced flavor without overshadowing the star dish.
Side Dishes
This cheesecake pairs wonderfully with a scoop of vanilla bean ice cream or fresh berries such as raspberries or strawberries. The tartness of berries complements the rich sweetness and creates a lovely balance. If you want a warm touch, try serving it alongside a small cup of spiced coffee or creamy hot chocolate.
Creative Ways to Present
Consider serving individual mini cheesecakes using muffin tins for personal portions of the Butter Pecan Red Velvet Cheesecake Recipe. Or layer slices between delicate shortbread cookies for a luxurious sandwich treat. For a festive look, drizzle some melted white chocolate or caramel sauce over each slice before adding pecan topping.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be tightly wrapped with plastic wrap or stored in an airtight container and kept refrigerated. This will maintain its freshness and prevent it from absorbing any other odors in the fridge. Properly stored, it will stay delicious for up to five days.
Freezing
Butter Pecan Red Velvet Cheesecake Recipe freezes beautifully. Wrap the whole cake or individual slices tightly in plastic wrap, then in aluminum foil to avoid freezer burn. Store in the freezer for up to two months. When ready, thaw overnight in the refrigerator before serving.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer to serve it slightly warmer, let slices sit at room temperature for 20-30 minutes before serving to soften the texture without melting the richness.
FAQs
Can I use store-bought red velvet cake mix instead of making the batter from scratch?
While it’s possible, using scratch ingredients allows greater control over texture and flavor, especially for a rich cheesecake. The homemade batter ensures the unique balance of tangy cream cheese, cocoa, and red velvet flavor you expect in this recipe.
What can I substitute for pecans if I have a nut allergy?
Try toasted coconut flakes or crushed pretzels for a crunchy topping without nuts. Both add contrast and texture, though the flavor will naturally differ from the classic butter pecan taste.
Is there a way to make this recipe gluten-free?
Absolutely! Use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust. The rest of the ingredients are naturally gluten-free, making it easy to adapt without sacrificing taste.
How do I prevent the cheesecake from cracking?
Low and slow baking is key. The gentle baking temperature combined with cooling the cheesecake in the turned-off oven helps prevent cracks. Also, avoid overmixing the batter and do not overbake.
Can I prepare the pecan topping a day ahead of time?
Yes, you can make the topping a day ahead and refrigerate it in an airtight container. Gently warm slightly before spreading over the chilled cheesecake for the best texture and flavor.
Final Thoughts
This Butter Pecan Red Velvet Cheesecake Recipe is an indulgent celebration of flavor and texture, perfect for the baker who wants to impress or simply treat themselves. With its creamy, vibrant filling and crunchy, buttery pecan topping, each bite is pure joy. I encourage you to give it a try—it’s a dessert experience that’s as fun to make as it is to eat, and one that’s sure to become a cherished classic in your home.
Print
Butter Pecan Red Velvet Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Butter Pecan Red Velvet Cheesecake combines the classic creamy texture of cheesecake with the rich flavors of red velvet and a buttery pecan topping. With a graham cracker crust and a luscious cheesecake filling tinged with cocoa and red food coloring, it’s a visually stunning and decadent dessert perfect for special occasions or a luxurious treat.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 ½ cups cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 tbsp red food coloring
- ½ cup heavy cream
Pecan Topping
- 1 ½ cups pecans, chopped
- ¼ cup unsalted butter
- ½ cup brown sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake after baking.
- Make crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8-10 minutes until set, then remove from the oven and allow it to cool completely.
- Prepare cheesecake filling: Using a mixer, beat together the softened cream cheese, sour cream, and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure full incorporation. Mix in the flour, cocoa powder, vanilla extract, and red food coloring until the batter is uniform and smooth.
- Bake cheesecake: Pour the cheesecake batter evenly over the cooled crust in the springform pan. Bake for 55-60 minutes, or until the center is mostly set but still slightly jiggly. After baking, turn off the oven and leave the cheesecake inside to cool for 1 hour. This gentle cooling prevents cracking.
- Chill cheesecake: Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set and develop flavor.
- Make pecan topping: In a skillet over medium heat, melt the butter and brown sugar together. Stir in the chopped pecans, salt, and vanilla extract. Cook this mixture for about 5 minutes, stirring frequently, until the pecans are toasted and the topping is bubbling. Remove from heat and let the topping cool slightly.
- Assemble and serve: Once the cheesecake is thoroughly chilled, spread the pecan topping evenly over the surface. Slice into 12 servings and serve.
Notes
- Ensure the cream cheese is fully softened for a smooth batter and to avoid lumps.
- Do not overbake the cheesecake; the center should remain slightly jiggly when done to avoid dryness.
- Chilling the cheesecake overnight improves texture and flavor development.
- Use a water bath if desired to reduce the risk of cracking, although the slow cooling method here also helps.
- The pecan topping can be prepared in advance and stored in an airtight container until ready to use.
