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
Scale
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.
