Why You’ll Love This Recipe
This cheesecake is the ultimate blend of two beloved desserts—red velvet cake and cheesecake—with a twist. The smooth, tangy cheesecake filling contrasts beautifully with the rich red velvet flavor and a crunch from the butter pecan topping. The pecans bring an irresistible toasted, buttery sweetness that enhances the dessert. Not only is it delicious, but it’s also visually stunning, making it a perfect centerpiece for any gathering. With the extra touch of red food coloring, the cheesecake creates a festive, vibrant look.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the 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
For the pecan topping:
- 1 ½ cups pecans, chopped
- ¼ cup unsalted butter
- ½ cup brown sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Directions
- Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared pan and bake for 8-10 minutes, until set. Remove from the oven and set aside to cool.
- Make the cheesecake filling: Beat the cream cheese, sour cream, and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Add the flour, cocoa powder, vanilla extract, and red food coloring, mixing until smooth.
- Pour the cheesecake batter over the cooled crust and bake for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Prepare the pecan topping: In a skillet over medium heat, melt the butter and brown sugar. Add the pecans, salt, and vanilla extract, cooking for about 5 minutes, until the pecans are toasted and the mixture is bubbling. Remove from heat and let cool.
- Once the cheesecake is fully chilled, top it with the pecan mixture. Slice and serve!
Servings and Timing
- Servings: 12
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Cooling Time: 4 hours minimum (or overnight)
Variations
- Caramel Drizzle: For added richness, drizzle some caramel or chocolate sauce on top before serving.
- Crust: If you want a more flavorful crust, add a pinch of cinnamon or a dash of cocoa powder to the graham cracker crumbs.
- Pecan Topping: You can substitute the pecans with walnuts or almonds if you prefer a different nut flavor.
Storage/Reheating
- Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen for up to 3 months. If frozen, let it thaw in the refrigerator overnight before serving.
- Reheating: It’s best enjoyed cold, straight from the fridge, but if you want a slightly warmer slice, heat it in the microwave for 10-15 seconds.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. Prepare it a day or two before serving, and let it chill in the refrigerator to set.
2. Can I use a different type of food coloring?
You can use a different color if you’d like, but red food coloring is typically used to achieve the signature red velvet look.
3. Can I make this without the pecan topping?
Yes, you can skip the pecan topping if you prefer, or substitute it with fresh berries or chocolate shavings.
4. Can I use low-fat cream cheese or sour cream?
While you can use low-fat options, the texture and richness of the cheesecake may be slightly different.
5. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Be sure to wrap it well in plastic wrap and foil before freezing.
6. What should I do if the cheesecake cracks?
If your cheesecake cracks, don’t worry! It’s still delicious. You can cover the cracks with the pecan topping or whipped cream for a smooth appearance.
7. Can I use a springform pan that’s larger or smaller than 9 inches?
If you use a different size pan, you may need to adjust the baking time. A larger pan will require a shorter baking time, while a smaller pan may require a longer bake.
8. How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools.
9. Can I use a pre-made crust?
Yes, you can use a store-bought graham cracker crust, but the homemade version provides a fresher flavor and texture.
10. Can I make this cheesecake without the cocoa powder?
You can omit the cocoa powder, but the flavor will be less chocolatey, and the cheesecake will not have the signature red velvet appearance.
Conclusion
The Butter Pecan Red Velvet Cheesecake is a true indulgence that combines the best of two classic desserts into one stunning treat. Whether you’re celebrating a special occasion or just want to enjoy a luxurious dessert, this cheesecake is sure to impress. With its creamy texture, vibrant color, and delightful pecan topping, it’s a dessert that brings joy with every bite.
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Butter Pecan Red Velvet Cheesecake
- Total Time: 5 hours minimum (including cooling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Butter Pecan Red Velvet Cheesecake is an indulgent dessert that combines the rich and velvety flavors of red velvet cake with a creamy cheesecake filling, all topped with a buttery, crunchy pecan topping.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
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
1 ½ cups pecans, chopped
¼ cup unsalted butter
½ cup brown sugar
¼ tsp salt
1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared pan and bake for 8-10 minutes, until set. Remove from the oven and set aside to cool.
- Make the cheesecake filling: Beat the cream cheese, sour cream, and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Add the flour, cocoa powder, vanilla extract, and red food coloring, mixing until smooth.
- Pour the cheesecake batter over the cooled crust and bake for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Prepare the pecan topping: In a skillet over medium heat, melt the butter and brown sugar. Add the pecans, salt, and vanilla extract, cooking for about 5 minutes, until the pecans are toasted and the mixture is bubbling. Remove from heat and let cool.
- Once the cheesecake is fully chilled, top it with the pecan mixture. Slice and serve!
Notes
Store the cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen for up to 3 months. If frozen, let it thaw in the refrigerator overnight before serving.
For added richness, drizzle some caramel or chocolate sauce on top before serving.
If you want a more flavorful crust, add a pinch of cinnamon or a dash of cocoa powder to the graham cracker crumbs.
You can substitute the pecans with walnuts or almonds if you prefer a different nut flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
