Butter Pecan Red Velvet Cheesecake
If you’re looking for a dessert that is both visually stunning and delicious, the Butter Pecan Red Velvet Cheesecake is the perfect choice. This unique dessert combines the rich flavors of red velvet with creamy cheesecake and the delightful crunch of toasted pecans. It’s ideal for celebrations, holidays, or just a special treat for yourself.
Why Make This Recipe
There are many reasons to make Butter Pecan Red Velvet Cheesecake. First, it impresses everyone with its beautiful red color and creamy texture. Second, the combination of cheesy richness and nutty flavor creates a delightful taste experience. Finally, this dessert offers a fun twist on traditional cheesecakes, making any occasion feel extra special.
How to Make Butter Pecan Red Velvet Cheesecake
Creating this delicious cheesecake is easier than you might think. Follow the simple steps below to whip up this masterpiece.
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1⁄2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 16 oz cream cheese, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup toasted pecans, chopped
- 1⁄2 cup melted butter
- 8 oz cream cheese, softened
- 1⁄2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1⁄2 cup toasted pecans, chopped
- Red velvet cake crumbs (from trimmed cake layers)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, mix the flour, sugar, baking soda, cocoa powder, and salt.
- Add the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring. Mix until smooth.
- Pour the batter into the prepared springform pan and bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely.
- In another bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and chopped pecans.
- Pour this cream cheese mixture over the cooled red velvet cake in the springform pan.
- Bake for an additional 45 minutes. The center may still be slightly jiggly.
- Let it cool, then refrigerate for at least 4 hours or overnight.
- For frosting, beat the softened butter, cream cheese, powdered sugar, and vanilla extract until creamy.
- Frost the cheesecake with the cream cheese frosting and top with additional chopped pecans and red velvet cake crumbs.
- Slice and serve chilled.
How to Serve Butter Pecan Red Velvet Cheesecake
This cheesecake is best served chilled. Slice it into pieces and enjoy it with a cup of coffee or tea. You can also add a scoop of vanilla ice cream on the side for an extra treat.
How to Store Butter Pecan Red Velvet Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for about 5 days.
Tips to Make Butter Pecan Red Velvet Cheesecake
- Make sure all your ingredients are at room temperature for best results.
- To toast the pecans, place them in a dry skillet over medium heat, stirring frequently until they are golden brown and fragrant.
- Be gentle when mixing the cream cheese filling to keep it fluffy.
- Let the cheesecake chill overnight for the best flavor.
Variation
You can add a layer of chocolate ganache on top for an even richer taste. Another idea is to swap out the pecans for walnuts or hazelnuts if you prefer a different nut flavor.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, you can make it a day or two ahead and store it in the refrigerator.
2. Can I freeze Butter Pecan Red Velvet Cheesecake?
Yes, you can freeze it for up to 2 months. Wrap it tightly and then thaw it in the fridge before serving.
3. What if I don’t have buttermilk?
You can make a substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Enjoy making your Butter Pecan Red Velvet Cheesecake, and treat yourself and your loved ones to this delightful dessert!
