Description
This Butter Pecan Red Velvet Cheesecake combines the classic rich and creamy texture of cheesecake with the vibrant flavors of red velvet cake and buttery pecan topping. Featuring a buttery graham cracker crust, a luscious red velvet cheesecake filling, and a warm, caramelized pecan topping, this dessert is perfect for special occasions or any time you crave an indulgent 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 prevent sticking and for easy release of the cheesecake.
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan to form an even crust layer. Bake it for 8-10 minutes until set, then remove and allow to cool.
- Prepare Cheesecake Filling: In a mixing bowl, beat softened cream cheese, sour cream, and granulated sugar until smooth and creamy. Add eggs one at a time, beating thoroughly after each addition to ensure smoothness. Mix in flour, cocoa powder, vanilla extract, and red food coloring until the batter is fully blended.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven and allow the cheesecake to cool inside for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or preferably overnight to firm up.
- Prepare Pecan Topping: While cheesecake chills, melt butter and brown sugar in a skillet over medium heat. Add chopped pecans, salt, and vanilla extract, stirring and cooking for about 5 minutes until the pecans are toasted and the mixture is bubbling and caramelized. Remove from heat and let cool.
- Serve: Once the cheesecake has fully chilled and set, evenly spoon the pecan topping over the top. Slice into 12 servings and enjoy this decadent, festive dessert.
Notes
- Use full-fat cream cheese for the best creamy texture.
- Do not overbake the cheesecake to avoid cracks; the center should be slightly jiggly when done.
- Letting the cheesecake cool in the turned-off oven helps prevent sudden temperature changes that cause cracking.
- The pecan topping can be made ahead and stored in an airtight container for up to 3 days.
- If you prefer, substitute red food coloring with beet juice for a natural alternative.
- Ensure pecans are chopped to medium size so they provide texture without overpowering the cheesecake.
- For easier slicing, run a warm knife between cuts.
