If you’re looking for a dessert that combines classic Southern charm with a twist of indulgence, this Butter Pecan Red Velvet Cheesecake Recipe is an absolute must-try. With its vibrant red velvet cheesecake base layered on a buttery graham cracker crust, and crowned with a rich, caramelized pecan topping, every bite is a symphony of textures and flavors. Whether you’re celebrating a special occasion or simply craving something extraordinary, this dessert promises to impress and delight anyone lucky enough to taste it.

Butter Pecan Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to nailing this Butter Pecan Red Velvet Cheesecake Recipe. Each component is essential, lending the perfect balance of creaminess, sweetness, and that signature red velvet color and flavor that make the cheesecake stand out.

1 ½ cups graham cracker crumbs: the foundation of the crust that adds a deliciously crunchy texture.
¼ cup granulated sugar: to sweeten and bind the crust perfectly.
½ cup unsalted butter, melted: gives the crust richness and solid structure.
2 ½ cups cream cheese, softened: the creamy heart of the cheesecake that ensures silky smoothness.
1 cup sour cream: adds a subtle tang for depth and moisture.
1 cup granulated sugar: sweetens the cheesecake filling beautifully without overpowering.
3 large eggs: provide structure and help the cheesecake set perfectly.
2 tbsp all-purpose flour: stabilizes the batter so it holds together after baking.
1 tsp vanilla extract: enhances flavor with warm, sweet notes.
1 tbsp cocoa powder: brings a hint of chocolate that’s essential to red velvet flavor.
1 tbsp red food coloring: gives the cheesecake its iconic rich red hue.
½ cup heavy cream: (for the topping, optional in filling if desired for extra richness).
1 ½ cups pecans, chopped: the star of the topping, toasted to perfection for a caramel crunch.
¼ cup unsalted butter: melted with brown sugar to create the luscious pecan caramel glaze.
½ cup brown sugar: sweetens the topping with a deep, molasses flavor.
¼ tsp salt: balances the sweetness and brings out the pecan’s nutty flavor.
1 tsp vanilla extract: infuses the topping with aromatic warmth.

How to Make Butter Pecan Red Velvet Cheesecake Recipe

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line it with parchment paper to ensure the cheesecake releases easily after baking. This simple prep lays the groundwork for a cheesecake that’s as beautiful as it is delicious.

Step 2: Make the Graham Cracker Crust

In a mixing bowl, combine the graham cracker crumbs with the sugar and melted butter. Press this mixture evenly into the bottom of your prepared pan. Bake for about 8-10 minutes until it’s set and golden, then remove to cool. This crust is buttery and crisp, creating the perfect base that contrasts the creamy filling.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat together the softened cream cheese, sour cream, and sugar until silky smooth. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the flour, cocoa powder, vanilla, and red food coloring until everything is perfectly blended. This batter is the soul of the Butter Pecan Red Velvet Cheesecake Recipe—rich, velvety, and stunningly red.

Step 4: Bake the Cheesecake

Pour the vibrant batter over the cooled crust and smooth the surface. Bake for 55-60 minutes, watching for the edges to set while the center remains slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking. Afterward, refrigerate for at least four hours, or overnight if possible, to let the flavors meld and the texture firm up to that perfectly creamy consistency.

Step 5: Make the Butter Pecan Topping

While your cheesecake chills, melt the butter with brown sugar in a skillet over medium heat. Add the chopped pecans, salt, and vanilla, then cook for about five minutes until the pecans are toasted and the mixture bubbles into a glossy, caramel-like glaze. This topping adds a sumptuous crunch and buttery sweetness that elevates the entire dessert.

Step 6: Assemble and Serve

Once your cheesecake is completely chilled, generously spoon the warm pecan mixture over the top. The nuts will stick to the creamy surface, creating a gorgeous, textured crown that’s as visually tempting as it is tasty. Now you’re ready to slice into this crowd-pleasing Butter Pecan Red Velvet Cheesecake Recipe masterpiece.

How to Serve Butter Pecan Red Velvet Cheesecake Recipe

Garnishes

Adding a few thoughtful garnishes can take this cheesecake to the next level. Consider a light dusting of cocoa powder or a sprinkle of crushed pecans for extra texture. A dollop of whipped cream or a drizzle of chocolate ganache also works beautifully to complement the butter pecan topping without stealing the spotlight.

Side Dishes

While this cheesecake is substantial on its own, pairing it with fresh berries or a scoop of vanilla ice cream creates a delightful balance. The tartness of berries cuts through the richness, and cold ice cream adds an irresistible creamy contrast that will make your taste buds sing.

Creative Ways to Present

Feeling extra festive? Cut the cheesecake into mini slices and serve them on pretty dessert plates with small forks for an elegant party treat. You can also layer the cheesecake and pecan topping in individual glasses for a charming parfait-style presentation, perfect for impressing guests.

Make Ahead and Storage

Storing Leftovers

Refrigerate any leftover cheesecake tightly covered with plastic wrap or in an airtight container. It will stay fresh and moist for up to five days, giving you plenty of time to enjoy every silky, buttery bite.

Freezing

You can freeze this Butter Pecan Red Velvet Cheesecake Recipe for longer storage. Wrap the whole cake or slices tightly in plastic wrap and then aluminum foil to prevent freezer burn. When stored properly, it keeps well for up to two months. Thaw overnight in the fridge before serving for best texture.

Reheating

Cheesecake is best served chilled, but if you prefer it slightly warmer, allow it to sit at room temperature for 20-30 minutes before slicing. Avoid microwaving, as it can alter the creamy texture and flavor.

FAQs

What makes this a red velvet cheesecake?

This cheesecake uses red food coloring, cocoa powder, and vanilla extract to mimic the classic red velvet cake flavor and vibrant color while incorporating a creamy cheesecake base for a unique twist.

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds work well as substitutes and add their own distinct crunch and flavor profile, though pecans are traditional and complement the sweetness best.

Is it necessary to refrigerate the cheesecake for several hours?

Yes, chilling allows the cheesecake to firm up and the flavors to fully develop, ensuring perfect texture and taste when served.

Can I make this dessert gluten-free?

Yes, by swapping graham cracker crumbs for a gluten-free alternative and ensuring your other ingredients are gluten-free, you can adapt this recipe to suit dietary needs.

What’s the key to preventing cracks in the cheesecake?

Allowing the cheesecake to cool gradually inside the oven before refrigeration helps prevent cracks by reducing temperature shock, ensuring a smooth, crack-free finish.

Final Thoughts

There’s just something incredibly comforting about a Butter Pecan Red Velvet Cheesecake Recipe that hits all the right notes—the gorgeous red velvet color, the creamy richness, and the buttery, crunchy pecan topping all working in perfect harmony. I can’t wait for you to try this recipe and share it with your loved ones; trust me, it will quickly become a favorite go-to dessert that you’ll make time and time again!

Butter Pecan Red Velvet Cheesecake Recipe

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3.9 from 77 reviews

Author: admin
Total Time: 5 hours 30 minutes
Yield: 12 servings 1x

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Description

A decadent Butter Pecan Red Velvet Cheesecake featuring a graham cracker crust, rich red velvet cheesecake filling, and a delicious buttery pecan topping. Perfect for special occasions or indulgent treats.

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

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Instructions

Preheat the oven: Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
Prepare the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes until set, then remove and let it cool.
Make the cheesecake filling: Beat together softened cream cheese, sour cream, and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter. Mix in flour, cocoa powder, vanilla extract, and red food coloring until fully combined and smooth.
Bake the cheesecake: Pour the cheesecake batter evenly over the cooled crust. Bake for 55-60 minutes until the center is set but still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, then transfer to the refrigerator to chill for at least 4 hours or overnight.
Prepare the pecan topping: In a skillet over medium heat, melt butter and brown sugar together. Add chopped pecans, salt, and vanilla extract, cooking and stirring for about 5 minutes until the pecans are toasted and the mixture bubbles. Remove from heat and allow to cool slightly.
Assemble and serve: Once the cheesecake is fully chilled, spread the pecan topping evenly across the top. Slice into 12 servings and enjoy your luxurious Butter Pecan Red Velvet Cheesecake!

Notes

Ensure cream cheese is softened to avoid lumps in the cheesecake batter.
Use a water bath if you wish to prevent cracking in the cheesecake, though it is optional here.
Let the cheesecake chill sufficiently for best texture and flavor.
The pecan topping can be made ahead and stored in an airtight container.
Use a sharp serrated knife for clean cheesecake slices.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American