Name: Butter Pecan Red Velvet Cheesecake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 1.5 cups All-purpose flour; 1 cup Granulated sugar; 1 teaspoon Baking soda; 1 teaspoon Cocoa powder; 0.5 teaspoon Salt; 1 cup Buttermilk; 0.5 cup Vegetable oil; 2 large Eggs; 1 teaspoon Vanilla extract; 1 teaspoon White vinegar; 1 tablespoon Red food coloring; 16 oz Cream cheese, softened; 0.5 cup Granulated sugar; 0.5 cup Brown sugar; 2 large Eggs; 1 teaspoon Vanilla extract; 1 cup Toasted pecans, chopped; 0.5 cup Melted butter; 8 oz Cream cheese, softened; 0.5 cup Unsalted butter, softened; 4 cups Powdered sugar; 2 teaspoons Vanilla extract; 0.5 cup Toasted pecans, chopped; 1 cup Red velvet cake crumbs (From trimmed cake layers)

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Searching for a dessert that’s equal parts showstopper and pure comfort? You’ve just found your new favorite treat. Butter Pecan Red Velvet Cheesecake is the ultimate indulgence—impossibly creamy, delightfully moist, and beautifully layered, bringing together crunchy pecans, silky cheesecake, classic red velvet, and a dreamy cream cheese frosting. This is not your average dessert; it’s a celebration in every bite!

My love affair with this recipe began at a family gathering, where everyone paused their conversations after that first forkful. You know the moment: suddenly, food is the only thing that matters. What makes this cake extra special is that it’s surprisingly simple to prepare—no hours in the kitchen or mysterious ingredients, just classic goodness. If you’ve enjoyed my Best-Ever Red Velvet Cake, you’ll adore this twist that makes every celebration or weeknight dinner feel extraordinary. Let’s dive into your next dessert masterpiece together!

What is Butter Pecan Red Velvet Cheesecake?

Let’s break down this charming (and deliciously long-named) dessert. Butter Pecan Red Velvet Cheesecake—the name alone feels like a party, right? You might wonder, did someone just throw their three favorite desserts together and hope for the best? Well, sometimes that’s exactly how the magic happens! As the old saying goes, “the way to a man’s heart is through his stomach”—and this cake will win hearts all around.

Essentially, this beauty fuses three beloved classics: rich red velvet cake, creamy cheesecake, and buttery pecans. It’s a dessert where no one has to choose their favorite. Ready to give it a whirl? Trust me, you’ll want to make this cake (and maybe not share!).

Why You’ll Love This

The Butter Pecan Red Velvet Cheesecake is pure decadence, made with love and easy-to-find ingredients. The star here is the luscious butter pecan cheesecake—each bite is buttery, nutty, and melts-in-your-mouth thanks to toasted pecans and creamy filling. Making this masterpiece at home can save you a pretty penny compared to specialty bakery cakes, plus you get to customize every crumble and swirl.

What truly makes it unforgettable is the fusion of rich red velvet cake, tangy cream cheese frosting, buttery pecan crunch, and dense cheesecake. Each layer is a flavor bomb, but together they create a show-stopping dessert perfect for birthdays, holidays, or “just because.” Fans of my Red Velvet Brownie Bars―this is even more irresistible! Gather your family in the kitchen and create sweet memories together—this is a cake worth celebrating.

How to Make

Quick Overview

This Butter Pecan Red Velvet Cheesecake is a dream come true for anyone seeking dessert perfection with minimal fuss. You’ll be rewarded with moist, vibrant red velvet cake, a creamy butter pecan cheesecake layer, and fluffy tangy cream cheese frosting—all in under two hours of active prep. The standouts? Toasted pecans for crunch, a trio of luscious layers, and a frosting so good you’ll want a spoonful for yourself.

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

Instructions

Prepare the Red Velvet Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt. In another bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring. Whisk until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined and smooth. Divide the batter evenly between the cake pans. Bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cakes cool completely before removing from the pans.
Make the Butter Pecan Cheesecake Layer: Lower the oven temperature to 325°F (163°C). Grease a 9-inch springform pan. In a large bowl, beat softened cream cheese, granulated sugar, and brown sugar until completely smooth and creamy. Add eggs one at a time, mixing well after each one. Blend in vanilla extract, melted butter, and 1 cup toasted pecans. Pour this batter into your prepared pan. Bake for 30 to 35 minutes until just set in the center. Cool completely, then chill in the refrigerator for at least 2 hours.
Prepare the Cream Cheese Frosting: In a mixing bowl, beat softened cream cheese and unsalted butter until light and creamy. Slowly add powdered sugar and vanilla extract. Continue beating until the frosting is smooth and fluffy.
Assemble the Cake: Lay one red velvet cake layer on your cake plate. Spread a thin layer of cream cheese frosting over the top. Gently add the chilled butter pecan cheesecake layer and spread another layer of frosting. Place the second red velvet cake layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
Decorate: Garnish with the remaining toasted pecans and scatter red velvet cake crumbs around the top and sides for a festive finish.
Chill and Serve: Refrigerate your beautifully assembled cake for at least 1 hour to help the flavors meld and make slicing easier. Slice, serve, and enjoy the applause!

What to Serve With

Make your dessert experience even better with these simple pairings! Serve your Butter Pecan Red Velvet Cheesecake with a cup of freshly brewed coffee or rich black tea to balance the sweetness. For a decadent brunch, pair slices with fresh berries or a berry compote—the tartness brightens up the creamy flavors. If it’s a celebration, a glass of sparkling wine or a dessert wine like Moscato makes the occasion sparkle. For a full party spread, consider adding mini cheesecakes or classic chocolate chunk cookies for variety.

Top Tips for Perfecting

Ingredient Substitutions: No buttermilk? Make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. You can swap pecans for walnuts if preferred.
Prepping Cake Layers: Make sure your cakes and cheesecake are completely cooled (or even slightly chilled) before assembling to prevent a melty mess.
Frosting: If your frosting feels too thick, add a splash of milk; too thin, add a bit more powdered sugar. For a firmer frosting, chill it for 20 minutes before spreading.
Decorating: Don’t skip the toasted pecans on top—they bring crunch and a nutty flavor that’s irresistible!
Common Mistakes: Avoid overbaking the cheesecake layer—pull it from the oven as soon as the center is set but still slightly jiggly.

Storing and Reheating Tips

This cake is made to last—if you can resist it! Store any leftovers tightly covered in the refrigerator for up to 5 days; just make sure it’s well secured so it doesn’t dry out or pick up fridge odors. For longer storage, you can freeze slices (or the entire cake) by wrapping them well in foil and plastic wrap, then placing in an airtight container for up to two months. Thaw overnight in the refrigerator before serving. For best texture, never microwave the cake to reheat; serve it chilled or let it sit at room temperature for 20-30 minutes before enjoying.

FAQs

Can I make this cake ahead of time?
Absolutely! Both the cake layers and cheesecake can be baked and chilled a day ahead. Assemble and frost the day of serving for best results.

My cheesecake cracked. What did I do wrong?
Cheesecakes often crack if overbaked or cooled too quickly. Try lowering your oven temperature and letting the cheesecake cool slowly. Even if it does crack, frosting and toppings will cover it up beautifully!

Can I skip the nuts if I’m allergic?
Yes, you can omit the pecans or swap for allergy-friendly alternatives (like sunflower seeds) or leave them out altogether. The cake will still be delicious.

How do I get neat cake slices?
For clean slices, use a sharp knife dipped in hot water and wiped dry between each cut. This helps glide through each layer without smearing.

Can I make this recipe as cupcakes?
Yes! Divide the red velvet batter and cheesecake batter into cupcake liners, layering as desired. Adjust baking times: about 15-18 minutes for cupcakes, and keep an eye on them.

Conclusion

Butter Pecan Red Velvet Cheesecake is the ultimate dessert fusion—rich, creamy, and sure to become a family legend. With straightforward steps and familiar ingredients, you’ll have a bakery-worthy masterpiece made right at home. Every bite is a flavor adventure, combining the nostalgia of red velvet, the richness of pecan cheesecake, and the tangy thrill of cream cheese frosting. Whether you’re