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Delicious Butter Pecan Red Velvet Cheesecake topped with nuts
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Butter Pecan Red Velvet Cheesecake

This Butter Pecan Red Velvet Cheesecake is a decadent dessert that combines rich red velvet cake, creamy butter pecan cheesecake, and fluffy cream cheese frosting.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Celebration, Decadent
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Cake Pans
  • Springform Pan
  • Oven

Ingredients

Dry Ingredients

  • 1.5 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Cocoa powder
  • 0.5 teaspoon Salt

Wet Ingredients

  • 1 cup Buttermilk
  • 0.5 cup Vegetable oil
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon White vinegar
  • 1 tablespoon Red food coloring

Cheesecake Layer

  • 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

Frosting

  • 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

Decoration

  • 1 cup Red velvet cake crumbs From trimmed cake layers

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with the remaining toasted pecans and scatter red velvet cake crumbs around the top and sides for a festive finish.
  • 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!

Notes

Store leftovers tightly covered in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped in foil and plastic wrap for up to two months.