Description
This Butter Pecan Red Velvet Cheesecake is a showstopping layered dessert with rich red velvet cake, nutty butter pecan cheesecake, and silky cream cheese frosting. Topped with toasted pecans and red velvet crumbs, it’s perfect for holidays, birthdays, or any celebration where you want to impress.
Ingredients
Scale
- For the Red Velvet Cake Layers:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- For the Butter Pecan Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- ½ cup melted butter
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- Topping:
- ½ cup toasted chopped pecans
- Red velvet cake crumbs (from trimmed layers)
Instructions
Make the cheesecake layer:
- Preheat oven to 325°F (165°C). Line a springform pan with parchment and grease sides.
- Beat cream cheese, sugars, eggs, and vanilla until smooth. Stir in melted butter and toasted pecans.
- Pour into pan and bake for 45–50 minutes or until set. Cool completely, then chill 4+ hours or overnight.
Bake the red velvet cakes:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk flour, sugar, baking soda, cocoa powder, and salt.
- In a separate bowl, whisk buttermilk, oil, eggs, vanilla, vinegar, and food coloring.
- Combine wet and dry ingredients until smooth.
- Divide between pans and bake 25–30 minutes. Cool completely.
Make the frosting:
- Beat cream cheese and butter until creamy. Add powdered sugar gradually and vanilla. Beat until fluffy.
Assemble the cake:
- Trim red velvet cakes if needed. Place one cake layer on serving plate.
- Add chilled cheesecake layer, then top with second red velvet layer.
- Frost entire cake with cream cheese frosting.
Decorate:
- Press pecans into sides and sprinkle with cake crumbs. Chill 1 hour before slicing.
Notes
- Bake cheesecake ahead and chill overnight for best results.
- Toast pecans to deepen flavor—350°F for 7–8 minutes.
- Use a serrated knife to trim and stack layers neatly.
- Store cake in fridge up to 5 days or freeze individual slices.
- Drizzle with caramel or add chocolate chips to cheesecake for variations.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 48g
- Sodium: 310mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
Keywords: red velvet cheesecake, butter pecan cake, holiday layer cake, Southern desserts