Butter Pecan Red Velvet Cheesecake
For the success of this dessert, the right ingredients make all the difference. Here’s what you’ll need:
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
For Topping:
- ½ cup chopped pecans (toasted)
- Red velvet crumbs (from trimmed cake layers)
Directions
Follow these steps to create your delicious Butter Pecan Red Velvet Cheesecake:
- Step 1: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Step 2: In a bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- Step 3: In another bowl, mix buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Step 5: Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Let cool completely.
- Step 6: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Step 7: Beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Step 8: Stir in vanilla extract, melted butter, and toasted pecans.
- Step 9: Pour the batter into the springform pan and bake for 30–35 minutes, or until set. Cool completely and refrigerate for at least 2 hours.
- Step 10: For the cream cheese frosting, beat cream cheese and butter together until creamy.
- Step 11: Gradually add powdered sugar and vanilla extract, beating until smooth.
- Step 12: Assemble the cake: Place one red velvet layer on a serving plate. Spread a thin layer of frosting on top, then add the butter pecan cheesecake layer.
- Step 13: Spread another thin layer of frosting on the cheesecake, then add the second red velvet layer on top.
- Step 14: Frost the entire cake with the remaining cream cheese frosting.
- Step 15: Garnish with toasted pecans and red velvet cake crumbs.
- Step 16: Finally, chill for at least 1 hour before slicing to allow the flavors to meld.
Frequently Asked Questions
1. Can I make this cheesecake in advance?
Yes! You can make the cake layers and cheesecake layer ahead of time. Just keep them refrigerated and assemble closer to serving time.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
3. Can I use other nuts instead of pecans?
Absolutely! Walnuts can be a delicious alternative, adding their unique flavor to the cheesecake.
4. Is it necessary to refrigerate the cake?
Yes, refrigeration helps the flavors meld and ensures the cream cheese frosting stays firm.
5. Can I substitute ingredients for a healthier option?
You can use low-fat cream cheese, reduce sugar, or opt for a gluten-free flour blend for a lighter version. Keep in mind that substitutions might alter the texture and flavor slightly.
Conclusion
Indulging in Butter Pecan Red Velvet Cheesecake is a delightful experience that combines rich flavors with a beautiful design. It’s a versatile dessert suitable for any occasion, captivating the taste buds and leaving lasting impressions. Follow this recipe step-by-step, and enjoy a slice of heaven at your next gathering!
