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Butter Pecan Red Velvet Cheesecake Recipe

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Introduction

Indulge in the ultimate dessert with this Butter Pecan Red Velvet Cheesecake! A perfect marriage of classic red velvet cake, buttery pecan cheesecake, and luscious cream cheese frosting, this showstopper dessert is both elegant and delicious. Whether it’s a special occasion or just a treat-yourself day, this cake will make every bite memorable.

Why You’ll Love This Recipe

1. Layers of Decadence

Combines three irresistible textures: moist red velvet cake, creamy cheesecake, and fluffy frosting.

2. Perfect for Celebrations

A stunning dessert that’s ideal for birthdays, holidays, or any festive gathering.

3. Packed with Flavor

Toasted pecans, tangy cream cheese, and a hint of cocoa create a harmonious flavor profile.

Ingredients

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)

Step-by-Step Instructions

Step 1: Prepare the Red Velvet Cake Layers

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In a separate bowl, mix the buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth.
  4. Gradually combine the dry ingredients with the wet ingredients, mixing until no lumps remain.
  5. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Butter Pecan Cheesecake Layer

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a mixing bowl, beat the cream cheese, granulated sugar, and brown sugar until creamy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, melted butter, and toasted pecans.
  4. Pour the batter into the prepared springform pan and bake for 30–35 minutes, or until the cheesecake is set.
  5. Cool completely and refrigerate for at least 2 hours to firm up.

Step 3: Prepare the Cream Cheese Frosting

  1. In a large bowl, beat the cream cheese and butter until smooth.
  2. Gradually add the powdered sugar, 1 cup at a time, beating until fluffy.
  3. Stir in the vanilla extract.

Step 4: Assemble the Cake

  1. Place one red velvet cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top.
  2. Carefully place the chilled cheesecake layer on top. Spread another thin layer of frosting.
  3. Top with the second red velvet cake layer. Frost the entire cake with the remaining cream cheese frosting.

Step 5: Decorate the Cake

  1. Sprinkle the top with toasted pecans and red velvet crumbs for a beautiful finish.
  2. Optional: Add a drizzle of caramel or white chocolate for extra elegance.

Step 6: Chill and Serve

  1. Refrigerate the assembled cake for at least 1 hour to set.
  2. Slice and serve this decadent dessert, enjoying the perfect balance of flavors and textures.

Serving Suggestions

  • With Coffee or Tea: Pair with a warm beverage for a cozy treat.
  • Special Occasions: Serve as the centerpiece for holidays or birthdays.
  • Individual Portions: Create mini cakes by layering slices in dessert jars.

Pro Tips

1. Toast the Pecans

Toasting enhances their nutty flavor. Simply bake at 350°F (175°C) for 5-7 minutes.

2. Use Room Temperature Ingredients

For a smooth batter and frosting, ensure your cream cheese, butter, and eggs are at room temperature.

3. Trim the Cake Layers

If the cake layers are domed, trim them for even stacking. Save the trimmings for crumbs to decorate the top.

FAQs

Can I make this cake ahead of time?

Yes! Prepare the cake layers and cheesecake a day in advance. Assemble and frost the day of serving.

What can I substitute for buttermilk?

Use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

Can I freeze this cake?

Yes! Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Why This Recipe Stands Out

This Butter Pecan Red Velvet Cheesecake takes indulgence to the next level. With buttery pecans, vibrant red velvet, and tangy cream cheese frosting, every bite is a symphony of flavors and textures. It’s a dessert that’s both visually stunning and deeply satisfying.

Conclusion

Celebrate in style with this Butter Pecan Red Velvet Cheesecake. Whether it’s a holiday, birthday, or just because, this cake delivers on flavor, texture, and elegance. Bake it today and create sweet memories with every slice!

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