If you’re looking for a dessert that truly dazzles both in flavor and in color, Butter Pecan Red Velvet Cheesecake absolutely delivers. Imagine a buttery graham-pecan crust topped with a rich, caramelized pecan layer, all beneath a velvety, cocoa-tinged cheesecake that’s as striking to serve as it is delicious to savor. The contrast of nutty, brown sugar–infused bite and classic red velvet tanginess is pure Southern comfort—perfect whether you’re making a holiday centerpiece or just treating yourself and your loved ones to an extra-special slice.

Butter Pecan Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Butter Pecan Red Velvet Cheesecake is incredibly doable, and each one plays a pivotal part in achieving dreamy creaminess, delicate crunch, and that signature red velvet hue. Trust me, using quality basics and a few extras will make every bite memorable.

Graham cracker crumbs: These form the trusted, sturdy base with a gentle, honey-like flavor that balances the richness above.
Finely chopped pecans: Toast them for an extra layer of warm, nutty complexity in both the crust and the pecan ribbon.
Unsalted butter (melted): Binds the crust and lends those decadent, buttery notes that make the base unforgettable.
Granulated sugar: Adds a touch of sweetness to both the crust and the filling, enhancing the overall profile.
Brown sugar (packed): Brings deep, caramel undertones to the sticky-sweet pecan layer.
Heavy cream: This power ingredient amplifies the pecan filling’s silkiness and gives the topping its lush, cloud-like texture.
Cream cheese (softened): The backbone of any great cheesecake—ensure it’s at room temp to avoid lumps!
Sour cream: A subtle tang that brightens the richness and keeps the filling ultra-smooth.
Large eggs: Essential for structure and silkiness, add them one at a time for the creamiest result.
Buttermilk: Adds signature red velvet tang and works magic with cocoa for flavor complexity.
Unsweetened cocoa powder: The key to red velvet’s hint of chocolate—use a good quality, natural variety.
Red food coloring: A couple of tablespoons yields that unmistakable crimson color that wows on any table.
Vanilla extract: Rounds out the flavors and gives a warm, aromatic background.
Vinegar: Just a touch sharpens the tang and brightens both color and flavor—classic in red velvet baking.
Powdered sugar: Blends seamlessly into the whipped topping for a dreamy finish.
Extra buttered pecans: For an irresistible, crunchy garnish that nods to every layer inside the cheesecake.

How to Make Butter Pecan Red Velvet Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F. In a mixing bowl, combine graham cracker crumbs, chopped pecans, melted butter, and granulated sugar until everything is moistened and cohesive. This crust is more than a mere base—it’s a buttery, nutty foundation. Press the mixture firmly and evenly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool. A golden, toasty crust makes all the difference!

Step 2: Cook the Butter Pecan Layer

Next, melt unsalted butter in a skillet over medium heat. Toss in the chopped pecans and brown sugar, letting the mixture cook for two to three minutes, stirring occasionally. When the pecans are glistening and fragrant, pour in the heavy cream and stir for an extra minute. Spread this warm, sticky pecan filling evenly on top of your cooled crust. This layer turns the Butter Pecan Red Velvet Cheesecake from delicious to absolutely irresistible.

Step 3: Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese and granulated sugar until creamy and lump-free. Stir in the sour cream for tang, then add the eggs one at a time, mixing gently after each. Pour in the buttermilk, cocoa powder, red food coloring, vanilla extract, and vinegar, blending until luxurious and bright red. This is where the red velvet magic happens! Make sure everything is velvety-smooth before you proceed.

Step 4: Assemble and Bake

Pour your vibrant red velvet batter over the pecan layer in the pan, gently smoothing out the top. Carefully wrap the outside of the springform pan with foil to prevent leaks, then set it into a larger roasting pan. Fill that pan with hot water halfway up the sides of your cheesecake pan—this water bath guarantees a creamy, crack-free top. Bake for 60 to 70 minutes; the center should look set but still jiggle slightly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This slow cooling keeps everything ultra-smooth and prevents sinking middles or splitting tops.

Step 5: Chill and Whip the Topping

Remove the cheesecake from the oven and let it chill to room temperature before transferring to the refrigerator. Let it set for at least six hours, or overnight for best texture and flavor. Meanwhile, whip heavy cream with powdered sugar and a splash of vanilla until you see soft peaks. This topping adds a sweet, light contrast to the dense, creamy cheesecake.

Step 6: Decorate and Serve

Once fully chilled, pipe or spread the whipped cream on top, swirling as your heart desires. Sprinkle generously with extra buttered pecans for crunch, color, and the perfect finishing touch. Every slice of Butter Pecan Red Velvet Cheesecake is now ready to steal the show!

How to Serve Butter Pecan Red Velvet Cheesecake

Garnishes

Garnishes are the final flair! Top each slice with a small mound of whipped cream, a few extra buttered pecans, or even a drizzle of caramel sauce for an added wow factor. If you’re after a pop of color, a couple of fresh raspberries or a sprig of mint can be a beautiful touch against the rich red hue.

Side Dishes

Pair your Butter Pecan Red Velvet Cheesecake with simple, palate-cleansing sides like fresh berries, a fruit compote, or even a scoop of vanilla ice cream. Coffee, an espresso, or a glass of cold milk all make for delightful companions, accentuating the warmth and indulgence of every bite.

Creative Ways to Present

For parties, try pre-slicing and presenting cheesecake bars or mini rounds—bite-sized treats are always a hit! Layer individual portions in glass dessert cups for a modern, playful twist. You could even create a festive dessert board: surround smaller slices of cheesecake with clusters of candied pecans, white chocolate curls, and berries for an unforgettable party-worthy platter.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and that’s a big if!), simply cover the Butter Pecan Red Velvet Cheesecake tightly with plastic wrap or transfer slices to an airtight container. It’ll keep beautifully in the refrigerator for up to five days, maintaining its creamy texture and bold flavors.

Freezing

To freeze, let the cheesecake chill completely, then wrap individual slices or the whole cake in plastic and a layer of foil to prevent freezer burn. Store for up to two months. Thaw overnight in the fridge—the texture stays luscious, and the flavors meld even more.

Reheating

Cheesecake is best enjoyed chilled, but if you like your slice at room temperature, let it sit out for 20 to 30 minutes before serving. This softens the filling just enough to enhance the creamy, melt-in-your-mouth experience. Avoid microwaving, as it can affect texture.

FAQs

Can I use store-bought crust instead of homemade?

You can use a pre-made graham cracker crust for convenience, but making your own with pecans and butter truly enhances the flavor and provides the ideal sturdy base for the Butter Pecan Red Velvet Cheesecake.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath and allowing it to cool slowly in the oven are the best ways to prevent cracks. Make sure not to overmix once you add the eggs and avoid opening the oven door while baking.

Can I make this cheesecake in advance?

Absolutely! In fact, Butter Pecan Red Velvet Cheesecake is even better after chilling overnight. This allows the flavors to meld and the texture to set perfectly.

What’s the best way to toast pecans?

Spread chopped pecans in a single layer on a baking sheet and toast at 350°F for 5 to 7 minutes, stirring once or twice. Keep a watchful eye as nuts can go from golden to burnt quickly!

Is there a non-dairy substitute for cream cheese?

There are several high-quality dairy-free cream cheese alternatives available in stores. Look for versions specifically formulated for baking—they’ll work great in this Butter Pecan Red Velvet Cheesecake and keep the texture spot on.

Final Thoughts

There’s just something magical about serving Butter Pecan Red Velvet Cheesecake and watching faces light up with the first bite. Whether you bake it for a holiday, a celebration, or just a well-deserved treat, this show-stopping dessert deserves a spot in your regular rotation. Go ahead, gather the ingredients and create a cheesecake you’ll be proud to share!

Butter Pecan Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

Author: admin
Total Time: 2 hours (plus chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the decadent fusion of flavors with this Butter Pecan Red Velvet Cheesecake. A rich and creamy dessert that combines the nutty sweetness of pecans with the lusciousness of red velvet cheesecake.

Ingredients

Scale

For the crust:

2 cups graham cracker crumbs
1/4 cup finely chopped pecans
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar

For the pecan layer:

1/2 cup unsalted butter
1 cup chopped pecans
1/2 cup brown sugar, packed
1/4 cup heavy cream

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
1/4 cup buttermilk
1/4 cup unsweetened cocoa powder
2 tablespoons red food coloring
2 teaspoons vanilla extract
1/2 teaspoon vinegar

For the topping:

1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Extra buttered pecans for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F (163°C).
Prepare the crust: Mix graham cracker crumbs, chopped pecans, melted butter, and sugar. Press into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Let cool.
Make the pecan layer: Melt butter in a skillet, add pecans and brown sugar, cook until fragrant. Stir in heavy cream and spread over the crust.
Prepare the cheesecake filling: Beat cream cheese and sugar, add sour cream, eggs, buttermilk, cocoa powder, food coloring, vanilla, and vinegar. Pour over pecan layer.
Bake: Bake the cheesecake in a water bath for 60–70 minutes until set. Cool and refrigerate.
Make the topping: Whip heavy cream, powdered sugar, and vanilla. Spread on cheesecake and garnish with pecans.