Description
This indulgent Butter Pecan Red Velvet Cheesecake combines the rich flavors of red velvet cake with a creamy cheesecake filling and a buttery, crunchy pecan topping. Perfect for any special occasion or a decadent dessert treat!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 ½ cups cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 tbsp red food coloring
- ½ cup heavy cream
- 1 ½ cups pecans, chopped
- ¼ cup unsalted butter
- ½ cup brown sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan and bake for 8-10 minutes, until set. Remove from the oven and set aside to cool.
- Make the cheesecake filling: Beat the cream cheese, sour cream, and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Add the flour, cocoa powder, vanilla extract, and red food coloring, mixing until smooth.
- Pour the cheesecake batter over the cooled crust and bake for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Prepare the pecan topping: In a skillet over medium heat, melt the butter and brown sugar. Add the pecans, salt, and vanilla extract, cooking for about 5 minutes, until the pecans are toasted and the mixture is bubbling. Remove from heat and let cool.
- Once the cheesecake is fully chilled, top it with the pecan mixture. Slice and serve!
Notes
- If you prefer a firmer cheesecake, bake it a little longer, but be careful not to overcook.
- For extra flavor, add a drizzle of caramel or chocolate sauce over the top before serving.
- Make sure the cheesecake is fully cooled before topping with pecans to prevent them from becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36 g
- Sodium: 290 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg