Description:This decadent Butter Pecan Red Velvet Cheesecake is a show-stopping dessert that combines the classic flavors of red velvet cake with the creamy richness of cheesecake and the nutty goodness of butter pecans. Perfect for special occasions or any time you want to impress, this dessert is sure to be a crowd-pleaser.
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 (gel food coloring is recommended for a vibrant red color) For the Butter Pecan Cheesecake Layer:
16 oz cream cheese, softened (full-fat cream cheese is crucial for the best texture) ½ cup granulated sugar ½ cup packed brown sugar (light or dark, depending on your preference) 2 large eggs 1 tsp vanilla extract 1 cup chopped pecans, toasted (toast them for a deeper, richer flavor) ½ cup melted unsalted butter For the Cream Cheese Frosting:
8 oz cream cheese, softened (again, full-fat is best) ½ cup unsalted butter, softened 4 cups powdered sugar (also known as confectioners’ sugar) 2 tsp vanilla extract For Topping:
½ cup chopped pecans, toasted Red velvet crumbs (from trimmed cake layers)
Preparation:
Step 1: Prepare the Red Velvet Cake Layers:
Preheat the oven to 350°F (175°C). It’s essential to ensure your oven is accurately calibrated for even baking. Use an oven thermometer if necessary. Grease and line two 9-inch round cake pans with parchment paper. This ensures the cakes release easily and prevents sticking. A light coating of flour after greasing helps even more. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. Whisking is crucial to evenly distribute the leavening agents and prevent lumps. In a separate large bowl, mix together the buttermilk, vegetable oil, large eggs, vanilla extract, white vinegar, and red food coloring until thoroughly combined. Make sure the eggs are at room temperature for better emulsification. The white vinegar reacts with the baking soda to create a light and fluffy texture, while the red food coloring provides the signature red hue. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. A few streaks of flour are okay; they will disappear as you continue to mix. Divide the batter evenly between the prepared cake pans. Use a kitchen scale for precise division if you want perfectly even layers. Bake for 25–30 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. Rotate the pans halfway through baking to ensure even browning. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting to prevent the frosting from melting.
Step 2: Make the Butter Pecan Cheesecake Layer:
Preheat the oven to 325°F (163°C). Lowering the oven temperature ensures a smooth and creamy cheesecake with minimal cracking. Grease a 9-inch springform pan thoroughly. Using a springform pan is essential for easy removal of the cheesecake. In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar with an electric mixer until smooth and creamy. Ensure the cream cheese is properly softened for a lump-free cheesecake. Add the large eggs one at a time, mixing well after each addition. Incorporate the eggs slowly to avoid overmixing and introducing too much air. Stir in the vanilla extract, melted unsalted butter, and toasted chopped pecans. Toasting the pecans enhances their nutty flavor and provides a pleasant crunch. Use a spatula to fold in the pecans gently. Pour the cheesecake batter into the prepared springform pan. Smooth the top with a spatula. Bake for 30–35 minutes, or until the edges are set but the center still has a slight wobble. A slight wobble indicates that the cheesecake is done but still has a creamy texture. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracking. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Refrigerating allows the cheesecake to set completely and develop its flavors.
Step 3: Prepare the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy. Make sure both the cream cheese and butter are at room temperature for easy creaming and a smooth frosting. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Beating on low speed prevents the powdered sugar from creating a dust cloud. Add the vanilla extract and beat until smooth and fluffy. Do not overwhip the frosting, as this can make it too soft.
Step 4: Assemble the Cake:
Trim the tops of the red velvet cake layers to create a flat surface. This ensures a stable and even cake. Place one red velvet cake layer on a serving plate or cake stand. Spread a thin and even layer of cream cheese frosting over the red velvet cake layer. Carefully remove the butter pecan cheesecake from the springform pan and place it on top of the frosted red velvet cake layer. Spread another thin and even layer of cream cheese frosting over the cheesecake layer. Top with the second red velvet cake layer. Frost the entire cake with the remaining cream cheese frosting, creating a smooth and even surface.
Step 5: Decorate:
Garnish the top of the cake with toasted chopped pecans and red velvet cake crumbs. You can create red velvet cake crumbs by crumbling the trimmed pieces of the cake.
Step 6: Chill and Serve:
Refrigerate the assembled cake for at least 1 hour before slicing and serving to allow the flavors to meld and the frosting to set. This also makes the cake easier to slice.
Why you will love this recipe
This Butter Pecan Red Velvet Cheesecake is a symphony of flavors and textures that will tantalize your taste buds. The moist and tangy red velvet cake layers perfectly complement the rich and creamy butter pecan cheesecake. The cream cheese frosting adds a luscious sweetness, while the toasted pecans provide a delightful crunch. This dessert is visually stunning and guaranteed to impress your guests. It’s a unique twist on classic desserts, offering a complex and satisfying experience. The combination of Southern flavors and elegant presentation makes it a perfect choice for special occasions and celebrations. Plus, the slightly acidic tang of the red velvet cake balances the sweetness of the cheesecake, making it less cloying than some other rich desserts. The recipe, while having several steps, is quite straightforward and achievable for home bakers with some experience. The homemade elements, from toasting the pecans to making the red velvet crumbs, add a personal touch and elevate the dessert to something truly special.
Serving Suggestions:
Serve chilled. Pair with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with fresh berries for a pop of color and added flavor. Serve with a cup of coffee or tea. Cut into slices with a sharp knife for clean presentation.
Tips:
Use high-quality ingredients for the best results. Don’t overmix the cake batter or cheesecake batter. Toast the pecans for a deeper, richer flavor. Cool the cheesecake slowly to prevent cracking. Chill the cake for at least 1 hour before serving to allow the flavors to meld. For a more intense red velvet flavor, add a tablespoon of unsweetened cocoa powder to the cake batter. To prevent the bottom crust from getting soggy, wrap the springform pan in aluminum foil before baking. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. For a smoother frosting, sift the powdered sugar before adding it to the cream cheese and butter.
Prep Time: 45 minutes Cook Time: 1 hour 10 minutes Total Time: 5 hours (including chilling time)
Nutritional Information: (per serving, approximate) Note: Nutritional information is an estimate and can vary based on specific ingredients and serving size.
Calories: 650-750 Protein: 10-12g Sodium: 300-400mg
Conclusion
The Butter Pecan Red Velvet Cheesecake is more than just a dessert; it’s an experience. It’s a testament to the magic that happens when classic flavors are combined in unexpected ways. The rich, moist red velvet cake, the creamy butter pecan cheesecake, and the sweet cream cheese frosting create a symphony of textures and tastes that will leave you wanting more. While it may take a bit of time and effort to prepare, the results are well worth it. This cheesecake is perfect for any special occasion, from birthdays to holidays to simply a well-deserved treat. So go ahead, indulge in this decadent masterpiece and experience the ultimate dessert delight! It’s a recipe you’ll want to make again and again.
Questions and Answers about this Recipe:
Question 1: Can I use a different type of nut instead of pecans in the cheesecake layer?
Answer: Absolutely! While pecans are the classic choice for butter pecan flavor, you can substitute other nuts like walnuts, almonds, or even macadamia nuts. Just make sure to toast them beforehand to enhance their flavor. Walnuts offer a slightly earthier flavor, while almonds provide a more subtle nuttiness. Macadamia nuts would create an even more luxurious and decadent cheesecake. The key is to chop them into small pieces and toast them for a few minutes in a dry skillet or oven until fragrant.
Question 2: What can I do to prevent the cheesecake from cracking during baking?
Answer: Preventing cracks in a cheesecake is all about managing the baking temperature and cooling process. First, make sure not to overbake the cheesecake. It should still have a slight wobble in the center when it’s done. Secondly, create a water bath by wrapping the springform pan in aluminum foil and placing it in a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. This helps to keep the cheesecake moist and prevents it from drying out and cracking. Finally, after baking, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for an hour before removing it to room temperature. This gradual cooling process helps to prevent cracking.
Question 3: Can I make this cheesecake ahead of time?
Answer: Yes, definitely! In fact, making the cheesecake a day or two in advance is highly recommended. This allows the flavors to meld together and the cheesecake to set properly. Simply wrap the cheesecake tightly in plastic wrap and store it in the refrigerator for up to 3 days. The cream cheese frosting can also be made ahead of time and stored in the refrigerator in an airtight container for up to 2 days. Just bring it to room temperature and beat it again before frosting the cake.
Question 4: I don’t have red food coloring. Can I still make the red velvet cake layers?
Answer: While the red food coloring is what gives red velvet cake its signature color, you can still make the cake layers without it. The flavor will be slightly different, but the cake will still be delicious. You can try using beet juice or other natural food colorings, but they may not produce as vibrant of a red color. Alternatively, you can simply omit the red food coloring altogether and call it a “chocolate velvet cake” or “devil’s food cake.” The key ingredients that contribute to the red velvet flavor are the buttermilk, vinegar, and cocoa powder.
Question 5: My cream cheese frosting is too soft. How can I fix it?
Answer: If your cream cheese frosting is too soft, there are a few things you can try to firm it up. First, make sure that your cream cheese and butter were properly softened, but not melted, before making the frosting. Secondly, add a tablespoon or two of powdered sugar at a time until the frosting reaches the desired consistency. Be careful not to add too much, as this can make the frosting too sweet. If the frosting is still too soft, you can try chilling it in the refrigerator for 15-20 minutes before using it. This will help to firm up the butter and cream cheese. In extreme cases, if the frosting is consistently soft even after chilling, it might indicate that the butter was too warm during the creaming process. In this case, consider remaking the frosting with cooler ingredients. “””
