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Butter Pecan Red Velvet Cheesecake

Butter Pecan Red Velvet Cheesecake

A layered cake with red velvet layers, a pecan cheesecake center, and cream cheese frosting.
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Prep Time 5 hours
Cook Time 1 hour 5 minutes
Total Time 6 hours 5 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 682 kcal

Equipment

  • 9 inch round cake pans
  • 9-inch springform pan
  • Electric mixer
  • Wire rack

Ingredients
  

Main Ingredients

  • 180 g all purpose flour about one and a half cups, for the cake layers
  • 1 cup granulated sugar for the cake layers
  • 1 tsp baking soda
  • 1 tsp unsweetened cocoa powder
  • ¼ tsp salt for the cake layers
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs for the cake layers
  • 1 tsp vanilla extract for the cake layers
  • 1 tsp white vinegar
  • 1 tbsp red food coloring
  • 16 oz cream cheese softened, for the cheesecake layer
  • ½ cup granulated sugar for the cheesecake layer
  • ½ cup brown sugar packed
  • 2 large eggs for the cheesecake layer
  • 1 tsp vanilla extract for the cheesecake layer
  • 1 cup pecans toasted and chopped, for the cheesecake layer
  • ½ cup unsalted butter melted
  • 8 oz cream cheese softened, for the frosting
  • ½ cup unsalted butter softened, for the frosting
  • 4 cup powdered sugar sifted
  • 2 tsp vanilla extract for the frosting
  • ½ cup pecans toasted and chopped, for the garnish
  • 1 cup red velvet cake crumbs optional garnish from the trimmed layers

Instructions
 

Cooking

  • Prep. Preheat to 350 degrees F and line two 9 inch round pans. Whisk the dry ingredients, then whisk the wet ingredients and combine until smooth.
  • Bake. Divide the batter between the pans and bake for 25 to 30 minutes until a toothpick comes out clean. Cool the layers completely.
  • Cheesecake. Lower the heat to 325 degrees F. Beat the cream cheese with both sugars, then add eggs, vanilla, butter, and pecans. Bake in a springform pan for 30 to 35 minutes until set, then chill at least 2 hours.
  • Frosting. Beat the cream cheese and butter until light. Add the powdered sugar and vanilla and beat until smooth and fluffy.
  • Assemble. Stack cake, frosting, cheesecake, frosting, and cake. Frost the top and sides, then add the pecans and cake crumbs.
  • Chill. Refrigerate the finished cake for at least 1 hour before slicing with a hot knife.

Notes

Substitutions: Use toasted walnuts in place of the pecans.
Tips: Chill the cheesecake layer completely before stacking and cool the cake layers fully before frosting. Nutrition does not include the optional cake crumbs.
Storage: Refrigerate for up to 3 days and do not freeze.
Keyword Butter, Butter Pecan Red Velvet Cheesecake, Buttermilk, Cream Cheese, Pecans