Description
A decadent Pecan Red Velvet Cheesecake combining the classic rich and moist red velvet cake layers with a creamy, buttery pecan-infused cheesecake center, all topped with smooth cream cheese frosting and garnished with toasted pecans and red velvet crumbs. Perfect for special occasions and dessert lovers who enjoy a multi-layered indulgence.
Ingredients
Scale
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
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
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Decoration
- ½ cup chopped pecans, toasted
- Red velvet crumbs (from trimmed cake layers)
Instructions
- Prepare the Red Velvet Cake Layers: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until evenly combined.
- Mix Wet Ingredients: In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring. Whisk until the mixture is smooth and homogenous.
- Combine Batters and Bake: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling.
- Prepare the Butter Pecan Cheesecake Layer: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake.
- Make Cheesecake Batter: Beat the softened cream cheese along with granulated and brown sugars until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, melted butter, and toasted chopped pecans until fully incorporated.
- Bake and Chill Cheesecake: Pour the cheesecake batter into the prepared springform pan and bake for 30 to 35 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven, cool to room temperature, and refrigerate for at least 2 hours to firm up.
- Prepare the Cream Cheese Frosting: Beat together softened cream cheese and unsalted butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Assemble the Cake: Place one layer of red velvet cake on a serving plate and apply a light layer of frosting. Carefully add the chilled pecan cheesecake layer on top and spread frosting over it. Top with the second red velvet cake layer and frost the entire cake evenly.
- Decorate and Chill: Garnish the finished cake with toasted chopped pecans and red velvet crumbs made from trimmed cake edges. Refrigerate the assembled cake for 1 hour before serving to allow the frosting to set and flavors to meld.
Notes
- Ensure all dairy ingredients are at room temperature for smoother batters and frostings.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally to avoid burning.
- Use a serrated knife to trim cake layers for even crumbs used in decoration.
- Keep the cheesecake chilled until assembly to maintain firm texture and prevent melting of layers.
- This cake is best served within 2 days but can be refrigerated for up to 3 days covered.
