why make this recipe
Butter Pecan Red Velvet Cheesecake is a delightful treat that combines the classic flavors of red velvet cake with a rich and creamy butter pecan cheesecake. This dessert is perfect for special occasions, celebrations, or just a sweet craving. The vibrant red color and delicious buttery pecan flavor make it visually stunning as well as tasty. If you want a dessert that impresses your family and friends, this cheesecake is a great choice!
how to make Butter Pecan Red Velvet Cheesecake
Ingredients :
- 1 1⁄2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1⁄2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 16 oz cream cheese, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup toasted pecans, chopped
- 1⁄2 cup melted butter
- 8 oz cream cheese, softened
- 1⁄2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1⁄2 cup toasted pecans, chopped
- Red velvet cake crumbs (from trimmed cake layers)
Directions :
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Prepare the Red Velvet Cake Layers: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. Allow to cool completely.
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Make the Butter Pecan Cheesecake Layer: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. Beat the cream cheese, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, melted butter, and toasted pecans. Pour the batter into the pan and bake for 30 to 35 minutes, or until set. Cool completely, then refrigerate for at least 2 hours.
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Prepare the Cream Cheese Frosting: Beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth.
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Assemble the Cake: Place one red velvet cake layer on a serving plate and spread a thin layer of frosting over it. Add the butter pecan cheesecake layer on top and spread another thin layer of frosting. Top with the second red velvet cake layer. Frost the entire cake with the remaining cream cheese frosting.
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Decorate: Garnish the cake with toasted pecans and red velvet cake crumbs.
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Chill and Serve: Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld.
how to serve Butter Pecan Red Velvet Cheesecake
Serve this delicious cheesecake at room temperature. Slice it into generous portions and enjoy it with a cup of coffee or tea for an extra treat. It’s a great dessert for parties or family gatherings and is sure to be a hit!
how to store Butter Pecan Red Velvet Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 4 to 5 days. If you need to keep it longer, you can freeze slices. Just wrap them well in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
tips to make Butter Pecan Red Velvet Cheesecake
- Make sure all ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix until just combined.
- Toast pecans in a dry skillet for a few minutes to enhance their flavor.
- Use a serrated knife to easily slice the cake without crushing it.
variation
You can switch the pecans for other nuts, like walnuts or almonds, if you prefer. For an extra chocolate hit, consider adding chocolate chips to the cheesecake layer.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, you can make it a day in advance. Just store it in the fridge overnight before serving.
2. Can I use food coloring alternatives?
Yes, you can use natural food coloring options like beet juice if you prefer not to use artificial coloring.
3. Is there a gluten-free version of this cheesecake?
You can substitute all-purpose flour with a gluten-free flour blend if you want to make a gluten-free version.
