Description
Indulge in the rich and decadent flavors of a Pecan Red Velvet Cheesecake, a delightful combination of red velvet cake and creamy cheesecake topped with a luscious pecan topping.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the red velvet layer:
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ounce red food coloring
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
For the cheesecake layer:
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped toasted pecans
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, chopped pecans, sugar, and melted butter for the crust. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- For the red velvet layer: Whisk sugar and oil until smooth. Beat in eggs, vanilla, and red food coloring. In a separate bowl, mix cocoa, salt, flour, and baking soda. Gradually add to wet ingredients, alternating with buttermilk. Stir in vinegar last. Set aside.
- For the cheesecake layer: Beat cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time, then mix in vanilla. Pour half the red velvet batter over the crust, then carefully pour the cheesecake batter over it. Spoon remaining red velvet batter over the cheesecake layer and gently swirl with a knife.
- Bake for 1 hour, then turn off oven and let cheesecake sit in the oven for 30 minutes. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For topping: Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over cheesecake and sprinkle with toasted pecans before serving.
Notes
- Toasting the pecans enhances their flavor and adds a nice crunch.
- You can make the cheesecake a day in advance and top it just before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 35g
- Sodium: 310mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
