Butter Pecan Red Velvet Cheesecake

Description:

The Butter Pecan Red Velvet Cheesecake is an indulgent dessert that combines the rich, creamy texture of cheesecake with the vibrant, tangy flavor of red velvet cake. A buttery pecan crust adds a crunchy contrast to the smooth cheesecake filling, while the red velvet base creates a visually stunning presentation. Topped with caramelized butter pecans, this cheesecake is the ultimate showstopper for any special occasion.

Origin:

The red velvet cake, known for its rich color and smooth texture, has been a classic American dessert for decades. Combining it with cheesecake adds a layer of creaminess and decadence. The addition of butter pecans brings a nutty, caramelized sweetness, creating a sophisticated twist on the traditional red velvet cake.

Ingredients (Serves 10-12):

For the Crust:

• Butter (melted): 6 tbsp (85 g)
• Graham cracker crumbs: 1 ½ cups (150 g)
• Brown sugar (packed): 2 tbsp (25 g)
• Chopped pecans (optional): ½ cup (60 g)

For the Red Velvet Cake Layer:

• All-purpose flour: 1 ½ cups (190 g)
• Granulated sugar: ¾ cup (150 g)
• Unsweetened cocoa powder: 1 tbsp (10 g)
• Baking powder: 1 tsp
• Baking soda: 1 tsp
• Salt: ½ tsp
• Buttermilk: ½ cup (120 ml)
• Vegetable oil: ¼ cup (60 ml)
• Eggs: 2 large
• Red food coloring: 2 tbsp (or as needed for desired color)
• Vanilla extract: 1 tsp
• Vinegar: 1 tsp

For the Cheesecake Layer:

• Cream cheese (softened): 16 oz (450 g)
• Granulated sugar: ¾ cup (150 g)
• Sour cream: ½ cup (120 g)
• Vanilla extract: 1 tsp
• Eggs: 2 large
• Heavy cream: ¼ cup (60 ml)
• Cornstarch: 1 tbsp (optional, to help stabilize the cheesecake)

For the Butter Pecan Topping:

• Butter: 4 tbsp (60 g)
• Brown sugar (packed): ¼ cup (50 g)
• Pecans (chopped): 1 cup (120 g)
• Vanilla extract: ½ tsp
• Salt: A pinch

Optional Ingredients:

• Chocolate chips: For added richness in the cheesecake layer
• Whipped cream: For serving, optional

Instructions:

Step 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease and line a 9-inch springform pan with parchment paper.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, melted butter, and chopped pecans. Mix until evenly moistened.
3. Press the Crust: Press the mixture into the bottom of the prepared pan to form a firm, even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

Step 2: Prepare the Red Velvet Cake Layer

1. Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, oil, eggs, red food coloring, vanilla extract, and vinegar.
3. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
4. Bake the Cake: Pour the batter into a 9-inch round cake pan (greased and lined) and bake at 325°F (165°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before cutting it into small squares to layer in the cheesecake.

Step 3: Prepare the Cheesecake Layer

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese and sugar together until smooth and fluffy.
2. Add Sour Cream and Vanilla: Add the sour cream and vanilla extract, mixing until combined.
3. Add Eggs and Cream: Beat in the eggs, one at a time, followed by the heavy cream and cornstarch (if using). Continue mixing until smooth and creamy.
4. Assemble the Cheesecake: Pour half of the cheesecake batter onto the prepared crust. Then, gently place the red velvet cake pieces on top, ensuring an even distribution. Pour the remaining cheesecake batter over the top, smoothing it out.

Step 4: Bake the Cheesecake

1. Water Bath (Optional): To prevent cracking, you can place the springform pan in a larger pan filled with hot water, creating a water bath for the cheesecake.
2. Bake: Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
3. Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Step 5: Prepare the Butter Pecan Topping

1. Cook the Pecans: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, vanilla extract, and a pinch of salt, stirring to combine.
2. Toast the Pecans: Add the chopped pecans and cook for 3-5 minutes, or until the pecans are lightly toasted and the caramel mixture has thickened.
3. Cool the Topping: Remove from heat and let the topping cool slightly before spooning it onto the cooled cheesecake.

Step 6: Assemble and Serve

1. Top the Cheesecake: Once the cheesecake is fully chilled and set, spoon the butter pecan topping evenly over the top of the cheesecake.
2. Serve: Slice and serve, optionally with whipped cream.

Tips for Success:

• Even Layers: Ensure that the red velvet cake layer is evenly distributed in the cheesecake batter to create a beautiful red velvet swirl effect.
• Smooth Cheesecake Batter: Beat the cream cheese and sugar mixture until completely smooth to avoid lumps in the cheesecake.
• Chill Thoroughly: Allow the cheesecake to chill completely in the fridge to ensure it sets properly and slices beautifully.

Recommendations:

• Serving: This cheesecake is perfect for special occasions like birthdays, holidays, or as a show-stopping dessert at dinner parties.
• Storage: Store leftovers in the refrigerator for up to 4-5 days.
• Freezing: This cheesecake can be frozen without the topping for up to 2 months. Thaw overnight in the fridge before adding the butter pecan topping and serving.

Nutrition (Per Slice):

• Calories: ~450
• Protein: 6 g
• Fat: 30 g
• Carbohydrates: 40 g
• Sugar: 35 g
• Fiber: 2 g

The Butter Pecan Red Velvet Cheesecake is a rich and indulgent treat, blending the tang of cheesecake with the bold flavors of red velvet and the sweetness of buttery pecans for an unforgettable dessert.