Pecan Red Velvet Cheesecake Recipe
Indulge in the decadent and festive flavors of this Pecan Red Velvet Cheesecake. Layers of red velvet cake and creamy cheesecake on a crunchy pecan-infused crust, topped with whipped cream and more pecans. Perfect for special occasions!
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Red Velvet Layer:
- 1 box red velvet cake mix, prepared according to package instructions
Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Topping (optional):
- Whipped cream
- Chopped pecans
- Red velvet cake crumbs
Instructions
- Preheat the oven: Preheat to 325°F (163°C), grease a 9-inch springform pan, and wrap the bottom with foil.
- Prepare Crust: Mix crust ingredients, press into pan, and bake for 8–10 minutes.
- Red Velvet Layer: Prepare the red velvet batter and pour 1 ½ to 2 cups over crust; bake briefly.
- Cheesecake Layer: Beat cream cheese and sugar, add eggs and vanilla, pour over red velvet layer.
- Bake Cheesecake: Bake for 45–55 minutes, cool in oven, then refrigerate for at least 4 hours.
- Finish and Serve: Top with whipped cream, pecans, or cake crumbs before serving.
Notes
- For clean slices, dip a sharp knife in hot water and wipe clean between cuts.
- This rich dessert is perfect for holidays, birthdays, or special celebrations.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 38g
- Sodium: 410mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
