If you’re searching for a show-stopping dessert that blends the comfort of Southern baking with a touch of elegance, look no further than Pecan Red Velvet Cheesecake. This luscious treat features a pecan-studded graham cracker crust, a velvety red cheesecake filling, and clouds of whipped cream crowned with toasted pecans. Every bite is a delightful balance of creamy, crunchy, tangy, and sweet — perfect for holidays, special occasions, or whenever you want to wow your guests.

Pecan Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Pecan Red Velvet Cheesecake is the first step toward baking magic. Each item is chosen for a reason, whether it’s the rich flavor, the smooth texture, or that signature crimson hue.

Graham cracker crumbs: The classic base for a sturdy yet tender crust that supports every slice.
Finely chopped pecans: These add a buttery crunch and nutty warmth to both the crust and the topping.
Granulated sugar: Essential for sweetness in the crust and cheesecake layers.
Melted butter: Binds the crust ingredients and gives a rich flavor.
Cream cheese: The heart of any cheesecake, providing that irresistible creamy tang.
Cocoa powder: Just a touch gives the cheesecake its subtle chocolate undertone.
Vanilla extract: Enhances the flavors throughout the cheesecake and topping.
White vinegar: Traditional in red velvet, it adds a bit of tang that brightens the flavors.
Eggs: Help to set the cheesecake for a perfectly sliceable texture.
Sour cream: Adds smoothness and a gentle tang to the filling.
Buttermilk: Another classic red velvet ingredient, for a moist and tender crumb.
Red food coloring: For that iconic, vibrant red velvet color; adjust to your preference.
Heavy cream: Whips up into a dreamy topping for extra indulgence.
Powdered sugar: Sweetens the whipped cream without grittiness.
Chopped toasted pecans: A finishing touch of crunch and toasty flavor.

How to Make Pecan Red Velvet Cheesecake

Step 1: Prepare the Pecan Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, granulated sugar, and melted butter. Stir until everything is evenly moistened and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s packed tightly and evenly. Bake the crust for 10 minutes, then set it aside to cool while you move on to the filling.

Step 2: Make the Red Velvet Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and fluffy. Add the granulated sugar and cocoa powder, mixing until well incorporated. One at a time, add the eggs, beating gently after each addition until just combined — overbeating can lead to cracks. Next, blend in the sour cream, buttermilk, vanilla extract, white vinegar, and red food coloring. Mix until the batter is silky and evenly colored, scraping down the sides of the bowl so no streaks remain.

Step 3: Assemble and Bake

Pour the red velvet cheesecake batter over the cooled pecan crust. For an extra-smooth top and fewer cracks, you can gently tap the pan on the counter to release air bubbles. Bake for 50 to 60 minutes, or until the center is set but still has a slight jiggle when gently shaken. Once done, turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. This gradual cooling helps prevent cracks and keeps the texture ultra-creamy.

Step 4: Chill the Cheesecake

After the initial cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight if you have the patience. This step is key for letting the flavors meld and the texture firm up, making every slice picture-perfect and delicious.

Step 5: Whip Up the Cream and Decorate

To make the topping, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. You can spread this fluffy cream over the entire cheesecake or pipe pretty swirls for a bakery-style finish. Sprinkle the chopped toasted pecans generously over the top for the ultimate nutty flourish. Your Pecan Red Velvet Cheesecake is now ready to serve and steal the show!

How to Serve Pecan Red Velvet Cheesecake

Garnishes

The best way to finish a Pecan Red Velvet Cheesecake is with a generous layer of freshly whipped cream and a scattering of toasted pecans. For a festive look, consider adding a dusting of cocoa powder, a drizzle of chocolate sauce, or even a few fresh berries for a pop of color.

Side Dishes

This cheesecake is rich and decadent, so it pairs beautifully with light accompaniments. Offer fresh fruit salad, a crisp glass of sparkling wine, or a simple cup of coffee or tea to balance the creamy sweetness of each slice.

Creative Ways to Present

Pecan Red Velvet Cheesecake makes a stunning centerpiece on a holiday table, but you can also serve it in individual mason jars for parties, or slice it into bite-sized squares for a dessert platter. For a Southern-inspired touch, try adding a dollop of bourbon-spiked whipped cream or a few candied pecans on top.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and creamy for up to 5 days, making it perfect for enjoying a slice whenever the craving strikes.

Freezing

If you’d like to save Pecan Red Velvet Cheesecake for a later date, you can freeze it (without the whipped cream topping). Wrap slices or the whole cheesecake in a double layer of plastic wrap and then foil. Thaw overnight in the fridge when ready to serve, then add the fresh toppings.

Reheating

Cheesecake is best enjoyed chilled or at cool room temperature, so there’s no need to reheat. If you prefer a softer texture, let your slice sit out on the counter for 15 to 20 minutes before serving.

FAQs

Can I use a different nut instead of pecans?

Absolutely! While pecans add a classic Southern touch, you can substitute walnuts or almonds if you prefer. Each will bring its own unique flavor and crunch to the crust and topping.

How do I keep my cheesecake from cracking?

Preventing cracks is all about gentle mixing and gradual cooling. Don’t overbeat the eggs, and let the cheesecake cool slowly in the oven with the door slightly open. Baking in a water bath or setting a pan of water on the lower rack also helps maintain moisture.

Can I make Pecan Red Velvet Cheesecake ahead of time?

Yes, this dessert is ideal for making ahead! In fact, chilling overnight actually improves the texture and flavor, so you can prep it a day or two before your event with fantastic results.

What kind of food coloring should I use?

Gel or liquid red food coloring both work well. Gel tends to provide a deeper, more vibrant color without thinning the batter, but liquid is perfectly fine for classic red velvet appeal. Adjust the amount to achieve your desired shade.

Can I make this cheesecake gluten free?

Definitely. Simply swap the graham cracker crumbs for your favorite gluten-free option, and double-check that your other ingredients (like cocoa powder) are gluten free too. The rest of the recipe remains unchanged and just as delicious.

Final Thoughts

If you’re ready to impress your friends and family with a dessert that’s both decadent and unforgettable, this Pecan Red Velvet Cheesecake is calling your name. It’s a true celebration in every slice, so don’t hesitate to give it a try — you’ll be making sweet memories and maybe even starting a new favorite tradition!

Pecan Red Velvet Cheesecake Recipe

4.6 from 17 reviews

Author: admin
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

A rich and decadent Pecan Red Velvet Cheesecake featuring a buttery pecan graham cracker crust, smooth cocoa-infused red velvet cheesecake filling, and topped with whipped cream and toasted pecans. Perfect for holiday celebrations and southern-inspired dessert cravings.

Ingredients

Scale

For the Crust

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup granulated sugar
6 tablespoons melted butter

For the Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 large eggs
1/2 cup sour cream
1/4 cup buttermilk
1–2 tablespoons red food coloring

For the Topping

1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chopped toasted pecans

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Instructions

Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, finely chopped pecans, granulated sugar, and melted butter. Mix until evenly combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool completely.
Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy using an electric mixer. Gradually add granulated sugar and cocoa powder, mixing until fully incorporated. Add eggs one at a time, beating just until each is incorporated to avoid overmixing.
Add Remaining Ingredients: Blend in sour cream, buttermilk, vanilla extract, white vinegar, and red food coloring until the batter is smooth and uniformly colored. Adjust the amount of food coloring based on desired intensity.
Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan in the preheated oven and bake for 50 to 60 minutes, until the center is set but still slightly jiggly when gently shaken.
Cool the Cheesecake: Turn off the oven and crack the oven door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking. Then transfer to the refrigerator and chill for at least 4 hours or overnight for best results.
Prepare the Topping: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake surface.
Garnish and Serve: Sprinkle chopped toasted pecans evenly over the whipped cream topping. Slice and serve chilled. Enjoy your decadent pecan red velvet cheesecake!

Notes

To prevent cracks, bake the cheesecake in a water bath or place a pan of water on the lower oven rack while baking.
Adjust red food coloring to achieve a deeper or lighter red velvet color according to preference.
Store the cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
Use a springform pan to easily remove the cheesecake after baking.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American