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
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
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
