Butter Pecan Red Velvet Cheesecake

Featured in: Sweet Treats for Every Occasion

This dessert features tender, cocoa-infused red velvet cake layered with a buttery, pecan-studded cheesecake, all enveloped in a creamy whipped cream cheese frosting. Toasted pecans and vivid cake crumbs add crunch and color, while the combination of textures—from fluffy crumb to silky filling—makes each bite truly indulgent. Assembling and chilling the cake ensures stacked layers hold together for a dramatic presentation and sensational taste. Serve well-chilled to enjoy every nuanced flavor, from nutty to chocolaty and tangy-sweet, in this celebratory treat.

Tags: #halal #vegetarian #north-american #dessert #baked #medium #over-30-minutes #family-friendly #winter

sana kitchen chef
By Sana Sana
Updated on Sun, 27 Jul 2025 15:26:49 GMT
A slice of Butter Pecan Red Velvet Cheesecake is displayed on a plate. Pin it
A slice of Butter Pecan Red Velvet Cheesecake is displayed on a plate. | recipebyme.com

This showstopper Butter Pecan Red Velvet Cheesecake is the definition of celebration baking. With plush layers of classic red velvet cake, buttery toasted pecan cheesecake filling, and a not-too-sweet cream cheese frosting, it makes any occasion feel extra special.

The first time I made this, I was nervous about combining two dessert icons, but it came out so decadent and gorgeous that now my cousins request it for every get-together. The combo of textures with creamy cheesecake and fluffy cake is just unbeatable.

Ingredients

  • All purpose flour: gives a sturdy but tender crumb; look for unbleached variety for best color and flavor
  • Granulated sugar: sweetens and softens both cake and cheesecake layers; go for fine baking sugar if possible
  • Baking soda: helps the cake rise and stay fluffy
  • Cocoa powder: deepens the color and gives a light chocolate note; natural cocoa works best here
  • Salt: heightens all the other flavors; choose fine sea salt for easy mixing
  • Buttermilk: ensures the cake stays moist and tangy; real cultured buttermilk is ideal
  • Vegetable oil: keeps the crumb light; a neutral oil like canola is best
  • Large eggs: bring structure and richness throughout; use fresh for best lift
  • Vanilla extract: brings warmth and depth to both cake and filling; pure vanilla has much better aroma
  • White vinegar: reacts with baking soda and brightens the red color; clear distilled is what you need
  • Red food coloring: creates that signature red hue; gel types give more saturated color
  • Cream cheese: forms the creamy base for the cheesecake and frosting; choose blocks not tubs for the right texture
  • Brown sugar: adds a caramel undertone to the cheesecake layer; dark or light both work
  • Chopped pecans: give buttery crunch; toast them for extra depth
  • Melted butter: makes the cheesecake richer and infuses pecan flavor; unsalted is best so you control the salt
  • Powdered sugar: builds dreamy frosting; sift before using for a fluffy, lump free finish

Instructions

Make the cheesecake layer:
Prepare your springform pan by lining it with parchment and greasing the sides well to prevent sticking. Preheat your oven to 325 degrees Fahrenheit. Using a stand mixer or hand mixer, beat softened cream cheese with granulated and brown sugar until ultra smooth. Add eggs and vanilla then beat again. Gently mix in the melted butter, then fold in the toasted chopped pecans. Pour the filling into your prepared pan and smooth the top. Bake for about 45 to 50 minutes until set but still slightly wobbly in the center. Cool to room temperature then chill in the fridge for at least 4 hours or overnight.
Bake the red velvet cakes:
Set your oven to 350 degrees Fahrenheit. Prepare two eight inch round cake pans by greasing well and adding parchment circles. In a medium bowl whisk all purpose flour with granulated sugar, baking soda, cocoa powder, and salt. In a separate bowl whisk together buttermilk, vegetable oil, eggs, vanilla, white vinegar, and red food coloring. Gradually mix the dry ingredients into the wet until smooth. Divide the batter between the pans. Bake for 25 to 30 minutes until a toothpick comes out mostly clean. Let cakes cool in the pans for 10 minutes then turn out onto a cooling rack.
Make the frosting:
In a large bowl beat softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar, one cup at a time, beating well. Add vanilla extract and beat until the frosting is airy and smooth. Chill if needed to firm up the frosting.
Assemble the cake:
Trim the tops of your cakes if needed. Place one cake on a serving plate, then the chilled cheesecake layer, then the second cake layer. Coat fully with cream cheese frosting using an offset spatula.
Decorate:
Press toasted pecans onto the sides of the frosted cake. Sprinkle red velvet crumbs over the top. Chill at least one hour before slicing and serving.
A slice of red velvet cake with white frosting and nuts on top.
A slice of red velvet cake with white frosting and nuts on top. | recipebyme.com

Pecans are my top pick in this dessert because their rich toastiness cuts through the sweetness and gives every creamy bite a little crunch. A few years ago my niece helped me press the pecans onto the cake while sneaking her fair share to nibble and we now make decorating into a sweet family tradition.

Storage Tips

Keep the assembled cake covered in the fridge for up to five days. If you have leftovers slice and wrap individual pieces in plastic and place in an airtight container. Let slices sit at room temperature for about twenty minutes before serving for the best creamy texture.

Ingredient Substitutions

If you do not have buttermilk mix regular milk with a splash of lemon juice and let it sit for five minutes. For a nut free version simply leave out the pecans and you still get a delicious red velvet cheesecake. Make the cake gluten free by swapping in a good one to one gluten free flour blend.

Serving Suggestions

This cake is a showstopper on its own. For a dinner party slice and serve with fresh berries or a drizzle of chocolate sauce. For birthdays add a few tall candles and lots of extra pecans on top for a beautiful finish.

Cultural and Seasonal Context

Red velvet cake is a beloved classic in many American Southern homes with recipes passed down for generations. This cheesecake mashup brings a modern gourmet twist that is perfect for holiday tables fancy dinners or whenever you want to honor a special person. At Christmas I like to add sugared cranberries for a winter touch and for Valentines Day heart shaped chocolate pieces are a great topper.

Seasonal Adaptations

Top with strawberries or raspberries for a summer version Add warm spices like cinnamon for fall holiday flavor Swirl in caramel sauce to the cheesecake filling for a richer winter treat

Success Stories

I have made this cake for everything from anniversaries to office parties and have yet to come home with leftovers. The bright colors and the nutty pecan layer always get rave reviews. Every time someone asks for the recipe I know it is a true keeper.

Freezer Meal Conversion

To freeze the cheesecake bake and chill it then wrap tightly before assembling the rest of the cake. Slice and wrap individual finished cake pieces in plastic and foil for up to three months. Thaw overnight in the fridge and frost or serve as needed for an impressive dessert anytime.

A slice of red velvet cake with a nut topping.
A slice of red velvet cake with a nut topping. | recipebyme.com

This cake brings together heritage and fun with every vibrant slice. Bake it for loved ones and make decorating a new family memory.

Recipe FAQs

→ How do I keep the cheesecake layer from cracking?

Let the cheesecake layer cool gradually after baking, and chill thoroughly before assembling to minimize cracks.

→ Can I toast the pecans in advance?

Yes, toast pecans ahead for fuller flavor. Cool completely before folding into the cheesecake mix or using as topping.

→ Should the cake be served chilled or at room temperature?

Serve chilled for best texture and clean slices. Allow a few minutes at room temperature if a softer bite is desired.

→ What if I don't have buttermilk?

Replace with a mixture of milk and lemon juice or vinegar for a similar tangy result in the cake layers.

→ Can I use natural food coloring for the cake?

Yes, beet juice or natural red coloring can be used for a deep hue, adjusting quantity for richness as desired.

Butter Pecan Red Velvet Cheesecake

Decadent layers of red velvet and pecan-kissed cheesecake, topped with rich cream cheese frosting and toasted pecans.

Prep Time
45 min
Cook Time
80 min
Total Time
125 min
By Sana: Sana

Category: Desserts & Sweets

Skill Level: Advanced

Cuisine: American

Yield: 12 Servings (One 3-layer 8-inch cake)

Dietary Categories: Vegetarian

Ingredients

→ Red Velvet Cake Layers

01 1 1/2 cups all-purpose flour
02 1 cup granulated sugar
03 1 teaspoon baking soda
04 1 teaspoon unsweetened cocoa powder
05 1/2 teaspoon salt
06 1 cup buttermilk
07 1/2 cup vegetable oil
08 2 large eggs
09 1 teaspoon vanilla extract
10 1 teaspoon white vinegar
11 1 tablespoon red liquid food coloring

→ Butter Pecan Cheesecake Layer

12 16 ounces cream cheese, softened
13 1/2 cup granulated sugar
14 1/2 cup light brown sugar, packed
15 2 large eggs
16 1 teaspoon vanilla extract
17 1 cup chopped toasted pecans
18 1/2 cup unsalted butter, melted

→ Cream Cheese Frosting

19 8 ounces cream cheese, softened
20 1/2 cup unsalted butter, softened
21 4 cups powdered sugar
22 2 teaspoons vanilla extract

→ Topping

23 1/2 cup toasted chopped pecans
24 Red velvet cake crumbs (from trimmed layers)

Steps

Step 01

Preheat oven to 325°F (165°C). Line the base of a springform pan with parchment paper and grease the sides thoroughly. In a large mixing bowl, beat softened cream cheese, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy. Gently stir in melted butter followed by toasted chopped pecans. Pour batter into prepared pan and smooth the top. Bake for 45 to 50 minutes, or until the center is set. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight until fully chilled and firm.

Step 02

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. In a bowl, whisk together all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until well combined. Pour wet ingredients into the dry and mix until smooth and homogenous. Divide evenly between prepared pans and bake for 25 to 30 minutes, or until tops spring back when lightly touched. Cool cakes completely in pans before removing.

Step 03

Using an electric mixer, beat softened cream cheese and butter in a large bowl until smooth and fluffy. Gradually add powdered sugar, beating continuously until fully incorporated. Add vanilla extract and mix until frosting is light and creamy.

Step 04

Once red velvet cakes and cheesecake layer are completely cooled, trim cake layers if necessary for even assembly. Place one red velvet cake layer on a serving plate. Carefully position the chilled cheesecake layer on top. Add the second red velvet layer above the cheesecake. Frost the entire cake with an even layer of cream cheese frosting, ensuring sides and top are fully covered.

Step 05

Press toasted chopped pecans into the frosted sides of the cake. Sprinkle red velvet cake crumbs across the top for garnish. Refrigerate for at least 1 hour before slicing and serving to allow layers to set.

Notes

  1. For clean slices, wipe the knife between cuts to maintain distinct layers.

Required Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • 8-inch round cake pans
  • Spatula
  • Parchment paper

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains dairy, eggs, wheat, and tree nuts (pecans).

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 715
  • Fats: 43 g
  • Carbohydrates: 76 g
  • Proteins: 8 g