Butter Pecan Red Velvet Cheesecake (Print Version)

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

# 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:

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.
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.
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.
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.
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:

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

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