If you’re looking for a true showstopper dessert, look no further: Butter Pecan Red Velvet Cheesecake is the ultimate treat for anyone who loves a decadent combination of textures and flavors. With its rich, velvety cheesecake layer, a dramatic red velvet swirl, a buttery graham-pecan crust, and a golden pecan praline blanket on top, this recipe is a celebration on a plate. Sharing this creation feels like sharing a bit of dessert magic—and trust me, every bite is worth the anticipation!

Butter Pecan Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Butter Pecan Red Velvet Cheesecake comes from a handful of basic but luxurious ingredients, each one playing a special role in creating flavor layers and luscious texture. Gather everything fresh, and you’ll taste the love in every single bite. Here’s why each ingredient counts:

Graham cracker crumbs: This classic base delivers that nostalgic crunch and a touch of honey sweetness.
Finely chopped toasted pecans: Their rich, nutty flavor elevates the crust and brings out the pecan theme beautifully.
Granulated sugar: Sweetens both the crust and cheesecake—don’t skimp for balanced flavors!
Unsalted butter, melted: Bind your crust together, adding richness and that irresistible melt-in-your-mouth finish.
Cream cheese, softened: The heart of the cheesecake—use full-fat for the creamiest, most indulgent filling.
Eggs: Essential for setting the cheesecake and the red velvet swirl, they hold everything together as it bakes.
Vanilla extract: Just a splash gives deep aromatic warmth to the filling.
Sour cream: Adds that smooth, tangy creaminess and keeps the filling ultra-silky.
Red velvet cake mix: Offers instant cake flavor with that signature tang and a beautiful swirl effect.
Vegetable oil: Makes the red velvet swirl moist, ensuring it ripples perfectly through the cheesecake.
Buttermilk: The secret for tender, flavorful red velvet swirls—its acidity complements the richness.
Cocoa powder: Just a touch adds depth and enhances the gorgeous red hue.
Red gel food coloring (optional): Amp up the color for swoon-worthy swirls that pop when sliced!
Chopped pecans: For the topping, they roast in caramel for that classic butter pecan finish.
Brown sugar: Melts into a toasty, butterscotch caramel to coat the pecans.
Heavy cream: Makes the topping pourable and extra luscious, almost like a candy shell.
Pinch of salt: Heightens the sweet, nutty, buttery notes in the topping—never skip it!

How to Make Butter Pecan Red Velvet Cheesecake

Step 1: Prepare the Pan and Crust

Start by preheating your oven to 325°F (160°C). Generously grease a 9-inch springform pan, then wrap the outside with aluminum foil—this will safeguard your masterpiece during the water bath. For the crust, mix together the graham cracker crumbs, toasted pecans, sugar, and melted butter until you have a moist, sandy mixture. Press this (firmly!) into the bottom of your pan for a crust that stands up to all that luscious filling. Bake for 10 minutes, then cool while you prep the rest.

Step 2: Make the Cheesecake Filling

In a large bowl, beat your softened cream cheese until it’s fluffy and smooth—a couple extra minutes here really pays off. Add the granulated sugar and blend again, making sure it’s not gritty. Mix in the eggs, one at a time, until just combined. Once smooth, stir in the vanilla and sour cream. This mixture should be gorgeously creamy with a hint of tang that pairs perfectly with the red velvet swirl.

Step 3: Create the Red Velvet Swirl

In a separate bowl, combine the red velvet cake mix, one egg, vegetable oil, buttermilk, cocoa powder, and food coloring if you want that extra-vivid red swirl. Whisk until the batter is smooth and glossy. The swirl isn’t just for looks—this part brings that nostalgic red velvet flavor into every slice.

Step 4: Layer and Swirl

Pour about two-thirds of your cheesecake batter over the prepared crust. Dollop the red velvet mixture over the top in generous spoonfuls. Using a long, thin knife or a skewer, gently swirl the two mixtures together—think marbled ripples, not total mixing. Pour on the remaining cheesecake batter, then add any leftover red velvet for a top layer of stunning swirls.

Step 5: Bake in a Water Bath

Place your springform pan inside a larger pan, then fill the outer pan with hot water to come about halfway up the sides. This gentle water bath helps your Butter Pecan Red Velvet Cheesecake bake up silky and crack-free. Bake for 55–65 minutes until just the center wobbles slightly. Turn off the oven, crack the door, and let your cheesecake cool inside for an hour—this added patience prevents cracks and helps set the creamy texture.

Step 6: Chill Completely

Once out of the oven, refrigerate your cheesecake overnight (or at least 6 hours) to let all those flavors meld and the texture firm up to sliceable perfection. Don’t rush this step—the anticipation just builds a better dessert!

Step 7: Make the Butter Pecan Topping

While your cheesecake chills, make the finishing touch. In a saucepan, melt butter over medium heat, then stir in brown sugar, cream, and a pinch of salt. Let it bubble for a minute or so until it turns glossy and thickens slightly, then stir in the chopped pecans. Once it’s a bit cooled but still pourable, lavish this gorgeous topping over your chilled cheesecake.

How to Serve Butter Pecan Red Velvet Cheesecake

Garnishes

Butter Pecan Red Velvet Cheesecake is a showpiece all on its own, but you can pile on extra chopped toasted pecans or a shower of shaved white chocolate for style and crunch. Even a swirl of softly whipped cream can echo the cheesecake’s creamy heart and make every plate feel like a celebration.

Side Dishes

Offer fresh, lightly sweet berries—like raspberries or strawberries—for a burst of brightness that contrasts with the cheesecake’s richness. A scoop of vanilla bean ice cream turns each slice into a full-on dessert experience, complementing both the red velvet and butter pecan notes.

Creative Ways to Present

For parties, try cutting Butter Pecan Red Velvet Cheesecake into small squares or bars for a fun, finger-friendly version. If you really want to impress, serve each wedge on a drizzle of caramel or raspberry sauce, or use edible gold leaf for fancy occasions.

Make Ahead and Storage

Storing Leftovers

Store any remaining Butter Pecan Red Velvet Cheesecake covered in the fridge for up to five days. Use plastic wrap or an airtight container to lock in the moisture and keep the flavors vibrant—just be prepared for it to disappear fast!

Freezing

This cheesecake freezes beautifully! Wrap individual slices or the entire cheesecake (minus the topping) tightly in layers of plastic wrap and foil. Freeze for up to two months. Thaw overnight in the fridge, then add fresh butter pecan topping before serving for the best texture.

Reheating

No reheating required! Butter Pecan Red Velvet Cheesecake is best served chilled or at cool room temperature to preserve its silky texture and swirled presentation. If you want a softer bite, let it sit out for 15 minutes before slicing.

FAQs

Can I make Butter Pecan Red Velvet Cheesecake without a water bath?

You can, but the water bath is highly recommended for that signature creamy texture and even baking. If you skip it, keep an eye out for cracking—though it’s nothing the butter pecan topping can’t hide!

What if I don’t have red gel food coloring?

No problem! The red velvet cake mix adds a natural hue, but for a more dramatic swirl, the gel is perfect. Liquid food coloring works in a pinch, though you might need a bit more for intensity.

Can I use low-fat cream cheese?

You can substitute it, but the final result may be less rich and not quite as creamy. For the true Butter Pecan Red Velvet Cheesecake experience, stick with full-fat cream cheese.

Is it possible to double the recipe for a crowd?

Yes! Bake in a larger (or two standard) springform pans, and just extend your bake time a little—you want the center to only slightly jiggle. The topping can easily be doubled as well.

What’s the best way to get clean, beautiful slices?

Use a sharp, thin knife dipped in hot water and wiped clean between cuts. This helps glide through the cheesecake and keeps those swirls looking perfect on every slice.

Final Thoughts

I hope you’re as excited to try Butter Pecan Red Velvet Cheesecake as I am to share it! It’s a dessert that feels festive, looks stunning, and always draws rave reviews—so go ahead, bake it for your loved ones and make some delicious new memories.