Prepare to fall head over heels for the decadent delight that is Pecan Red Velvet Cheesecake. This showstopping dessert combines a buttery pecan and graham cracker crust, a vibrant layer of luscious red velvet cake, and the creamiest cheesecake you can imagine—all in one unforgettable creation. Whether you’re celebrating a special occasion or simply want to treat yourself, this dessert delivers layers of color, contrasting textures, and that irresistible blend of tangy cream cheese and rich cocoa. If you’re ready to dazzle your taste buds (and your friends!) with something truly spectacular, this is the recipe you need.

Pecan Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every component of this recipe brings something special—texture, richness, or that signature red velvet hue. You’ll find that each ingredient works harmoniously to create a Pecan Red Velvet Cheesecake that’s as gorgeous as it is delicious. Gather everything before starting for smooth sailing!

Graham cracker crumbs: The classic base that’s sturdy and perfectly sweet, setting the stage for all the luscious layers above.
Finely chopped pecans: Toasty and nutty, these add crunch and depth to the crust, making every bite interesting.
Granulated sugar: Enhances sweetness and balances the tang of the cream cheese; a sprinkle goes a long way in the crust and filling.
Unsalted butter (melted): Binds the crumb crust and adds just the right amount of richness.
Red velvet cake mix: An easy shortcut for that classic flavor, vibrant color, and uniquely moist cake layer.
Cream cheese (softened): The star of the cheesecake layer, bringing creaminess and tang when blended smooth.
Large eggs: These give the cheesecake structure and silkiness when gently mixed in.
Vanilla extract: Just a splash enhances both the red velvet and cheesecake layers with pure, fragrant flavor.
Whipped cream (optional): Adds a light, airy finishing touch—perfect for those who love a bit of extra flair.
Chopped pecans (optional): Sprinkle over the top for crunchy texture and visual appeal.
Red velvet cake crumbs (optional): A fun, colorful way to decorate and hint at the magic inside each slice.

How to Make Pecan Red Velvet Cheesecake

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan generously, ensuring those delicious layers won’t stick. Wrap the bottom of your pan tightly in foil to safeguard against any leaks—this is crucial for picture-perfect, mess-free cheesecake later.

Step 2: Make the Pecan-Graham Crust

In a medium bowl, combine graham cracker crumbs, finely chopped pecans, granulated sugar, and melted butter. Stir everything until the mixture is evenly moistened—it should look like wet sand. Press the mixture firmly into the bottom (and just a little bit up the sides) of your prepared pan. A flat-bottomed glass works wonders for this task. Pop the crust into the oven and bake for 8 to 10 minutes, just until set and lightly golden. Let it cool while you move on to the next layer.

Step 3: Bake the Red Velvet Layer

Prepare the red velvet cake batter according to your box instructions—so easy! Pour about 1 ½ to 2 cups of the batter right over your cooled pecan crust, smoothing it into an even layer. (Any extra batter? Make a few adorable cupcakes!) Bake this layer for 15 to 20 minutes, just enough to set the cake but not dry it out. Let the pan sit while you prep the creamy cheesecake topping.

Step 4: Prepare the Cheesecake Layer

While the red velvet layer is cooling, beat the softened cream cheese and granulated sugar together until velvety smooth—no lumps allowed. Then add the eggs one at a time, blending gently and scraping down the bowl as needed. Stir in the vanilla extract and savor that aroma! This luscious mixture will sit regally atop the red velvet layer.

Step 5: Assemble and Bake

Pour the cheesecake mixture gently over the (partially baked) red velvet layer and smooth it to the edges. Bake for 45 to 55 minutes, watching for the center to be just a tiny bit wobbly—the edges should look set. Once baked, turn off your oven, crack the door, and leave the cheesecake inside for an hour. This helps prevent cracks and ensures a creamy texture. Finally, chill your Pecan Red Velvet Cheesecake in the fridge for at least 4 hours or (even better) overnight for the best sliceability and flavor.

How to Serve Pecan Red Velvet Cheesecake

Garnishes

Before bringing your masterpiece to the table, dress it up with clouds of whipped cream, a generous sprinkle of chopped pecans for texture, or bright red velvet cake crumbs for that picture-perfect finish. These simple touches make your Pecan Red Velvet Cheesecake truly unforgettable and highlight the beautiful flavors and colors inside.

Side Dishes

A slice of this rich treat pairs best with light, fresh accompaniments—a fruit salad bursting with berries or tangy citrus segments can curtail the richness. Serve with hot coffee or a tall glass of cold milk to round out the experience without overpowering the cheesecake itself.

Creative Ways to Present

Cut the cheesecake into wedges for a classic presentation, or try slicing it into small bars for a festive dessert platter. Miniature versions baked in muffin tins are perfect for parties or gifting. Let your guests drizzle chocolate or caramel sauce over their slices for a customizable (and interactive) dessert bar—they’ll be raving about your Pecan Red Velvet Cheesecake for weeks!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cheesecake loosely in plastic and keep it chilled in the fridge. It’ll stay fresh and creamy for up to five days. Be sure to store any garnishes separately to keep them crisp and beautiful.

Freezing

Pecan Red Velvet Cheesecake freezes beautifully! Just wrap individual slices or the whole cake tightly in a double layer of plastic and then foil. Thaw overnight in the fridge before serving, and it’ll taste just as luscious as the day you made it.

Reheating

While cheesecake is best served cold or at room temperature, if you like yours a little warmer, let your slice sit on the counter for 30–45 minutes before serving. Avoid microwaving, as it can change the creamy texture. Trust me, a little patience pays off in smooth, dreamy bites.

FAQs

Can I use homemade red velvet cake instead of a boxed mix?

Absolutely! If you have a favorite homemade red velvet cake recipe, feel free to use it in place of the mix. Just aim for about 1 ½ to 2 cups of batter for the cheesecake’s cake layer.

What’s the best way to get clean slices of Pecan Red Velvet Cheesecake?

Dip a sharp knife in hot water and wipe it clean after each cut. This simple trick helps you achieve bakery-worthy slices with those gorgeous, defined layers.

Can I make this recipe nut-free?

Yes—just omit the pecans from both the crust and the garnish. You’ll still have a delicious layered cheesecake with that signature red velvet flavor, perfect for anyone with nut allergies.

Why does my cheesecake crack on top?

Cracks usually happen when cheesecake bakes too quickly or cools too fast. That’s why it’s important to let it cool slowly in the oven with the door ajar, then chill completely. Even if cracks appear, garnishes can easily cover them up.

Can I use low-fat cream cheese or a sugar substitute?

Low-fat cream cheese or sugar substitutes can be used, but the result will be less rich and slightly different in texture and taste. For the most decadent, classic Pecan Red Velvet Cheesecake, full-fat ingredients are the way to go.

Final Thoughts

This Pecan Red Velvet Cheesecake is one of those special occasion desserts your friends and family will beg you to make again and again. It’s a celebration in every bite: festive, colorful, and absolutely packed with flavor. I hope you’ll give it a try—once you taste it, you’ll wonder how you ever celebrated without it!

Pecan Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 6 reviews

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

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Description

Indulge in the rich and decadent flavors of a Pecan Red Velvet Cheesecake. This show-stopping dessert features layers of graham cracker and pecan crust, red velvet cake, and a creamy cheesecake filling, topped with whipped cream and pecans.

Ingredients

Scale

Crust:

1 ½ cups graham cracker crumbs
½ cup finely chopped pecans
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Red Velvet Layer:

1 box red velvet cake mix, prepared according to package instructions

Cheesecake Layer:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

Topping (optional):

Whipped cream
Chopped pecans
Red velvet cake crumbs

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Instructions

Preheat the oven: Preheat to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil.
Make the crust: Combine crust ingredients, press into pan, and bake.
Red Velvet Layer: Pour batter over crust and bake briefly.
Cheesecake Layer: Prepare cheesecake mixture and pour over red velvet layer.
Bake: Bake until set, then cool and refrigerate.
Serve: Top with whipped cream, pecans, or cake crumbs.