Welcome to Clara's Recipes, where we celebrate the joy of baking! Today, we're unveiling a dessert that’s guaranteed to steal the show: The Creamiest Pecan Cheesecake Red Velvet Edition. This isn’t just a cheesecake; it’s a celebration of flavors and textures, combining the beloved tang of red velvet with the luxurious richness of cheesecake, all perched on a delightful pecan shortbread crust and finished with a divine butter pecan topping.
Perfect for holidays, special occasions, or just when you crave something extraordinary, this recipe promises an unforgettable experience. While it looks impressively intricate, I’ve broken down each step to make it achievable for bakers of all skill levels. Let's get baking!
Creating Your Masterpiece: A Step-by-Step Guide
Crafting this elegant Red Velvet Pecan Cheesecake involves a few distinct layers, each contributing to its spectacular final form. Take your time, enjoy the process, and you’ll be rewarded with a dessert that tastes as incredible as it looks.
The Foundation: Pecan Shortbread Crust
A sturdy, flavorful crust is the cornerstone of any great cheesecake. Our pecan shortbread crust offers a wonderful nutty base that perfectly complements the layers above.
- Step 1: Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
- Step 2: In a medium bowl, combine 1½ cups of pecan shortbread cookie crumbs, 2 tablespoons of brown sugar, and ¼ cup of melted butter. Mix until well combined and the crumbs are moistened.
- Step 3: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan.
- Step 4: Bake the crust for 10 minutes until lightly golden. Remove from the oven and let it cool completely on a wire rack.
The Vibrant Heart: Red Velvet Cake Layer
This layer adds a beautiful pop of color and that unmistakable subtle chocolatey tang that red velvet is known for.
- Step 5: In a large mixing bowl, combine 1 box of red velvet cake mix, 1 cup of buttermilk, ½ cup of vegetable oil, and 3 large eggs.
- Step 6: Beat the mixture with an electric mixer on medium speed for 2-3 minutes until smooth and lump-free.
- Step 7: Carefully pour half of the red velvet batter over the cooled pecan crust in the springform pan. Gently tap the pan on the counter a few times to evenly distribute the batter and release any air bubbles. (Reserve the remaining half of the batter for another use, such as cupcakes, or discard.)
The Star: Creamy Cheesecake Layer
This is where the 'creamiest' part comes in! A smooth, rich cheesecake filling is crucial for the perfect texture.
- Step 8: In a separate large bowl, beat 16 oz of softened cream cheese with ½ cup of granulated sugar until the mixture is completely smooth and creamy, without any lumps.
- Step 9: Add 2 large eggs, one at a time, beating on low speed after each addition just until combined. Avoid overmixing once the eggs are added, as this can introduce too much air and lead to cracks.
- Step 10: Stir in 1 teaspoon of vanilla extract until fully incorporated.
- Step 11: Gently spoon the cheesecake mixture over the red velvet cake layer in the springform pan. Use an offset spatula to carefully spread and smooth the top evenly.
Baking and Chilling for Perfection
Patience is key for a flawless cheesecake! Proper baking and chilling prevent cracks and ensure a wonderfully set texture.
- Step 12: Bake the cheesecake in the preheated oven at 325°F (165°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Step 13: Once baked, turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 1 hour. This slow cooling prevents drastic temperature changes that can cause cracks.
- Step 14: Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Then, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight, before adding the topping. For more tips on achieving the perfect bake, check out our post on Pumpkin Caramel Cheesecake: 10 Essential Tips for a Flawless Fall Dessert.
The Grand Finale: Butter Pecan Topping
This rich, nutty caramel-like topping adds an irresistible finish to your cheesecake.
- Step 15: In a small saucepan over medium heat, melt ¼ cup of butter.
- Step 16: Stir in ½ cup of brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to bubble.
- Step 17: Remove from heat and stir in 2 tablespoons of heavy cream, ½ cup of chopped pecans, and ¼ teaspoon of salt.
- Step 18: Return the saucepan to medium-low heat and simmer for 2-3 minutes, stirring constantly, until the topping slightly thickens.
- Step 19: Remove from heat and let the butter pecan topping cool slightly before pouring it evenly over the thoroughly chilled cheesecake.
Expert Tips for a Perfectly Creamy Cheesecake
Achieving that dreamy, smooth cheesecake texture is easier than you think with these professional insights:
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This helps them mix smoothly and prevents lumps.
- Don't Overmix: Especially after adding eggs, mix only until just combined. Overmixing incorporates too much air, which can lead to cracks during baking and a less dense texture.
- Low and Slow Baking: A moderate oven temperature of 325°F (165°C) allows the cheesecake to bake evenly and gently, preventing it from puffing up and cracking.
- Gradual Cooling: Cooling the cheesecake gradually in the turned-off oven with the door ajar is crucial for preventing sudden temperature shifts that can cause the top to crack.
- Overnight Chill: Refrigerating your cheesecake overnight is essential. It allows the filling to fully set, making it easier to slice and enhancing the creamy texture and rich flavor.
For more baking inspiration, don't forget to explore other delightful desserts like our Easy Brownie Mix Cookies: Your Shortcut to Chewy, Chocolatey Bliss!
Serving Suggestions and Presentation
This Red Velvet Pecan Cheesecake is a showstopper all on its own, but a few simple garnishes can elevate its presentation even further.
- For the cleanest slices, always use a sharp knife warmed under hot water and wiped dry between cuts.
- Garnish individual slices with a dollop of fresh whipped cream, a sprinkle of extra toasted pecans, or a light dusting of cocoa powder.
- A drizzle of white chocolate ganache or a few fresh mint leaves can add an elegant touch.
Enjoy every decadent bite of this spectacular dessert!
FAQs
What makes this Red Velvet Pecan Cheesecake so creamy?
The secret to the incredibly creamy texture lies in using room temperature cream cheese and eggs, beating the cream cheese and sugar until perfectly smooth, and then incorporating the eggs gently. Baking it at a lower temperature and allowing it to cool slowly in the oven also prevents cracks and ensures a silky finish.
Can I make the pecan shortbread cookie crust from scratch?
Absolutely! While the recipe suggests using pecan shortbread cookie crumbs for convenience, you can certainly make a homemade shortbread crust and add toasted pecans to the mixture for an even richer flavor. Ensure the pecans are finely chopped before incorporating them.
How far in advance can I prepare this cheesecake?
This Red Velvet Pecan Cheesecake is actually best when made a day in advance! The flavors deepen and the cheesecake has ample time to set perfectly in the refrigerator, making it easier to slice and enhancing the overall experience. Store it in an airtight container for up to 5 days in the fridge.
What are some tips for perfectly slicing a cheesecake?
For clean slices, ensure the cheesecake is thoroughly chilled, ideally overnight. Use a sharp, thin knife. For each cut, run the knife under hot water, wipe it dry, then slice. Clean the knife between each slice for the best results, especially with layered desserts.
The Creamiest Pecan Cheesecake Red Velvet Edition
- Total Time: 5 hours 45 minutes (including chill time)
- Yield: 12 servings 1x
- Diet: Contains Gluten, Dairy, Eggs, Nuts
Description
A truly decadent dessert featuring layers of moist red velvet cake, velvety cream cheese filling, a crunchy pecan shortbread crust, all topped with a luscious butter pecan topping.
Ingredients
1½ cups pecan shortbread cookie crumbs
2 tablespoons brown sugar
¼ cup melted butter
1 box red velvet cake mix
1 cup buttermilk
½ cup vegetable oil
3 large eggs
16 oz softened cream cheese
½ cup granulated sugar
2 large eggs (for cheesecake)
1 teaspoon vanilla extract
¼ cup butter (for topping)
½ cup brown sugar (for topping)
2 tablespoons heavy cream
½ cup chopped pecans (for topping)
¼ teaspoon salt
Instructions
Step 1: Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
Step 2: In a medium bowl, combine 1½ cups of pecan shortbread cookie crumbs, 2 tablespoons of brown sugar, and ¼ cup of melted butter. Mix until well combined and the crumbs are moistened.
Step 3: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan.
Step 4: Bake the crust for 10 minutes until lightly golden. Remove from the oven and let it cool completely on a wire rack.
Step 5: In a large mixing bowl, combine 1 box of red velvet cake mix, 1 cup of buttermilk, ½ cup of vegetable oil, and 3 large eggs.
Step 6: Beat the mixture with an electric mixer on medium speed for 2-3 minutes until smooth and lump-free.
Step 7: Carefully pour half of the red velvet batter over the cooled pecan crust in the springform pan. Gently tap the pan on the counter a few times to evenly distribute the batter and release any air bubbles. (Reserve the remaining half of the batter for another use, such as cupcakes, or discard.)
Step 8: In a separate large bowl, beat 16 oz of softened cream cheese with ½ cup of granulated sugar until the mixture is completely smooth and creamy, without any lumps.
Step 9: Add 2 large eggs, one at a time, beating on low speed after each addition just until combined. Avoid overmixing once the eggs are added, as this can introduce too much air and lead to cracks.
Step 10: Stir in 1 teaspoon of vanilla extract until fully incorporated.
Step 11: Gently spoon the cheesecake mixture over the red velvet cake layer in the springform pan. Use an offset spatula to carefully spread and smooth the top evenly.
Step 12: Bake the cheesecake in the preheated oven at 325°F (165°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Step 13: Once baked, turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 1 hour. This slow cooling prevents drastic temperature changes that can cause cracks.
Step 14: Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Then, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight, before adding the topping.
Step 15: In a small saucepan over medium heat, melt ¼ cup of butter.
Step 16: Stir in ½ cup of brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to bubble.
Step 17: Remove from heat and stir in 2 tablespoons of heavy cream, ½ cup of chopped pecans, and ¼ teaspoon of salt.
Step 18: Return the saucepan to medium-low heat and simmer for 2-3 minutes, stirring constantly, until the topping slightly thickens.
Step 19: Remove from heat and let the butter pecan topping cool slightly before pouring it evenly over the thoroughly chilled cheesecake.
Notes
For best results, ensure all dairy and eggs are at room temperature before mixing. Do not overmix the cheesecake batter once eggs are added to prevent cracking. Chilling overnight is highly recommended for optimal texture and ease of slicing.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 40g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
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