Butter Pecan Red Velvet Cheesecake

Ingredients

For the Red Velvet Cake Layers:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tsp cocoa powder
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring
For the Butter Pecan Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup chopped pecans (toasted)
½ cup melted butter
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
For Topping:
½ cup chopped pecans (toasted)
Red velvet crumbs (from trimmed cake layers)

Directions

1. Prepare the Red Velvet Cake Layers:

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, mix buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Let cool completely.
2. Make the Butter Pecan Cheesecake Layer:

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract, melted butter, and toasted pecans.
Pour the batter into the pan and bake for 30–35 minutes, or until set. Cool completely and refrigerate for at least 2 hours.
3. Prepare the Cream Cheese Frosting:

Beat cream cheese and butter together until creamy.
Gradually add powdered sugar and vanilla extract, beating until smooth.
4. Assemble the Cake:

Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting.
Add the butter pecan cheesecake layer on top. Spread another thin layer of frosting.
Top with the second red velvet cake layer. Frost the entire cake with the remaining cream cheese frosting.
5. Decorate:

Garnish with toasted pecans and red velvet cake crumbs for a stunning finish.
6. Chill and Serve:

Refrigerate for at least 1 hour before slicing to allow the flavors to meld.
This Butter Pecan Red Velvet Cheesecake is a show-stopping dessert combining buttery pecan richness with classic red velvet charm!