If you’re searching for a dessert that combines rich flavors, stunning colors, and a touch of elegance, the Butter Pecan Red Velvet Cheesecake is the perfect choice. This dessert layers moist red velvet cake with a creamy butter pecan cheesecake, all topped with a smooth cream cheese frosting and garnished with toasted pecans and red velvet crumbs. It’s a showstopper that’s perfect for any special occasion or holiday gathering.

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 the Topping
- ½ cup chopped pecans (toasted)
- Red velvet crumbs (from trimmed cake layers)
Directions
1. Prepare the Red Velvet Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In one bowl, whisk together the dry ingredients—flour, sugar, baking soda, cocoa powder, and salt. In another bowl, combine the wet ingredients— buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring. Slowly add the dry ingredients to the wet ingredients, mixing until smooth. Once the batter is ready, divide it between the prepared cake pans and bake for 25-30 minutes. Allow the cakes to cool completely.
2. Make the Butter Pecan Cheesecake Layer
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Beat the softened cream cheese, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, melted butter, and toasted pecans. Pour the batter into the springform pan and bake for 30–35 minutes, or until the cheesecake layer is set. Allow it to cool completely before refrigerating for at least 2 hours.
3. Prepare the Cream Cheese Frosting
Beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
4. Assemble the Cake
Place the first red velvet cake layer onto your serving plate. Spread a thin layer of cream cheese frosting on top. Add the butter pecan cheesecake layer and top it with another thin layer of frosting. Place the second red velvet cake layer on top and frost the entire cake with the remaining cream cheese frosting.
5. Decorate
Garnish your cake with toasted pecans and red velvet cake crumbs for a beautiful and delicious finish.
6. Chill and Serve
Refrigerate the assembled cake for at least 1 hour before slicing to allow the flavors to meld together.

Serving and Storage Tips
Serving Tips:
- This cake is best served slightly chilled, allowing the flavors to meld together. Let it sit at room temperature for about 10-15 minutes before slicing to make cutting easier and ensure the frosting is soft.
- Pair each slice with a hot cup of coffee or a cold glass of milk to enhance the dessert experience.
- Garnish with extra toasted pecans or a drizzle of caramel sauce for added flavor and visual appeal.
Storage Tips:
- Store the Butter Pecan Red Velvet Cheesecake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
- Keep it refrigerated to maintain its freshness, as the cream cheese frosting and cheesecake layer should be kept cool.
- This cake can be stored in the refrigerator for up to 4-5 days, making it a great option for making ahead of time.
- If you need to store it for a longer period, you can freeze the cheesecake (without frosting) for up to 3 months. Simply wrap it tightly in plastic wrap and then foil before freezing. When ready to serve, thaw it in the refrigerator overnight and frost before serving.
Variations
- Chocolate Ganache Topping: Instead of the cream cheese frosting, top the cheesecake with a rich, velvety chocolate ganache for a more decadent twist. Simply melt chocolate with heavy cream and pour it over the cooled cheesecake.
- Crushed Toffee Bits: Add crushed toffee bits to the pecan crust or sprinkle them over the frosting for extra crunch and a sweet, buttery flavor that pairs perfectly with the red velvet.
- Chopped Nuts Variety: Instead of just pecans, you can use a mixture of different nuts like walnuts or almonds in the crust, cheesecake filling, or as a topping to give the dessert a unique texture and flavor.
- Caramel Sauce Drizzle: For a touch of sweetness and richness, drizzle homemade or store-bought caramel sauce over the cheesecake before serving. The caramel will complement the pecans and add a rich layer of flavor.
- Red Velvet Cupcakes: Transform this recipe into individual red velvet cheesecakes by making mini cheesecakes using cupcake pans. Top each one with pecans, frosting, and other desired toppings.
- Sugar-Free or Low-Carb Version: For a lower sugar option, use sugar substitutes for the crust, cheesecake filling, and frosting. Almond flour can replace regular flour in the crust to create a gluten-free version, too.
- Berries for Freshness: Add fresh berries like strawberries, raspberries, or blueberries on top of the cheesecake for a refreshing contrast to the rich flavors of the red velvet and pecans.
- Lemon Zest Infusion: Add a hint of lemon zest to the cheesecake filling or frosting for a citrusy twist that pairs well with the richness of the red velvet.
- Coconut Flakes: For a tropical spin, add unsweetened shredded coconut to the cheesecake filling or sprinkle it on top along with the pecans for an added texture and flavor boost.
- Peanut Butter Swirl: For a nutty addition, swirl some peanut butter into the cheesecake filling before baking. The combination of peanut butter and pecans will add a delicious twist to the traditional recipe.
FAQs
- Can I use a different nut instead of pecans? Yes, you can substitute pecans with walnuts, almonds, or even hazelnuts for a different flavor and texture.
- Can I make this cheesecake in advance? Absolutely! This cheesecake can be made ahead of time. Just refrigerate it for up to 3-4 days before serving. The flavors may even improve overnight.
- Can I freeze the cheesecake? Yes, you can freeze this cheesecake. After it cools and before adding the topping, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.
- What can I use if I don’t have red velvet cake mix? You can make a homemade red velvet cake mix using all-purpose flour, cocoa powder, baking soda, sugar, buttermilk, and red food coloring. There are many recipes online for a scratch-made version.
- Can I skip the cream cheese frosting? Yes, you can skip the cream cheese frosting and replace it with whipped cream or a chocolate ganache for a different flavor.
- Can I make the crust gluten-free? Yes, you can use gluten-free graham cracker crumbs or almond flour in place of the traditional graham crackers for a gluten-free crust.
- How do I prevent the cheesecake from cracking? To prevent cracking, make sure the cheesecake is baked at a low temperature, avoid overmixing the batter, and let the cheesecake cool slowly in the oven with the door cracked open.
- Can I use a store-bought crust? Yes, if you’re short on time, you can use a pre-made graham cracker crust or any other prepared crust that you prefer.
- How do I know when the cheesecake is done? The cheesecake is done when the edges are set but the center is still slightly jiggly. It will firm up as it cools.
- Can I use low-fat cream cheese for the filling? Yes, you can use low-fat or reduced-fat cream cheese in the filling for a lighter version, but the texture may be slightly different.
The Butter Pecan Red Velvet Cheesecake combines the rich and buttery flavor of toasted pecans with the classic red velvet cake, topped with a luscious cream cheese frosting. This dessert is perfect for any special occasion, adding a touch of elegance and indulgence to your celebration. The combination of layers and textures, from the moist cake to the creamy cheesecake, makes each bite irresistible. Treat yourself and your guests to this stunning dessert that will leave everyone asking for the recipe.
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Butter Pecan Red Velvet Cheesecake
Description
If you’re searching for a dessert that combines rich flavors, stunning colors, and a touch of elegance, the Butter Pecan Red Velvet Cheesecake is the perfect choice. This dessert layers moist red velvet cake with a creamy butter pecan cheesecake, all topped with a smooth cream cheese frosting and garnished with toasted pecans and red velvet crumbs. It’s a showstopper that’s perfect for any special occasion or holiday gathering.
Ingredients
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
Ingredients 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
Ingredients for the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Ingredients for the Topping
- ½ cup chopped pecans (toasted)
- Red velvet crumbs (from trimmed cake layers)
Instructions
1. Prepare the Red Velvet Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In one bowl, whisk together the dry ingredients—flour, sugar, baking soda, cocoa powder, and salt. In another bowl, combine the wet ingredients— buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring. Slowly add the dry ingredients to the wet ingredients, mixing until smooth. Once the batter is ready, divide it between the prepared cake pans and bake for 25-30 minutes. Allow the cakes to cool completely.
2. Make the Butter Pecan Cheesecake Layer
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Beat the softened cream cheese, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, melted butter, and toasted pecans. Pour the batter into the springform pan and bake for 30–35 minutes, or until the cheesecake layer is set. Allow it to cool completely before refrigerating for at least 2 hours.
3. Prepare the Cream Cheese Frosting
Beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
4. Assemble the Cake
Place the first red velvet cake layer onto your serving plate. Spread a thin layer of cream cheese frosting on top. Add the butter pecan cheesecake layer and top it with another thin layer of frosting. Place the second red velvet cake layer on top and frost the entire cake with the remaining cream cheese frosting.
5. Decorate
Garnish your cake with toasted pecans and red velvet cake crumbs for a beautiful and delicious finish.
6. Chill and Serve
Refrigerate the assembled cake for at least 1 hour before slicing to allow the flavors to meld together.
Notes
Serving Tips:
- This cake is best served slightly chilled, allowing the flavors to meld together. Let it sit at room temperature for about 10-15 minutes before slicing to make cutting easier and ensure the frosting is soft.
- Pair each slice with a hot cup of coffee or a cold glass of milk to enhance the dessert experience.
- Garnish with extra toasted pecans or a drizzle of caramel sauce for added flavor and visual appeal.
Storage Tips:
- Store the Butter Pecan Red Velvet Cheesecake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
- Keep it refrigerated to maintain its freshness, as the cream cheese frosting and cheesecake layer should be kept cool.
- This cake can be stored in the refrigerator for up to 4-5 days, making it a great option for making ahead of time.
- If you need to store it for a longer period, you can freeze the cheesecake (without frosting) for up to 3 months. Simply wrap it tightly in plastic wrap and then foil before freezing. When ready to serve, thaw it in the refrigerator overnight and frost before serving.