Description
A rich and creamy cheesecake with the flavors of red velvet cake and butter pecan, topped with a smooth cream cheese frosting.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup cocoa powder
- 1 tbsp red food coloring
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 cup powdered sugar
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs and melted butter, press into a springform pan.
- Bake crust for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in vanilla, sour cream, cocoa powder, and red food coloring.
- Pour filling over crust.
- Bake for 50-60 minutes until center is set.
- Cool cheesecake in the fridge for 4 hours.
- Mix pecans, brown sugar, and melted butter, toast in a pan until caramelized.
- Beat powdered sugar, cream cheese, butter, and vanilla for frosting.
- Spread frosting on cheesecake, top with caramelized pecans.
Notes
- Use room temperature ingredients for smoother texture.
- Chill cheesecake before serving for best results.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: butter pecan, red velvet, cheesecake, dessert, cream cheese