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The Creamiest Pecan Cheesecake Red Velvet Edition

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This Creamiest Pecan Cheesecake Red Velvet Edition is the ultimate layered dessert—combining the iconic flavor of red velvet cake, the rich smoothness of cheesecake, and a buttery pecan topping that adds crunch and depth. A visually stunning treat perfect for holidays, dinner parties, or when you’re craving something truly indulgent.

Each bite delivers a balance of moist red velvet, silky cheesecake, and toasted pecans enveloped in caramelized butter and brown sugar. It’s bakery-worthy, elegant, and surprisingly easy to make at home using boxed mix and pantry staples.

Ingredients

Scale

For the crust:

  • 1 ½ cups pecan shortbread cookie crumbs
  • ¼ cup melted butter
  • 2 tablespoons brown sugar

For the red velvet layer:

  • 1 box red velvet cake mix
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 3 large eggs

For the cheesecake layer:

  • 16 oz (450g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the butter pecan topping:

  • ½ cup chopped pecans
  • ¼ cup butter
  • ½ cup brown sugar
  • 2 tablespoons heavy cream
  • ¼ tsp salt

Instructions

Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

Combine pecan shortbread crumbs, melted butter, and brown sugar. Press the mixture into the bottom of the pan to form a crust. Bake for 10 minutes and set aside to cool.

Prepare the red velvet cake layer by mixing the cake mix with buttermilk, oil, and eggs until smooth. Pour half of the batter over the cooled crust and spread evenly. Set aside the remaining batter for another use or cupcakes.

To make the cheesecake layer, beat the softened cream cheese and sugar until creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Gently spread the cheesecake mixture over the red velvet layer in the pan.

Bake for about 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.

Refrigerate the cooled cheesecake for at least 4 hours or overnight.

For the butter pecan topping, melt butter in a saucepan. Add brown sugar, heavy cream, chopped pecans, and salt. Stir and simmer for 2-3 minutes until slightly thickened. Let it cool before pouring over the chilled cheesecake.

Slice and serve chilled.

Notes

  • Be sure all cold ingredients (cream cheese, eggs, buttermilk) are at room temperature for the smoothest texture.

  • Bake the cheesecake low and slow, then cool it gradually to avoid cracks.

  • Always allow the cheesecake to chill thoroughly before serving—it’s even better the next day.

  • Toast the pecans before making the topping for enhanced flavor and crunch.

  • Reserve unused red velvet batter for cupcakes or freeze for future use.

  • This dessert is perfect for freezing ahead—just add the topping after thawing.

Find it online: https://claradelish.com/the-creamiest-pecan-cheesecake-red-velvet-edition/