Description
A rich and creamy red velvet cheesecake with a butter pecan crust, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup finely chopped pecans
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup sour cream
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, pecans, and melted butter for the crust.
- Press the mixture into a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, red food coloring, and sour cream.
- Pour the filling over the crust and smooth the top.
- Bake for 50-55 minutes until the center is set.
- Let it cool, then refrigerate for at least 4 hours.
Notes
- Use room-temperature cream cheese for a smoother texture.
- For extra crunch, toast the pecans before chopping.
- Chill the cheesecake overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
Keywords: butter pecan, red velvet, cheesecake, dessert, baking