Butter Pecan Red Velvet Cheesecake

👩‍🍳 Instructions

1️⃣ Bake the Red Velvet Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In one bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
3. In a second bowl, whisk together buttermilk, oil, eggs, vanilla, vinegar, and red food coloring.
4. Combine wet and dry ingredients until just smooth. Divide the batter evenly between the pans.
5. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely in pans, then transfer to racks.

2️⃣ Make the Butter Pecan Cheesecake Layer

1. Reduce oven to 325°F (160°C). Grease and line a 9-inch springform pan.
2. In a bowl, beat cream cheese with both sugars until smooth and creamy.
3. Add eggs one at a time, beating after each addition. Mix in vanilla, melted butter, and chopped toasted pecans.
4. Pour into prepared pan and smooth the top.
5. Bake for 30–35 minutes until just set in the center. Cool, then chill in the refrigerator for at least 2 hours.

3️⃣ Make the Cream Cheese Frosting

1. Beat cream cheese and butter until fluffy.
2. Gradually add powdered sugar, then mix in vanilla until smooth and spreadable.

4️⃣ Assemble the Cake