Christmas Pecan Cheesecake Cake (Print-Friendly Version)

Pecan, vanilla cheesecake, and red velvet layers combine for a decadent, festive holiday showstopper.

# Ingredients You’ll Need:

→ Cheesecake Layer

01 - 1 1/2 cups graham cracker crumbs
02 - 5 tablespoons unsalted butter, melted
03 - 3/4 cup granulated sugar, divided
04 - 3 packages (8 ounces each) cream cheese, at room temperature
05 - 3 tablespoons all-purpose flour
06 - 2 teaspoons vanilla bean paste
07 - 3/4 cup heavy whipping cream
08 - 2 large eggs

→ Pecan Pie Layer

09 - 1 9-inch premade pie crust
10 - 1 cup light corn syrup
11 - 1/2 cup packed brown sugar
12 - 1/2 cup granulated sugar
13 - 2 tablespoons unsalted butter
14 - 1 teaspoon vanilla extract
15 - 3 large eggs
16 - 1 1/2 cups pecans, chopped

→ Red Velvet Cake Layer

17 - 1 large egg
18 - 1/2 cup vegetable oil
19 - 1/3 cup buttermilk
20 - 1/3 cup granulated sugar
21 - 1 1/2 teaspoons white vinegar
22 - 1/2 teaspoon vanilla extract
23 - 3/4 cup all-purpose flour
24 - 1 1/2 teaspoons unsweetened cocoa powder
25 - 1/2 teaspoon kosher salt
26 - 1/2 teaspoon baking soda
27 - 1 to 2 drops red food coloring

→ Frosting

28 - 2 pounds unsalted butter, at room temperature
29 - 6 to 8 cups powdered sugar
30 - 2 teaspoons vanilla extract
31 - 1 teaspoon cinnamon (optional)
32 - 4 to 6 tablespoons heavy whipping cream

# How to Make It:

01 - Preheat oven to 350°F. Coat a 9-inch springform pan with non-stick spray and line the base with parchment paper. Mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until combined. Press firmly into the bottom and sides of the pan. Bake for 5–7 minutes until lightly toasted. Cool while preparing filling.
02 - Using a stand mixer fitted with a paddle attachment, beat cream cheese for 2–3 minutes until smooth. Gradually add the remaining sugar and flour; mix until homogeneous. Blend in vanilla bean paste, then slowly mix in heavy cream on low speed, increasing to high for 1 minute. Scrape the bowl and mix to ensure a lump-free batter. Incorporate eggs one at a time, mixing just until blended.
03 - Transfer batter to springform pan; tap the pan on the counter to release air bubbles. Bake at 350°F for 15 minutes, then reduce oven temperature to 200°F without opening the door and continue baking for 50–55 minutes until the center is slightly set but not wet. Turn off oven; let the cheesecake set for 30 minutes with door closed, then crack the door and cool for an additional 15 minutes. Remove and cool to room temperature, then refrigerate overnight.
04 - Preheat oven to 350°F. Lightly grease a 9-inch aluminum pie pan. Roll pie crust to a 12-inch circle and fit into the dish, trimming excess dough. Place in refrigerator. In a saucepan, heat corn syrup, brown sugar, granulated sugar, and butter over medium heat, stirring until sugars dissolve. Remove from heat and stir in vanilla extract. Cool slightly.
05 - In a bowl, whisk eggs until frothy. Spread chopped pecans evenly in the prepared crust. Combine whisked eggs with the cooled sugar mixture. Pour over pecans. Bake 50–60 minutes at 350°F until the center is just set with a slight jiggle but not liquid. Cool to room temperature and refrigerate overnight.
06 - Preheat oven to 350°F. Grease and flour a 9-inch cake pan. In a stand mixer fitted with a whisk attachment, combine egg, vegetable oil, buttermilk, granulated sugar, vinegar, and vanilla extract. Whisk on high speed until smooth. In a bowl, blend flour, cocoa powder, salt, and baking soda. Gradually add dry ingredients to wet, mixing slowly until incorporated. Add red food coloring and mix to desired shade. Pour batter into pan and bake for 20–25 minutes. Cool completely, wrap in plastic, and refrigerate overnight.
07 - In a stand mixer with paddle attachment, beat butter on high for 1–2 minutes until fluffy. Reduce to low speed and gradually add powdered sugar, fully incorporating after each addition. Add cinnamon if using and mix. Blend in vanilla extract and heavy whipping cream, then whip on high speed for 1–2 minutes until light and creamy.
08 - Spread about 3/4 cup frosting on a serving plate. Place pecan pie layer on top, then spread another 3/4 cup frosting. Stack cheesecake layer over frost, then top with another 3/4 cup frosting. Place red velvet cake on top. Coat cake with half remaining frosting to seal layers and fill gaps. Chill assembled dessert for 20–30 minutes until frosting sets.
09 - Apply the remaining frosting over the entire dessert, smoothing the surface. Pipe a decorative border if desired. Garnish with crushed pecans. Slice and serve.

# Extra Suggestions:

01 - For optimal assembly, prepare and chill each dessert layer at least one day in advance.
02 - Using an aluminum pie pan allows for easy removal of the pecan pie.
03 - Trim excess pie crust before stacking to improve stability and ease of frosting.

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