I am so excited to have Shelby from Go Eat and Repeat visiting my blog today! Her blog is filled with all sorts of sweet treats, and delicious meals. Today she is sharing a recipe that even I can’t wait to make in my own kitchen. I will let her take it away from here!

Caramel Pecan Cheesecake

Hello all! Shelby here from Go Eat and Repeat! I’m a fellow food blogger who is obsessed with sugar, fresh cut flowers, and golden retrievers. I’m super excited today that I get to guest post on Marsha’s lovely blog! Isn’t her site awesome?! We started our blogs around similar times and have been following each other closely for months. It is so fun to get to see how we grow and change as we near our 1 year blogiversaries!

So to celebrate, I have a real treat to share today. A Caramel Pecan Cheesecake. I mean, come on, how could you say no to that?

Caramel Pecan Cheesecake

I can’t even take full credit for the idea because it truly came from my boyfriend. One night as my boyfriend (Matt) and I were eating dinner, he turned to me and asked if I could make a cheesecake for my blog. But not just any cheesecake. A caramel and pecan cheesecake, he said.

Never one to turn down a challenge, or a cheesecake for that matter, I immediately started brainstorming how I wanted this masterpiece to go.

The result? Delicious.

Caramel Pecan Cheesecake

Now I will say it does take a little while to put together, but it is totally worth it. The cheesecake is super moist, rich and amazingly decadent. With the tang of the Greek yogurt, it pairs perfectly with the deep and rich caramel sauce. Finally, toasted pecans add a nice crunch and toastiness to this perfect cake.

As soon as Matt got home from work he scoured the fridge looking for the cheesecake, only for me to tell him he had to wait until after he ate his lunch to have some. (Little does he know I snuck a sliver or two myself while photographing it…)

Once he did get some, however, he loved it! He cleared off his plate in record time! It was a big hit with Matt and I hope it is with you too!

Happy Cooking and thanks for having me!

(PS. Click the link for my recipe for an Easy Homemade Caramel Sauce – perfect on this cheesecake!)

Caramel Pecan Cheesecake

Caramel Pecan Cheesecake

Caramel Pecan Cheesecake

Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Author Shelby | Go Eat and Repeat


For the Crust

  • 13 graham cracker sheets finely crushed
  • 2 tbs white granulated sugar
  • 5 tbs unsalted butter melted
  • Cooking spray

For the Filling

  • 2 packages cream cheese 8oz, brought to room temperature
  • 1 cup white granulated sugar
  • 3 eggs
  • 2 tbs all-purpose flour
  • 1 tsp vanilla extract
  • 16 oz plain Greek yogurt

For the Topping

  • 3/4 cup whole pecans
  • Caramel sauce approximately 1oz


For the Crust

  1. Preheat the oven to 350F. Grease a spring-form pan with cooking spray.
  2. Mix graham cracker crumbs, sugar, and butter together in a bowl. Toss until all graham crackers are coated with butter.
  3. Pour prepared graham crackers into the greased pan. Using the back of a measuring cup, press the crumbs into the bottom of the pan and 1” up the sides. Compact the crumbs firmly.
  4. Place crust in the preheated oven and bake for 5 minutes. Remove from the oven and allow to cool.

For the Filling

  1. In a large bowl, beat cream cheese and sugar with a handheld mixer until the batter is smooth and lump free. Add eggs, one at a time, beating well after each addition. Next, add flour, vanilla and Greek yogurt to the bowl and mix until combined and smooth.
  2. Pour batter into cooled crust and smooth top with a spatula.
  3. Place in the oven and bake for 55 to 65 minutes. (Hint: The cheesecake will be jiggly when you pull it out of the oven. The edges should be set but 3” or so of the center should be loose. Do not overcook!)
  4. Remove the cheesecake from the oven and place in the refrigerator to cool for 7 hours or overnight (covered). (Hint: Cooling firms up the cheesecake and is an essential step. I chilled mine overnight to ensure it was thoroughly cool and settled).

For the Topping

  1. To finish the cheesecake, remove the pan from the fridge.
  2. In a small sauté pan, toast pecans over medium-low heat for 5 minutes.
  3. Using the toasted pecans, lay them on the top of the cheesecake in a pattern of your choosing. (I did pecan halves along the outside and then chopped them finely for the center).
  4. Once topped with pecans, drizzle on desired amount of caramel sauce.
  5. Store in the refrigerator for up to one week.

Caramel Pecan Cheesecake

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Thanks so much for being here today, Shelby! Now it’s time for me to make this mouth-watering cheesecake! 🙂


26 comments on “Caramel Pecan Cheesecake”

  1. Oh yay! Two of my favorite chickas in ONE place! Sweet! This caramel pecan cheesecake looks amaze-balls, Shelby! And BRAVO Marsha for having Shelby guest post! This cheesecake would be absolutely perfect for Thanksgiving… if I didn’t want to make it and hoard all its deliciousness to myself!! SO GOOD! Cheers to both of you lovely ladies! <3

  2. Marsha this recipe is lovely. Never thought of a cheesecake made with yoghurt, that is such a great idea. Looks like Matt is your muse of inspiration 🙂 Thanks you for sharing such a creative cheesecake recipe.

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