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!
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?
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.
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!
2 (8oz) packages cream cheese, brought to room temperature
1 cup white granulated sugar
2 tbs all-purpose flour
1 tsp vanilla extract
16oz plain Greek yogurt
For the Topping
3/4 cup whole pecans
Caramel sauce, approximately 1oz
For the Crust
Preheat the oven to 350F. Grease a spring-form pan with cooking spray.
Mix graham cracker crumbs, sugar, and butter together in a bowl. Toss until all graham crackers are coated with butter.
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.
Place crust in the preheated oven and bake for 5 minutes. Remove from the oven and allow to cool.
For the Filling
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.
Pour batter into cooled crust and smooth top with a spatula.
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!)
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
To finish the cheesecake, remove the pan from the fridge.
In a small sauté pan, toast pecans over medium-low heat for 5 minutes.
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).
Once topped with pecans, drizzle on desired amount of caramel sauce.