Ingredients for 4 people
For the base
- 120 gr. Flour for all uses
- 60 gr. Pecans
- 40 gr. Sugar
- 1/2 tbsp. Salt
- 1/2 tbsp. Cinnamon
- 113 gr. Cup unsalted butter, softened
For stuffing
- 750 gr. Cream cheese, at room temperature
- 350 gr. Brown sugar
- 2 tbsp. Vanilla extract
- 1/4 tbsp. Salt
- 4 large eggs
- 150 gr. Caramel sauce
- 120 gr. Sour cream
Implementation
- Preheat the oven to 180 C. Lightly grease a small pan.
- Mix the ingredients for the base. Press on the pan and on the sides around.
- Pierce with a fork. Bake the base for 10 to 15 minutes, until lightly browned.
- Remove from the oven. Reduce the oven temperature to 160 ° C.
- Mix the cream cheese, brown sugar, vanilla, salt, and aroma on low speed until soft, scraping the bottom and sides of the bowl.
- Add the eggs, one at a time, scraping the bowl between the additions.
- Stir in the caramel sauce and sour cream. Put the filling in the base and bake for 40 minutes.
- Reduce the temperature to 150 ° C and bake for another 15 minutes, until the edges are golden brown.
- Turn off the oven and let the cake cool in the half-open oven for 1 hour.
- Remove the cake from the oven and let cool at room temperature for 1 hour.
- Refrigerate for 8 hours (or overnight) before serving.