Cheesecake with caramel

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

1. Preheat the oven to 180 C. Lightly grease a small pan.
2. Mix the ingredients for the base. Press on the pan and on the sides around.
3. Pierce with a fork. Bake the base for 10 to 15 minutes, until lightly browned.
4. Remove from the oven. Reduce the oven temperature to 160 ° C.
5. Mix the cream cheese, brown sugar, vanilla, salt, and aroma on low speed until soft, scraping the bottom and sides of the bowl.
6. Add the eggs, one at a time, scraping the bowl between the additions.
7. Stir in the caramel sauce and sour cream. Put the filling in the base and bake for 40 minutes.
8. Reduce the temperature to 150 ° C and bake for another 15 minutes, until the edges are golden brown.
9. Turn off the oven and let the cake cool in the half-open oven for 1 hour.
10. Remove the cake from the oven and let cool at room temperature for 1 hour.
11. Refrigerate for 8 hours (or overnight) before serving.