- For pastries: flour - 1 glass
- golden brown sugar - 3/4 Cups
- salt - 1/2 teaspoonfuls
- 1/2 cup butter
- pecan nuts - 1 Glass
- oat flakes - 3/4 Cups
- For filling: cream cheese - 240 Grams
- Pumpkin puree - 3/4 Cups
- sugar - 1/2 cup
- egg - 1 piece
- ground cinnamon - 1 1/2 teaspoons
- Ground ginger - 1 teaspoon
- For filling: sour cream - 1 glass
- sugar - 2 items. spoons
- vanilla extract - 1/4 teaspoons
1. Prepare the dough. Preheat the oven to 175 degrees. Fix the baking sheet with foil and lubricate well. Cut the butter into cubes. Cut the nuts in half. Mix flour, sugar, salt and sliced oil in a food processor to the consistency of crumbs. 2. Add pecans and stir. Add the oat flakes and mix again. 3. Spread 3 1/2 cups of the mixture on a baking sheet, pressing your fingers against the surface. 4. Put the rest of the mass on another baking tray. Bake the crumbs until golden brown, about 12 minutes. Dough on a baking sheet to bake until golden brown, about 30 minutes. Remove from the oven to allow to cool. Keep the oven warm. 5. Prepare the filling. Do not clean the food processor, put into it pumpkin puree, cream cheese, sugar, egg, cinnamon and ginger. Stir all ingredients until smooth. 6. Pour the stuffed dough on the baking sheet. Bake for about 20 minutes. Keep the oven warm. 7. Prepare the fill. Mix sour cream, sugar and vanilla extract in a small bowl. Pour evenly over top of the filling. 8. Bake in the oven for about 5 minutes. Allow to cool completely. Sprinkle with crumbs and refrigerate in the refrigerator for about 2 hours. 9. Cut into squares and serve. Keep cakes in the fridge.
Servings: 4