Pumpkin Tahini Cheesecake
This cheesecake with tahini is a Middle Eastern twist on your classic recipe. The extra-long baking time ensures a crack-free surface on the cheesecake.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1½ cups graham cracker crumbs
- ½cup white sugar
- 2tablespoons butter, melted
- 2tablespoons tahini
- ¼cup crushed pecans
- 4(8 ounce) packages cream cheese, softened
- 1egg
- 1egg yolk
- 1cup sour cream
- 2teaspoons vanilla extract
- 1¼ cups white sugar
- 1cup heavy whipping cream
- ⅛cup all-purpose flour
- 1cup pumpkin puree
- 1teaspoon ground cinnamon
- 1pinch ground cloves
- 1pinch ground nutmeg
- ¼cup tahini
- ¼cup pecan pieces
Instructions
Step 1
Mix graham cracker crumbs, 1/2 cup sugar, butter, and 2 tablespoons tahini together in a bowl. Press into the bottom of a 10-inch springform pan. Sprinkle 1/4 crushed pecans over the prepared crust.Step 2
Place cream cheese in a large bowl. Beat in egg until smooth. Beat in egg yolk. Mix in sour cream and vanilla extract. Add 1 1/4 cups sugar, heavy cream, and flour; blend until smooth. Spread 2 cups of batter over the crust to form the first filling layer.Step 3
Stir pumpkin puree, cinnamon, cloves, and nutmeg into the remaining batter in the bowl. Spread over the first layer of filling.Step 4
Place cheesecake in a cold oven. Set oven temperature to 200 degrees F (95 degrees C). Bake cheesecake until set, 3 hours and 10 minutes. Crack the oven door open and let cheesecake cool inside for 1 hour. Refrigerate until firm, 8 to 24 hours.Step 5
Spread 1/4 cup tahini over the surface of the cheesecake; arrange pecan pieces decoratively on top.