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.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups white sugar
- 2 tablespoons butter , melted
- 2 tablespoons tahini
- 0.25 cups crushed pecans
Instructions
-
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.
-
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.
-
3
Stir pumpkin puree, cinnamon, cloves, and nutmeg into the remaining batter in the bowl. Spread over the first layer of filling.
-
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.
-
5
Spread 1/4 cup tahini over the surface of the cheesecake; arrange pecan pieces decoratively on top.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Grilled Bacon-Wrapped Corn on the Cob
Once you try bacon-wrapped corn, you'll never want to eat it any other way!
Vegan Coconut Caramel
I use this caramel for making diary-free Twix® bars! It has a delicious caramel flavor, and is just as yummy as all those non-vegan alternatives out there. In fact, I'm not vegan, and I prefer it! You could make it a little harder to make caramel candies, or a little runnier for dipping caramel apples.
Grandma Irena's Palacsinta (Hungarian Crêpes)
My Hungarian grandma, Irena, has made this palacsinta (Hungarian crêpes) recipe for us ever since we were kids. The crêpes are certainly not health food, but maybe one of the tastiest things you'll ever eat! Make them for breakfast or dessert.