Hard Dessert

Pumpkin Tahini Cheesecake

Name: Pumpkin Tahini Cheesecake
Prep time: 21 min
Cook time: 88 min
Total time: 109 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1.5 cups graham cracker crumbs; 0.5 cups white sugar; 2 tablespoons butter , melted; 2 tablespoons tahini; 0.25 cups crushed pecans

Total Time

1h 49m

21m prep · 88m cook

Servings

4 people

Rating

—

Difficulty

Hard

89 views

Halal Kosher Vegetarian Bake Dessert Fried sweet savory umami sugary european mediterranean middle eastern region halal kosher sour french russian main turkish processed_meat middle eastern

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.