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. 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. 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. 3 Stir pumpkin puree, cinnamon, cloves, and nutmeg into the remaining batter in the bowl. Spread over the first layer of filling.
4. 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. 5 Spread 1/4 cup tahini over the surface of the cheesecake; arrange pecan pieces decoratively on top.

Nutrition per serving