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 Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 496 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 egg yolk
• 1 teaspoon ground cinnamon
• 1 ¼ cups white sugar
• 1 cup sour cream
• 1 ½ cups graham cracker crumbs
• 1 pinch ground nutmeg
• 1 cup heavy whipping cream
• 1 cup pumpkin puree
• 2 tablespoons butter, melted
• 1 pinch ground cloves
• ⅛ cup all-purpose flour
• 4 (8 ounce) packages cream cheese, softened
• ¼ cup tahini
• ¼ cup crushed pecans
• ¼ cup pecan pieces
• 2 tablespoons tahini

Recipe 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.