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Pumpkin Tahini Cheesecake
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Prep Time:
15 minutes
Cook Time:
190 minutes
Total Time:
745 minutes
Transform traditional pumpkin cheesecake with a tantalizing tahini-infused crust and topping for a truly one-of-a-kind dessert experience.
Ingredients:
  • 1.5 cups graham cracker crumbs
  • 0.5 cup white sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons tahini
  • 0.25 cup crushed pecans
  • 4 (8 ounce) packages cream cheese, softened
  • 1 egg yolk
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1.25 cups white sugar
  • 1 cup heavy whipping cream
  • 0.125 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 0.25 cup tahini
  • 0.25 cup pecan pieces
Instructions:
  • Combine graham cracker crumbs, 1/2 cup sugar, butter, and 2 tablespoons tahini in a bowl, then press into the bottom of a 10-inch springform pan. Sprinkle 1/4 cup crushed pecans over the crust.
  • In a large bowl, combine cream cheese, egg, and egg yolk until smooth. Mix in sour cream and vanilla extract. Add sugar, heavy cream, and flour; blend until smooth. Spread 2 cups of batter over the crust for the first filling layer.
  • Combine pumpkin puree, cinnamon, cloves, and nutmeg with the remaining batter in the bowl, then spread over the first layer of filling.
  • - Put the cheesecake in a cold oven and set the temperature to 200 degrees F (95 degrees C. Bake until set, about 3 hours and 10 minutes. - After baking, crack the oven door open and let the cheesecake cool inside for 1 hour. - Refrigerate until firm, for 8 to 24 hours.
  • Smooth a generous 1/4 cup of creamy tahini over the luscious cheesecake, then artfully place pecan pieces to add a touch of elegance.

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