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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
Topping
- ¼ cup tahini
- ¼ cup pecan pieces
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup white sugar
- 2 tablespoons butter, melted
- 2 tablespoons tahini
- ¼ cup crushed pecans
Cheesecake
- 4 (8 ounce) packages cream cheese, softened
- 1 egg
- 1 egg yolk
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 ¼ cups white sugar
- 1 cup heavy whipping cream
- 1/8 cup all-purpose flour
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
Directions
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.
Cook’s Note:
If going for traditional flavor, choose graham cracker crumbs. If going for a new thrill, you'd better find and use Lotus Biscoff(R) biscuits, crumbled.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 496 | |
| % Daily Value * | |
| Total Fat37g | 47% |
| Saturated Fat20g | 98% |
| Cholesterol117mg | 39% |
| Sodium283mg | 12% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber2g | 6% |
| Total Sugars25g | |
| Protein8g | |
| Vitamin C1mg | 5% |
| Calcium110mg | 8% |
| Iron2mg | 11% |
| Potassium176mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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