Pumpkin Tahini Cheesecake Tasty Recipes

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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."

Ingredients :

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup white sugar
• 2 tablespoons butter, melted
• 2 tablespoons tahini
• 1/4 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 1/4 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
• Topping:
• 1/4 cup tahini
• 1/4 cup pecan pieces

Instructions :

Prep : 15M	Cook : 16M	Ready in : 12H25M

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

Notes :

• If going for traditional flavor, choose graham cracker crumbs. If going for a new thrill, you'd better find and use Lotus Biscoff® biscuits, crumbled.

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