Name: Pumpkin Tahini Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Graham cracker crumbs - 1 ½ cups; White sugar - ½ cup; Butter, melted - 2 tablespoons; Tahini - 2 tablespoons; Crushed pecans - ¼ cup; Cream cheese, softened - 4 (8 ounce) packages; Egg - 1; Egg yolk - 1; Sour cream - 1 cup; Vanilla extract - 2 teaspoons; White sugar - 1 ¼ cups; Heavy whipping cream - 1 cup; All-purpose flour - ⅛ cup; Pumpkin Puree - 1 cup; Ground cinnamon - 1 teaspoon; Ground cloves - 1 pinch; Ground nutmeg - 1 pinch; Tahini - ¼ cup; Pecan pieces - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Tahini Cheesecake

1. Graham cracker crumbs - 1 ½ cups

2. White sugar - ½ cup

3. Butter, melted - 2 tablespoons

4. Tahini - 2 tablespoons

5. Crushed pecans - ¼ cup

6. Cream cheese, softened - 4 (8 ounce) packages

7. Egg - 1

8. Egg yolk - 1

9. Sour cream - 1 cup

10. Vanilla extract - 2 teaspoons

11. White sugar - 1 ¼ cups

12. Heavy whipping cream - 1 cup

13. All-purpose flour - ⅛ cup

14. Pumpkin Puree - 1 cup

15. Ground cinnamon - 1 teaspoon

16. Ground cloves - 1 pinch

17. Ground nutmeg - 1 pinch

18. Tahini - ¼ cup

19. Pecan pieces - ¼ cup

How to cook deliciously - Pumpkin Tahini Cheesecake

1. Stage

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. Stage

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. Stage

Stir pumpkin puree, cinnamon, cloves, and nutmeg into the remaining batter in the bowl. Spread over the first layer of filling.

4. Stage

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. Stage

Spread 1/4 cup tahini over the surface of the cheesecake; arrange pecan pieces decoratively on top.