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.

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Recipe Summary

prep:
15 mins
cook:
3 hrs 10 mins
additional:
9 hrs
total:
12 hrs 25 mins
Servings:
16
Yield:
1 10-inch cheesecake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Crust:
Cheesecake:
Topping:

Directions

Instructions Checklist
  • 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.

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  • 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.

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

496 calories; protein 7.9g 16% DV; carbohydrates 36.1g 12% DV; fat 36.9g 57% DV; cholesterol 116.5mg 39% DV; sodium 283mg 11% DV. Full Nutrition