New this month
Get the Allrecipes magazine

Pumpkin Tahini Cheesecake

 made it  |  0 reviews   |   photos
Despy

"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."
Added to shopping list. Go to shopping list.

Ingredients

12 h 25 m servings 496 cals
Original recipe yields 16 servings (1 10-inch cheesecake)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

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

Footnotes

  • 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® biscuits, crumbled.

Nutrition Facts


Per Serving: 496 calories; 36.9 g fat; 36.1 g carbohydrates; 7.9 g protein; 117 mg cholesterol; 283 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0