Pumpkin Tahini Cheesecake Recipe

Name: Pumpkin Tahini Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1445

kcal

Calories

102

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Crust:, 1 1/2 cups graham cracker crumbs, 1/2 cup white sugar, 2 tablespoons butter, melted, and more.

Yes, Pumpkin Tahini Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Tahini Cheesecake

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