Ingredients
16
16 servings
- •1 ½ cups graham cracker crumbs
- •½ cup white sugar
- •2 tablespoons butter, melted
- •2 tablespoons tahini
- •¼ cup crushed pecans
- •4 (8 ounce) packages cream cheese, softened
- •1 egg
- •1 egg yolk
- •1 cup sour cream
- •2 teaspoons vanilla extract
- •1 ¼ cups white sugar
- •1 cup heavy whipping cream
- •⅛ cup all-purpose flour
- •1 cup pumpkin puree
- •1 teaspoon ground cinnamon
- •1 pinch ground cloves
- •1 pinch ground nutmeg
- •¼ cup tahini
- •¼ cup pecan pieces
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 496
- Carbohydrate: 36g
- Fat: 37g
- Fiber: 2g
- Protein: 8g
- Sugar: 25g
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