Pumpkin Tahini Cheesecake Recipes

PUMPKIN TAHINI CHEESECAKE

Pumpkin Tahini Cheesecake image

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.

Provided by Despy

Categories Pumpkin Cheesecake

Time 12h25m

Yield 16

Number Of Ingredients 19

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 36.1 g, Cholesterol 116.5 mg, Fat 36.9 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 19.6 g, Sodium 283 mg, Sugar 25 g

MINI PUMPKIN CHEESECAKES

Mini Pumpkin Cheesecakes image

Provided by Food Network Kitchen

Categories dessert

Time 6h

Number Of Ingredients 10

Ingredients

18 gingersnap cookies
8 ounces cream cheese, softened
2/3 cup granulated sugar
1/3 cup packed light brown sugar
Fine salt
2 eggs, at room temperature
1 1/4 cup, plus 1/3 cup sour cream
1/3 cup heavy cream
1 15-ounce can pure pumpkin puree
1 tablespoon pumpkin pie spice, plus more for dusting

Steps:

1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.

Nutrition Facts : Calories 187, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 57 milligrams, Sodium 115 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 3 grams

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