This pumpkin tahini cheesecake is a unique twist on a classic dessert. The creamy pumpkin filling combined with the nutty flavor of tahini creates a deliciously rich and decadent treat that is sure to impress. Perfect for fall gatherings or Thanksgiving dinner.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 cup tahini
- 3 packages cream cheese, softened
- 3 eggs
- 1 tsp vanilla extract
Directions
- Preheat oven to 350°F.
- Mix graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
- In a separate bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and tahini.
- In another bowl, beat cream cheese until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour half of the cream cheese mixture over the crust. Spoon half of the pumpkin mixture over the cream cheese. Repeat with remaining cream cheese and pumpkin mixtures.
- Swirl with a knife to create a marbled effect.
- Bake for 50-60 minutes, or until the center is almost set.
- Cool completely, then refrigerate for at least 4 hours before serving.
