Pumpkin Tahini Cheesecake

Ingredients and Weight:

Preparation Time:

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

Preheat the oven to 175°C.
Combine the cookies crumbs and melted butter to make the base for the cheesecake. Press the mixture into the bottom of a springform pan.
In a large bowl, mix the cream cheese, pumpkin puree, tahini, and sugar until well combined and smooth.
Add the eggs, baking powder, vanilla extract, and salt, and mix until all ingredients are incorporated.
Pour the mixture into the springform pan.
Place the pan in the preheated oven and bake for 45 minutes, or until the cheesecake is set and the top is golden brown.
Allow the cheesecake to cool before removing from the pan and slicing.

Nutritional Information: (Based on average values; may vary depending on specific ingredients used)

Dish Characteristics:

The combination of pumpkin and tahini creates a unique flavor that is both rich and slightly sweet.
The cheesecake has a dense and creamy texture that is perfect for enjoying as a dessert or as a snack.
The use of cookies crumbs as the base adds a crunchy element that complements the creamy filling.

User Comments:

"The flavor combination was amazing! The pumpkin and tahini worked together perfectly." - John Doe
"This cheesecake was so creamy and delicious. The cookies crumb base added a nice crunch." - Jane Smith
"I love how unique this cheesecake is. It's a great way to introduce new flavors to a classic dessert." - Michael Johnson

Special Precautions and Tips:

Be sure to use pure pumpkin puree and not canned pumpkin pie filling for authenticity and best results.
Use room temperature cream cheese for smoother mixing.
When baking, be sure to check the cheesecake periodically to avoid over-baking.
Allow the cheesecake to cool completely before slicing and serving to ensure a smooth texture.