Cheesecake is one of those desserts that never fails to impress—its creamy texture, sweet richness, and versatility make it a crowd-pleaser. But have you ever tried a Middle Eastern-inspired cheesecake? Meet Tahini Halva Cheesecake with Honey & Pistachios, a luscious twist on the classic recipe. This cheesecake brings together the nutty, creamy depth of tahini, the delicate sweetness of honey, and the satisfying crunch of pistachios, all topped with a drizzle of golden honey and an optional sprinkle of flaky sea salt.
In this article, we’ll take you step-by-step through the process of making this beautiful, indulgent dessert. Whether you’re a seasoned baker or a newbie in the kitchen, this Tahini Halva Cheesecake is sure to wow your family and friends.
What is Tahini Halva Cheesecake?
Tahini Halva Cheesecake is a Middle Eastern-inspired dessert that blends traditional cheesecake elements with the nutty, sweet flavors commonly found in Middle Eastern sweets. Tahini, a paste made from sesame seeds, forms the base of the creamy filling, giving the cheesecake its distinct nutty flavor. The crumbled halva, a dense confection made from sesame seeds and sugar, adds sweetness and texture. The addition of honey and pistachios elevates the dessert with a floral sweetness and satisfying crunch.
It’s rich, creamy, and lightly floral, making it a perfect choice for any occasion—whether you’re hosting a dinner party or just want to enjoy a decadent treat at home.
The Origin of Tahini Halva Cheesecake
The flavor combination of tahini and halva is rooted deeply in Middle Eastern cuisine, where tahini (a staple ingredient) is often used in both savory and sweet dishes. Halva, which has its origins in the Middle East, is made from sesame seeds and sugar, and sometimes includes pistachios or other nuts for added flavor. When paired with the rich creaminess of a cheesecake, these two ingredients create a flavor profile that’s both familiar and exotic.
While traditional cheesecakes originated in Greece and have evolved over time into the various forms we know today, this version embraces the bold, nutty flavors of the Middle East, bringing a fresh twist to the classic dessert.
Tahini Halva Cheesecake Ingredients
This recipe makes a generous 9-inch cheesecake, serving 10–12 people. Here’s what you’ll need:
Crust:
- 1 ½ cups (150g) crushed graham crackers or digestive biscuits (you can substitute with tea biscuits, Biscoff cookies, or crushed sesame cookies)
- 6 tbsp (85g) melted butter
- 2 tbsp sugar or honey
- Optional: 1–2 tbsp sesame seeds (for extra tahini flavor)
Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (240g) tahini (make sure to stir it well before using)
- 1 cup (225g) crumbled sesame halva (you can use plain or pistachio-flavored halva)
- ¾ cup (150g) sugar or honey (adjust based on your preferred sweetness level)
- 3 large eggs, at room temperature
- ½ cup (120ml) Greek yogurt or sour cream
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1–2 tsp orange blossom or rose water (go light for a delicate flavor)
Topping:
- ¼–⅓ cup honey (warmed for drizzling)
- ½ cup chopped pistachios (raw or lightly toasted)
- Extra halva crumbles (optional)
- Flaky salt (optional but highly recommended for added contrast)
Step-by-Step Directions for Preparing Tahini Halva Cheesecake
1. Prep the Crust
The crust is a critical component of any cheesecake. It provides a crispy, buttery base that balances out the rich filling.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed graham crackers (or cookies of your choice), melted butter, sugar (or honey), and sesame seeds if you’re using them. Stir well until everything is fully combined.
- Press the mixture firmly into the bottom of a springform pan (line the base with parchment paper if desired for easy removal).
- Bake the crust for 8–10 minutes, then remove from the oven and let it cool slightly.
2. Make the Filling
This is where the magic happens. The creamy filling incorporates tahini, halva, and cream cheese for a rich, decadent texture.
- In a large mixing bowl, beat the softened cream cheese until smooth. Make sure there are no lumps.
- Add the tahini, sugar (or honey), and mix until everything is well combined and creamy.
- Add the eggs, one at a time, mixing gently after each addition. Be careful not to overbeat the mixture—this will prevent cracking during baking.
- Stir in the Greek yogurt (or sour cream), vanilla extract, salt, and crushed halva.
- Pour the filling over the cooled crust and smooth the top with a spatula.
3. Bake the Cheesecake
Baking a cheesecake requires patience, as it needs to cook through without becoming too firm or cracking on top.
- Reduce the oven temperature to 325°F (160°C).
- Bake the cheesecake for 45–55 minutes, or until the edges are set but the center is still slightly wobbly when you shake the pan gently.
- Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for about 45 minutes. This helps prevent cracks from forming.
- Once the cheesecake has cooled to room temperature, chill it in the fridge for at least 4 hours or overnight to allow it to fully set.
4. Finish & Serve
When you’re ready to serve, it’s time to add the finishing touches.
- Drizzle the chilled cheesecake with warm honey.
- Scatter the chopped pistachios and any extra halva crumbles over the top.
- For an extra touch, sprinkle a bit of flaky salt on top. The contrast of salty and sweet is absolutely incredible!
Variations for Your Tahini Halva Cheesecake
One of the best things about making a cheesecake is that you can easily adapt it to suit your tastes. Here are some ideas for variations:
- Sweeter Version: For a sweeter version, substitute all of the sugar with honey and add ¼ cup more halva for extra flavor.
- More Sesame Flavor: Toast some sesame seeds and sprinkle them inside the crust and on top of the cheesecake for an extra sesame kick.
- No-Bake Version: For a no-bake option, use gelatin to set the filling and fold whipped cream into the mixture.
- Vegan Version: Use a cashew-based “cheesecake” filling and vegan halva, and substitute the crust with coconut oil instead of butter.
- Gluten-Free Version: Swap out the graham crackers for gluten-free cookies or make a crust using ground almonds and sesame seeds.
FAQs about the Recipe
Can I make this cheesecake in advance?
Yes, this cheesecake is perfect for making ahead. In fact, it’s often better after it has been chilled for at least 4 hours or overnight, allowing the flavors to meld together.
What is halva, and where can I find it?
Halva is a dense, sweet confection made from sesame seeds and sugar. You can usually find it in Middle Eastern grocery stores or specialty stores that carry international products. It comes in different varieties, including plain sesame or pistachio-flavored halva.
Can I substitute the tahini with something else?
While tahini gives this cheesecake its signature flavor, you can substitute it with almond butter or peanut butter if needed. However, this will change the flavor profile slightly.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2–3 months. Just make sure to wrap it tightly in plastic wrap and foil. Thaw it in the fridge overnight before serving.
Conclusion:
This Tahini Halva Cheesecake with Honey & Pistachios is a rich, indulgent dessert that brings a unique twist to the traditional cheesecake. With its nutty tahini, sweet honey, and crunchy pistachios, this Middle Eastern-inspired treat is sure to impress any guest. Whether you’re serving it at a special event or enjoying it for a simple dessert at home, it’s a guaranteed crowd-pleaser.
The best part? You can easily customize it to suit your preferences, from adding extra sesame flavor to making it vegan or gluten-free. So go ahead and give this recipe a try—you won’t regret it!
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