Shawarma Cheesecake with Spiced Maple Pecan Topping

Nothing says fall in a kitchen like warm and comforting aromatic flavors, such as cardamom, cinnamon, and cumin. Our Shawarma Spice Blend provides just that, and more! Our team member, Kayla, was inspired by this blend and finding a way to use it in a sweet treat. Here is a Middle Eastern-inspired cheese cake with the blend infusing both the crust and a maple pecan sauce. She wants to be sure you know this was her first time making a cheesecake and if you're intimidated by it (or the idea of using a water bath for baking), don't be. It's easier than it reads and the flavors are beyond worth it!

Makes 1 9-10 inch cheesecake 

Ingredients:

For Cheesecake:

• 12 graham cracker sheets / approximately 1.5 cups/180 g
• 2 tablespoons SKORDO Shawarma Spice Blend
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter, melted
• 32 oz. full fat brick cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon cinnamon (we used Indonesian cinnamon)
• 1/8 teaspoon ground cardamom (optional)
• 1 cup full fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice
• 3 large eggs, at room temperature 

For Maple Pecan Shawarma Sauce:

• 1 cup pecans, lightly crushed
• 4 tablespoons unsalted butter
• 2 teaspoons SKORDO Shawarma Spice Blend
• 2/3 cup pure maple syrup
• Flaky sea salt, large pinch

Directions:

*Cream cheese, sour cream, and eggs need to be at room temperature before making. Set out ingredients ahead of time to bake time (approximately 30 minutes - 1 hour). We suggest cutting cream cheese blocks into smaller pieces to help set to room temp. quicker!

1. Make the crust. Preheat the oven to 350 °F and adjust the oven rack so it is in the lower third of the oven.
2. Use a food processor to crush graham crackers into fine crumbs (or crush by hand). Pour crumbs into a medium bowl and add Shawarma Spice Blend and sugar. Mix until well combined. Melt the butter and stir into the graham cracker mixture until it is completely incorporated, breaking up any large chunks. It should resemble wet sand.
3. Pour the mixture into a 9 or 10-inch spring form pan. Using the bottom of a measuring cup or your hand, gently press graham cracker mixture into a smooth, even layer. Cook the crust for 10 minutes. Let it cool while preparing the filling.
4. In a large bowl, mix together the cream cheese, sugar, cinnamon, and cardamom using a handheld mixer or stand mixer fitted with a paddle attachment (if neither are available you can do by hand with a large spoon). Beat on medium-high speed until the mixture is smooth and creamy, about two minutes. Add the sour cream, vanilla extract, and lemon juice and beat on medium until fully combined. Add the eggs one at a time, beating each egg until just combined before adding the next. Do not over-mix the batter. Set aside when complete.
5. Prepare a water bath for the cheesecake. A water bath will help the cheesecake cook evenly and prevent the top of the cheesecake from cracking. Bring a full kettle of water to a boil (you will need at least 1-inch of water in the pan). Lay a piece of foil on a baking sheet, you will need a baking sheet with a lip at least 1-inch high. Put the cooled cake pan on top of the foil and wrap the foil around the pan. This will ensure that no water gets into the pan while cooking. 
6. Pour the cheesecake filling into the pan on top of the graham cracker layer. Using a spatula or large spoon, spread the filling evenly, covering the crust. Add the boiling water to the sheet pan until you have 1-inch of water or the water almost comes to top of sheet pan (you can do this before putting the cheesecake in the oven or after).
7. Bake for 1-1.5 hours, undisturbed if possible (and ideally without opening the oven door to keep moisture from water bath in). The cheesecake is done when the middle of the cake jiggles just a little when touched. Remove from the oven and let cool completely (about 1 hour). Cover with tinfoil and let sit in the fridge for at least 8 hours or overnight until ready to serve.
8. Before serving, prepare the sauce. Place the crushed pecans in a small pot over medium heat and toast for 1 minute, or until fragrant and beginning to brown. Add butter to the pot and melt until bubbling. Stir in the Shawarma Spice Blend and cook for 30 seconds. Mix in the maple syrup and a large pinch of salt. When syrup is bubbling, reduce the heat to low and cook, stirring regularly, for 15 minutes. The syrup should star to thicken and stick to the pecans. After cook time, remove from the heat and let sit for a minute or two.
9. Pour the sauce over the cheesecake and serve! Top the cheesecake right out of the fridge or let the cheesecake rest out for 10-20 minutes before topping and serving.

*Note: The sauce can be made ahead of time and stored in the fridge in an airtight container if needed. Reheat gently on the stove before topping the cheesecake when ready to serve.