Chai Pumpkin Cheesecake w/ Ginger Crust
Chai Pumpkin Cheesecake w/ Ginger Crust

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:
  1. Get Crust
  2. Get 1 1/2 cup gingersnap cookies (crumbed)
  3. Get 1/3 cup granulated sugar
  4. Prepare 1 stick butter (melted)
  5. Get Filling
  6. Make ready 4 packages cream cheese (8oz. ea)
  7. Prepare 1/4 cup sour cream
  8. Make ready 1 3/4 cup canned pumpkin
  9. Get 1/2 cup brown sugar
  10. Make ready 1/2 cup granulated sugar
  11. Take 3 each eggs
  12. Make ready 1 each egg yolks
  13. Prepare 2 tsp vanilla extract
  14. Make ready 2 tsp ground cinnamon
  15. Take 1/2 tsp ground ginger
  16. Take 1/4 tsp ground nutmeg
  17. Make ready 1 envelope chai tea bag contents
  18. Get pinch salt
  19. Get Pan/Utensils
  20. Make ready 1 9"/23cm Spring-form pan
  21. Prepare 1 large oven casserole (for water bath)
  22. Make ready 1 aluminum foil
  23. Take 1 food processor or wire whip
  24. Take 1 fine mesh sieve
Instructions to make Chai Pumpkin Cheesecake w/ Ginger Crust:
  1. Preheat oven to 375ºF.
  2. Wrap the outside of a 9"/23cm spring-form pan with aluminum foil. (This will seal the pan so no water gets in, as the cake is baked in a water bath.)
  3. In a bowl, combine the gingersnap crumbs, sugar, and melted butter.
  4. Press the crust into the pan, letting it come about ¼-½ inch up the sides.
  5. Bake the crust until lightly golden, 5-6 minutes. Cool completely.
  6. In a food processor (or by hand), process the cream cheese, sour cream, pumpkin and sugars until smooth.
  7. Add the eggs and extra yolk one at a time, processing briefly between each addition.
  8. Add the vanilla, cinnamon, ginger, chai, nutmeg and salt. Process to combine.
  9. Strain the custard through a fine mesh sieve into the cooled crust.
  10. Transfer the pan to a large casserole and fill the dish with warm water so that it reaches a quarter of the way up the cake pan.
  11. Bake until the custard is set around the edge but still slightly loose in the center when jiggled, approximately 45 mins to 1 hour.
  12. Cool the cake at room temperature for 1 hour, then chill until set.

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