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

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook 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. Prepare Crust
  2. Prepare gingersnap cookies (crumbed)
  3. Get granulated sugar
  4. Make ready butter (melted)
  5. Make ready Filling
  6. Prepare cream cheese (8oz. ea)
  7. Make ready sour cream
  8. Take canned pumpkin
  9. Prepare brown sugar
  10. Get granulated sugar
  11. Get each eggs
  12. Get each egg yolks
  13. Get vanilla extract
  14. Prepare ground cinnamon
  15. Take ground ginger
  16. Prepare ground nutmeg
  17. Take chai tea bag contents
  18. Get salt
  19. Take Pan/Utensils
  20. Take 9"/23cm Spring-form pan
  21. Get large oven casserole (for water bath)
  22. Get aluminum foil
  23. Get food processor or wire whip
  24. Make ready 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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