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

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:
  1. Take Crust
  2. Take gingersnap cookies (crumbed)
  3. Get granulated sugar
  4. Make ready butter (melted)
  5. Prepare Filling
  6. Get cream cheese (8oz. ea)
  7. Get sour cream
  8. Prepare canned pumpkin
  9. Make ready brown sugar
  10. Get granulated sugar
  11. Make ready each eggs
  12. Take each egg yolks
  13. Make ready vanilla extract
  14. Take ground cinnamon
  15. Make ready ground ginger
  16. Take ground nutmeg
  17. Get chai tea bag contents
  18. Take salt
  19. Take Pan/Utensils
  20. Take 9"/23cm Spring-form pan
  21. Take large oven casserole (for water bath)
  22. Get aluminum foil
  23. Prepare food processor or wire whip
  24. Prepare fine mesh sieve
Steps 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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