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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I have loved my whole life. They’re nice and they look fantastic.

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

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