Recipe of Homemade Chai Pumpkin Cheesecake w/ Ginger Crust

Chai Pumpkin Cheesecake w/ Ginger Crust

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, chai pumpkin cheesecake w/ ginger crust. 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 recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

So that is going to wrap this up with this exceptional food chai pumpkin cheesecake w/ ginger crust recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!