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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special 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 unique. This will be really delicious.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I have loved my whole life.

Put Them Together With This Decadent Recipe! Line crust with foil; fill with dried beans or pie weights. Sift flour, ginger, and salt into medium bowl.

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 it.

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

For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick.

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.

For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Preferably a gluten free graham cracker crust recipe. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again.

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