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

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites. This time, I am going to 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 foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I’ve loved my entire life.

To get started 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 can achieve that.

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

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