Hello, I am Laura. Today, I’m gonna show you how to prepare chai pumpkin cheesecake w/ ginger crust recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chai Pumpkin Cheesecake w/ Ginger Crust Recipe
Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:
- Make ready Crust
- Get 1 1/2 cup gingersnap cookies (crumbed)
- Take 1/3 cup granulated sugar
- Make ready 1 stick butter (melted)
- Prepare Filling
- Get 4 packages cream cheese (8oz. ea)
- Prepare 1/4 cup sour cream
- Make ready 1 3/4 cup canned pumpkin
- Prepare 1/2 cup brown sugar
- Prepare 1/2 cup granulated sugar
- Prepare 3 each eggs
- Prepare 1 each egg yolks
- Get 2 tsp vanilla extract
- Take 2 tsp ground cinnamon
- Make ready 1/2 tsp ground ginger
- Prepare 1/4 tsp ground nutmeg
- Take 1 envelope chai tea bag contents
- Prepare pinch salt
- Prepare Pan/Utensils
- Get 1 9/23cm Spring-form pan
- Get 1 large oven casserole (for water bath)
- Prepare 1 aluminum foil
- Take 1 food processor or wire whip
- Prepare 1 fine mesh sieve
Instructions to make Chai Pumpkin Cheesecake w/ Ginger Crust:
- Preheat oven to 375ºF.
- 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.)
- In a bowl, combine the gingersnap crumbs, sugar, and melted butter.
- Press the crust into the pan, letting it come about ¼-½ inch up the sides.
- Bake the crust until lightly golden, 5-6 minutes. Cool completely.
- In a food processor (or by hand), process the cream cheese, sour cream, pumpkin and sugars until smooth.
- Add the eggs and extra yolk one at a time, processing briefly between each addition.
- Add the vanilla, cinnamon, ginger, chai, nutmeg and salt. Process to combine.
- Strain the custard through a fine mesh sieve into the cooled crust.
- 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.
- Bake until the custard is set around the edge but still slightly loose in the center when jiggled, approximately 45 mins to 1 hour.
- Cool the cake at room temperature for 1 hour, then chill until set.
So that is going to wrap it up for this special dish chai pumpkin cheesecake w/ ginger crust recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
