Easiest Way to Make Favorite Chai Pumpkin Cheesecake w/ Ginger Crust

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I have loved my whole life.

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

The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:

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

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