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

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We hope you got benefit from reading it, now let’s go back to chai pumpkin cheesecake w/ ginger crust recipe. You can cook chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you achieve it.

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