Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I have loved my whole life.
Creamy Pumpkin cheesecake with a yummy ginger cookie crust. This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast — and no one will miss the pumpkin pie. The cheesecake was silky and delicious.
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:
- Take Crust
- Make ready gingersnap cookies (crumbed)
- Make ready granulated sugar
- Prepare butter (melted)
- Prepare Filling
- Prepare cream cheese (8oz. ea)
- Get sour cream
- Make ready canned pumpkin
- Get brown sugar
- Prepare granulated sugar
- Get each eggs
- Prepare each egg yolks
- Get vanilla extract
- Prepare ground cinnamon
- Get ground ginger
- Prepare ground nutmeg
- Take chai tea bag contents
- Prepare salt
- Prepare Pan/Utensils
- Take 9"/23cm Spring-form pan
- Get large oven casserole (for water bath)
- Get aluminum foil
- Make ready food processor or wire whip
- Prepare fine mesh sieve
Scrape down the sides and beat a final time to make sure no streaks remain. Ginger, cinnamon, clove and pumpkin take your ordinary cheesecake to new heights of fall flavor. Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family.
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.
This is the creamiest and dreamiest pumpkin cheesecake you'll ever make! It has a gingersnap cookie crust and is perfectly spiced with cinnamon and cardamom. Sift flour, ginger, and salt into medium bowl. A bit ambitious for my first time making a cheesecake but turned out great! I didn't have enough fresh ginger to crystalize so I omitted that from the crust but all was.
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