Recipe of Favorite Chai Pumpkin Cheesecake w/ Ginger Crust

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Get gingersnap cookies (crumbed)
3. Get granulated sugar
4. Take butter (melted)
5. Get Filling
6. Take cream cheese (8oz. ea)
7. Make ready sour cream
8. Prepare canned pumpkin
9. Make ready brown sugar
10. Make ready granulated sugar
11. Prepare each eggs
12. Prepare each egg yolks
13. Make ready vanilla extract
14. Make ready ground cinnamon
15. Make ready ground ginger
16. Take ground nutmeg
17. Take chai tea bag contents
18. Make ready salt
19. Prepare Pan/Utensils
20. Get 9"/23cm Spring-form pan
21. Make ready large oven casserole (for water bath)
22. Prepare aluminum foil
23. Take food processor or wire whip
24. Make ready 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 is going to wrap this up with this exceptional food chai pumpkin cheesecake w/ ginger crust recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!