Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chai pumpkin cheesecake w/ ginger crust. One of my favorites. This time, I am going to make it a little bit tasty. 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 easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I’ve loved my whole life.
Creamy Pumpkin cheesecake with a yummy ginger cookie crust. 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.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Take Crust
- Prepare 1 1/2 cup gingersnap cookies (crumbed)
- Get 1/3 cup granulated sugar
- Prepare 1 stick butter (melted)
- Make ready Filling
- Take 4 packages cream cheese (8oz. ea)
- Get 1/4 cup sour cream
- Get 1 3/4 cup canned pumpkin
- Make ready 1/2 cup brown sugar
- Prepare 1/2 cup granulated sugar
- Get 3 each eggs
- Prepare 1 each egg yolks
- Get 2 tsp vanilla extract
- Take 2 tsp ground cinnamon
- Take 1/2 tsp ground ginger
- Take 1/4 tsp ground nutmeg
- Make ready 1 envelope chai tea bag contents
- Get pinch salt
- Make ready Pan/Utensils
- Take 1 9"/23cm Spring-form pan
- Take 1 large oven casserole (for water bath)
- Take 1 aluminum foil
- Prepare 1 food processor or wire whip
- Prepare 1 fine mesh sieve
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. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Stir together all crust ingredients until crumbs are moistened.
Steps 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.
Press mixture into bottom and up sides of pan. 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. This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie.
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