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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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. Creamy Pumpkin cheesecake with a yummy ginger cookie crust.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I have loved my whole life.

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

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

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. These Pumpkin Cheesecake Bars with a gingersnap crust and a delicious pumpkin pie The key to this perfectly chewy and crunchy cheesecake bar crust is: GINGERSNAP COOKIES. We used Nabisco's Ginger Snaps, which are available at most major grocers, as well as on Amazon.

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.

Home » Cheesecake Recipes » Pumpkin Cheesecake with Gingersnap Crust. Creamy and rich, this luxurious New York style pumpkin spice cheesecake comes out perfectly every time! Cinnamon, ginger, cloves, and nutmeg are the traditional spices used here. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. And if I'm making a pumpkin cheesecake, it has to have a gingersnap crust.

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