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We hope you got insight 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 do it.
The ingredients needed to prepare Chai Pumpkin Cheesecake w/ Ginger Crust:
- Get of Crust.
- Provide 1 1/2 cup of gingersnap cookies (crumbed).
- Take 1/3 cup of granulated sugar.
- Prepare 1 stick of butter (melted).
- Take of Filling.
- You need 4 packages of cream cheese (8oz. ea).
- You need 1/4 cup of sour cream.
- Take 1 3/4 cup of canned pumpkin.
- You need 1/2 cup of brown sugar.
- Prepare 1/2 cup of granulated sugar.
- Take 3 of each eggs.
- Provide 1 of each egg yolks.
- Take 2 tsp of vanilla extract.
- Prepare 2 tsp of ground cinnamon.
- Take 1/2 tsp of ground ginger.
- Prepare 1/4 tsp of ground nutmeg.
- Get 1 envelope of chai tea bag contents.
- Use pinch of salt.
- Use of Pan/Utensils.
- You need 1 of 9"/23cm Spring-form pan.
- Use 1 of large oven casserole (for water bath).
- Provide 1 of aluminum foil.
- Get 1 of food processor or wire whip.
- Get 1 of fine mesh sieve.
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..
Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family. So, it's the SAME recipe as my original Pumpkin Cheesecake with Gingersnappy Crust--just portioned out to make Ingredients. 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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