Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Creamy Pumpkin cheesecake with a yummy ginger cookie crust. An Easy Pumpkin Cheesecake is the perfect dessert recipe for the holidays! This homemade pumpkin cheesecake with gingersnap crust is a foolproof cheesecake.
Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:
- Prepare Crust
- Get 1 1/2 cup gingersnap cookies (crumbed)
- Take 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
- Take 1 3/4 cup canned pumpkin
- Get 1/2 cup brown sugar
- Prepare 1/2 cup granulated sugar
- Prepare 3 each eggs
- Make ready 1 each egg yolks
- Prepare 2 tsp vanilla extract
- Take 2 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Make ready 1/4 tsp ground nutmeg
- Make ready 1 envelope chai tea bag contents
- Take pinch salt
- Prepare Pan/Utensils
- Make ready 1 9"/23cm Spring-form pan
- Get 1 large oven casserole (for water bath)
- Prepare 1 aluminum foil
- Make ready 1 food processor or wire whip
- Get 1 fine mesh sieve
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. I discovered just how astonishingly good pumpkin is when not obscured by cinnamon and ginger when I tasted a pumpkin mousse prepared by Be sure the cheesecake is thoroughly chilled.
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.
Have ready a serving plate and another flat plate that's at least as wide as the springform and covered in plastic wrap. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Stir together all crust ingredients until crumbs are moistened. Press mixture into bottom and up sides of pan. This pumpkin cheesecake is sure to be the highlight of your holiday desserts.
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