Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way 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 bit unique. This is gonna smell and look 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 well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I’ve loved my whole life.
To get started with this recipe, we must 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)
- Prepare 1/3 cup granulated sugar
- Make ready 1 stick butter (melted)
- Make ready Filling
- Make ready 4 packages cream cheese (8oz. ea)
- Get 1/4 cup sour cream
- Make ready 1 3/4 cup canned pumpkin
- Prepare 1/2 cup brown sugar
- Prepare 1/2 cup granulated sugar
- Get 3 each eggs
- Get 1 each egg yolks
- Make ready 2 tsp vanilla extract
- Get 2 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Prepare 1/4 tsp ground nutmeg
- Make ready 1 envelope chai tea bag contents
- Get pinch salt
- Prepare Pan/Utensils
- Prepare 1 9"/23cm Spring-form pan
- Make ready 1 large oven casserole (for water bath)
- Prepare 1 aluminum foil
- Prepare 1 food processor or wire whip
- Get 1 fine mesh sieve
Stir together all crust ingredients until crumbs are moistened. Press mixture into bottom and up sides of pan. It's the Great Pumpkin Cheesecake, Charlie Brown. Promise not to pull it away from you.
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.
Ginger snap and brown sugar crust and homemade candied nuts (with a thin coating of toasted sugar and spices that shatter at first bite) are what you can expect in my rendition. 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. This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie. Make the filling: Heat a kettle of water.
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