Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I have loved my whole life.
In a food processor (or by hand), process the cream cheese, sour cream, pumpkin and sugars until smooth. Line crust with foil; fill with dried beans or pie weights. Sift flour, ginger, and salt into medium bowl.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Make ready Crust
- Make ready 1 1/2 cup gingersnap cookies (crumbed)
- Get 1/3 cup granulated sugar
- Make ready 1 stick butter (melted)
- Prepare Filling
- Get 4 packages cream cheese (8oz. ea)
- Make ready 1/4 cup sour cream
- Prepare 1 3/4 cup canned pumpkin
- Prepare 1/2 cup brown sugar
- Get 1/2 cup granulated sugar
- Get 3 each eggs
- Prepare 1 each egg yolks
- Prepare 2 tsp vanilla extract
- Prepare 2 tsp ground cinnamon
- Take 1/2 tsp ground ginger
- Take 1/4 tsp ground nutmeg
- Get 1 envelope chai tea bag contents
- Take pinch salt
- Take Pan/Utensils
- Make ready 1 9"/23cm Spring-form pan
- Get 1 large oven casserole (for water bath)
- Get 1 aluminum foil
- Make ready 1 food processor or wire whip
- Take 1 fine mesh sieve
Spray the inside of the pan with nonstick. Remove the cheesecake from the water bath and place back in the warm oven. Turn the oven off and crack the oven door. Remove the cheesecake from the oven and run a thin knife along the edge of the pan.
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.
Let the cheesecake continue to cool to room temperature. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices.
So that is going to wrap it up for this exceptional food chai pumpkin cheesecake w/ ginger crust recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
