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Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chai pumpkin cheesecake w/ ginger crust. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

In a food processor (or by hand), process the cream cheese, sour cream, pumpkin and sugars until smooth. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. 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:

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

Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic. Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. It has a gingersnap cookie crust and is spiced with cinnamon and cardamom. It has a gingersnap cookie crust and is spiced with cinnamon and cardamom.

Instructions 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.

In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form. Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides. Pumpkin Cheesecake w/ Ginger & Spice Oat Crust (Gluten Free) My mother taught me to appreciate the beauty in the old, the stories in the vintage, and the potential in the castaway items. However, over time, I allowed too many of these stories and collections to gather around me rather indiscriminately. Lightened up Pumpkin Cheesecake w/Gingersnap Crust.. so i went with the basic ingredients and instructions from her cake and blindly adapted it to a pumpkin cheesecake. the outcome was delicious and light after a big meal and fabulous for that piece of "midnight pie" or morning after slice.

So that is going to wrap this up with this special food chai pumpkin cheesecake w/ ginger crust recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!