Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really 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. The ginger snap crust was the perfect compliment to the pumpkin flavor.
Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular 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 it.
The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:
- Make ready Crust
- Make ready 1 1/2 cup gingersnap cookies (crumbed)
- Make ready 1/3 cup granulated sugar
- Make ready 1 stick butter (melted)
- Get Filling
- Get 4 packages cream cheese (8oz. ea)
- Prepare 1/4 cup sour cream
- Make ready 1 3/4 cup canned pumpkin
- Prepare 1/2 cup brown sugar
- Get 1/2 cup granulated sugar
- Take 3 each eggs
- Take 1 each egg yolks
- Get 2 tsp vanilla extract
- Take 2 tsp ground cinnamon
- Get 1/2 tsp ground ginger
- Prepare 1/4 tsp ground nutmeg
- Prepare 1 envelope chai tea bag contents
- Take pinch salt
- Make ready Pan/Utensils
- Make ready 1 9"/23cm Spring-form pan
- Make ready 1 large oven casserole (for water bath)
- Get 1 aluminum foil
- Take 1 food processor or wire whip
- Make ready 1 fine mesh sieve
Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family. This is the creamiest and dreamiest pumpkin cheesecake you'll ever make! It has a gingersnap cookie crust and is perfectly spiced with cinnamon and cardamom.
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.
Great served plain or with a dollop of. A Cheesecake with a ginger flavored graham cracker crust, a pumpkin flavored cheesecake filling, topped with a vanilla flavored sour cream. Crust: In a medium sized bowl, combine the graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. (This can be done in your food. Ginger-Crusted Pumpkin Cheesecake the Editors of Publications International, Ltd. Place graham crackers, margarine and ginger in food processor or blender; process using on/off pulsing action until coarse.
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