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We hope you got benefit from reading it, now let’s go back to chai pumpkin cheesecake w/ ginger crust recipe. You can cook chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Chai Pumpkin Cheesecake w/ Ginger Crust:
- You need Crust
- Get gingersnap cookies (crumbed)
- You need granulated sugar
- Prepare butter (melted)
- Prepare Filling
- Use cream cheese (8oz. ea)
- Use sour cream
- Prepare canned pumpkin
- Take brown sugar
- Get granulated sugar
- Provide each eggs
- Use each egg yolks
- Provide vanilla extract
- Take ground cinnamon
- Prepare ground ginger
- Take ground nutmeg
- Provide chai tea bag contents
- Use salt
- Provide Pan/Utensils
- Get 9"/23cm Spring-form pan
- Provide large oven casserole (for water bath)
- Prepare aluminum foil
- Prepare food processor or wire whip
- Provide fine mesh sieve
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.
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