How to Make Speedy Chai Pumpkin Cheesecake w/ Ginger Crust

Chai Pumpkin Cheesecake w/ Ginger Crust. Pumpkin cheesecake with ginger snap crust - an old classic recipe. (Try Christie's Midget Snaps) This also makes great idividual cheesecakes.just place a ginger snap in the bottom of a muffin tin lined with a paper liner and pour on the filling! 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.

Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Stir together all crust ingredients until crumbs are moistened. Press mixture into bottom and up sides of pan.

Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to prepare a special dish, chai pumpkin cheesecake w/ ginger crust. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I have loved my whole life. They're fine and they look fantastic.

Pumpkin cheesecake with ginger snap crust - an old classic recipe. (Try Christie's Midget Snaps) This also makes great idividual cheesecakes.just place a ginger snap in the bottom of a muffin tin lined with a paper liner and pour on the filling! 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.

To get started with this particular recipe, we must first prepare a few components. You can have chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:

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

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. Ginger, cinnamon, clove and pumpkin take your ordinary cheesecake to new heights of fall flavor. Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake.

Steps 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..

Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family. So, it's the SAME recipe as my original Pumpkin Cheesecake with Gingersnappy Crust--just portioned out to make Ingredients. Sift flour, ginger, and salt into medium bowl. A bit ambitious for my first time making a cheesecake but turned out great! I didn't have enough fresh ginger to crystalize so I omitted that from the crust but all was.

So that's going to wrap this up with this special food chai pumpkin cheesecake w/ ginger crust recipe. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!