Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites. This time, 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 popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

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

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.
13. Ready to serve and ENJOY!

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