Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chai pumpkin cheesecake w/ ginger crust. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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.
Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I have loved my entire life. They are nice and they look fantastic.
To get started 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:
- Prepare Crust
- Make ready 1 1/2 cup gingersnap cookies (crumbed)
- Get 1/3 cup granulated sugar
- Prepare 1 stick butter (melted)
- Take Filling
- Get 4 packages cream cheese (8oz. ea)
- Make ready 1/4 cup sour cream
- Make ready 1 3/4 cup canned pumpkin
- Make ready 1/2 cup brown sugar
- Get 1/2 cup granulated sugar
- Get 3 each eggs
- Make ready 1 each egg yolks
- Take 2 tsp vanilla extract
- Make ready 2 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Get 1/4 tsp ground nutmeg
- Prepare 1 envelope chai tea bag contents
- Get pinch salt
- Prepare Pan/Utensils
- Get 1 9"/23cm Spring-form pan
- Prepare 1 large oven casserole (for water bath)
- Get 1 aluminum foil
- Take 1 food processor or wire whip
- Get 1 fine mesh sieve
Have ready a serving plate and another flat plate that's at least as wide as the springform and covered in plastic wrap. 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. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family.
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.
Pumpkin Cheesecake Bites are subtly sweet and fragrant with pumpkin pie spice and a gingersnap crust. Pumpkin Cheesecake Bites are bite-sized, creamy and can be made ahead. These are an easy alternative to pumpkin pie, and the only tool you need is a food. This Pumpkin Cheesecake has three layers. It starts with a ginger flavored Graham Cracker Crust.
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