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Chai Pumpkin Cheesecake With Ginger Crust Recipe

Chai Pumpkin Cheesecake w/ Ginger Crust Recipe
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Cooking Time : 20 minutes
Serving : 10
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Prepare the ingredients before making Chai Pumpkin Cheesecake w/ Ginger Crust in your home. Then, follow these steps below to serve Chai Pumpkin Cheesecake w/ Ginger Crust for your family or friends.

Ingredients: Chai Pumpkin Cheesecake w/ Ginger Crust

  • Crust
  • 1 1/2 cup gingersnap cookies (crumbed)
  • 1/3 cup granulated sugar
  • 1 stick butter (melted)
  • Filling
  • 4 packages cream cheese (8oz. ea)
  • 1/4 cup sour cream
  • 1 3/4 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 each eggs
  • 1 each egg yolks
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 envelope chai tea bag contents
  • pinch salt
  • Pan/Utensils
  • 1 9"/23cm Spring-form pan
  • 1 large oven casserole (for water bath)
  • 1 aluminum foil
  • 1 food processor or wire whip
  • 1 fine mesh sieve

How to Make Chai Pumpkin Cheesecake w/ Ginger Crust

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Chai Pumpkin Cheesecake w/ Ginger Crust in your home by yourself.

    Step 1
  • Preheat oven to 375ºF.
  • Step 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.)
  • Step 3
  • In a bowl, combine the gingersnap crumbs, sugar, and melted butter.
  • Step 4
  • Press the crust into the pan, letting it come about ¼-½ inch up the sides.
  • Step 5
  • Bake the crust until lightly golden, 5-6 minutes. Cool completely.
  • Step 6
  • In a food processor (or by hand), process the cream cheese, sour cream, pumpkin and sugars until smooth.
  • Step 7
  • Add the eggs and extra yolk one at a time, processing briefly between each addition.
  • Step 8
  • Add the vanilla, cinnamon, ginger, chai, nutmeg and salt. Process to combine.
  • Step 9
  • Strain the custard through a fine mesh sieve into the cooled crust.
  • Step 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.
  • Step 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.
  • Step 12
  • Cool the cake at room temperature for 1 hour, then chill until set.
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