Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites food recipes. This time, I will 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 current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I’ve loved my entire life. They are nice 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. Make ready Crust
2. Make ready 1 1/2 cup gingersnap cookies (crumbed)
3. Get 1/3 cup granulated sugar
4. Get 1 stick butter (melted)
5. Take Filling
6. Get 4 packages cream cheese (8oz. ea)
7. Get 1/4 cup sour cream
8. Get 1 3/4 cup canned pumpkin
9. Get 1/2 cup brown sugar
10. Get 1/2 cup granulated sugar
11. Get 3 each eggs
12. Prepare 1 each egg yolks
13. Prepare 2 tsp vanilla extract
14. Make ready 2 tsp ground cinnamon
15. Make ready 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. Prepare Pan/Utensils
20. Take 1 9"/23cm Spring-form pan
21. Get 1 large oven casserole (for water bath)
22. Make ready 1 aluminum foil
23. Make ready 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.

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