How to Make Tasty Chai Pumpkin Cheesecake w Ginger Crust

Without fail making ultimate Chai Pumpkin Cheesecake w/ Ginger Crust easy, yummy, practical.

Good Evening every body, at this time you get present recipe Chai Pumpkin Cheesecake w/ Ginger Crust with 24 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 24 ingredients and 12 stages of easy cooking Chai Pumpkin Cheesecake w/ Ginger Crust.

Ingredients for Chai Pumpkin Cheesecake w/ Ginger Crust

1. Prepare : Crust.

2. Needed 1 1/2 cup : gingersnap cookies (crumbed).

3. Needed 1/3 cup : granulated sugar.

4. Prepare 1 stick : butter (melted).

5. Needed : Filling.

6. Needed 4 packages : cream cheese (8oz. ea).

7. Prepare 1/4 cup : sour cream.

8. Needed 1 3/4 cup : canned pumpkin.

9. Needed 1/2 cup : brown sugar.

10. Needed 1/2 cup : granulated sugar.

11. Prepare 3 : each eggs.

12. Needed 1 : each egg yolks.

13. Needed 2 tsp : vanilla extract.

14. Prepare 2 tsp : ground cinnamon.

15. Prepare 1/2 tsp : ground ginger.

16. Needed 1/4 tsp : ground nutmeg.

17. Prepare 1 envelope : chai tea bag contents.

18. Needed pinch : salt.

19. Needed : Pan/Utensils.

20. Prepare 1 : 9"/23cm Spring-form pan.

21. Prepare 1 : large oven casserole (for water bath).

22. Prepare 1 : aluminum foil.

23. Needed 1 : food processor or wire whip.

24. Needed 1 : fine mesh sieve.

If all ingredients Chai Pumpkin Cheesecake w/ Ginger Crust it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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