Recipe of Speedy Chai Pumpkin Cheesecake w/ Ginger Crust
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Prepare Any-night-of-the-week Chai Pumpkin Cheesecake w/ Ginger Crust. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Chai Pumpkin Cheesecake w/ Ginger Crust is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chai Pumpkin Cheesecake w/ Ginger Crust estimated approx 20 mins.
To begin with this recipe, we have to prepare a few components. You can cook Chai Pumpkin Cheesecake w/ Ginger Crust using 24 ingredients and 12 steps. Here is how you can achieve it.
I ran out of ground clove and couldn't find whole clove to grind myself. I realized that my favorite chai tea has plenty of clove, so used that. Voila!
Ingredients and spices that need to be Prepare to make 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
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.
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