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Chai Pumpkin Cheesecake w/ Ginger Crust
Chai Pumpkin Cheesecake w/ Ginger Crust

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We hope you got insight from reading it, now let’s go back to chai pumpkin cheesecake w/ ginger crust recipe. To cook chai pumpkin cheesecake w/ ginger crust you only need 24 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:
  1. You need Crust
  2. You need gingersnap cookies (crumbed)
  3. Use granulated sugar
  4. Prepare butter (melted)
  5. Get Filling
  6. Take cream cheese (8oz. ea)
  7. Prepare sour cream
  8. Prepare canned pumpkin
  9. You need brown sugar
  10. Take granulated sugar
  11. Provide each eggs
  12. Provide each egg yolks
  13. Provide vanilla extract
  14. Prepare ground cinnamon
  15. Take ground ginger
  16. Get ground nutmeg
  17. Use chai tea bag contents
  18. Provide salt
  19. You need Pan/Utensils
  20. Get 9"/23cm Spring-form pan
  21. You need large oven casserole (for water bath)
  22. You need aluminum foil
  23. Provide food processor or wire whip
  24. Get fine mesh sieve
Steps 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.

These Pumpkin Cheesecake Bars with a gingersnap crust and a delicious pumpkin pie The key to this perfectly chewy and crunchy cheesecake bar crust is: GINGERSNAP COOKIES. We used Nabisco's Ginger Snaps, which are available at most major grocers, as well as on Amazon. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. And if I'm making a pumpkin cheesecake, it has to have a gingersnap crust. A Cheesecake with a ginger flavored graham cracker crust, a pumpkin flavored cheesecake filling, topped with a vanilla flavored sour cream.

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