Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chai pumpkin cheesecake w/ ginger crust. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Creamy Pumpkin cheesecake with a yummy ginger cookie crust. This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast — and no one will miss the pumpkin pie. The cheesecake was silky and delicious.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Get Crust
2. Get 1 1/2 cup gingersnap cookies (crumbed)
3. Get 1/3 cup granulated sugar
4. Take 1 stick butter (melted)
5. Prepare Filling
6. Make ready 4 packages cream cheese (8oz. ea)
7. Prepare 1/4 cup sour cream
8. Prepare 1 3/4 cup canned pumpkin
9. Prepare 1/2 cup brown sugar
10. Prepare 1/2 cup granulated sugar
11. Get 3 each eggs
12. Make ready 1 each egg yolks
13. Prepare 2 tsp vanilla extract
14. Take 2 tsp ground cinnamon
15. Take 1/2 tsp ground ginger
16. Take 1/4 tsp ground nutmeg
17. Take 1 envelope chai tea bag contents
18. Take pinch salt
19. Get Pan/Utensils
20. Make ready 1 9"/23cm Spring-form pan
21. Take 1 large oven casserole (for water bath)
22. Get 1 aluminum foil
23. Take 1 food processor or wire whip
24. Take 1 fine mesh sieve

This is the creamiest and dreamiest pumpkin cheesecake you'll ever make! It has a gingersnap cookie crust and is perfectly spiced with cinnamon and cardamom. This pumpkin cheesecake recipe has a gingersnap crust and pumpkin seed brittle on top—make sure You've heard it before when it comes to making cheesecakes, but we're going to say it again: Your cream cheese, mascarpone, and eggs have to be room temperature or your batter will be lumpy. A Cheesecake with a ginger flavored graham cracker crust, a pumpkin flavored cheesecake filling, topped with a vanilla flavored sour cream.

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.

Crust: In a medium sized bowl, combine the graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. (This can be done in your food. Ginger, cinnamon, clove and pumpkin take your ordinary cheesecake to new heights of fall flavor. Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed.

So that’s going to wrap it up for this special food chai pumpkin cheesecake w/ ginger crust recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!