Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Chai Pumpkin Cheesecake w/ Ginger Crust is something which I have loved my whole life.
Creamy Pumpkin cheesecake with a yummy ginger cookie crust. Pumpkin cheesecake with ginger snap crust - an old classic recipe. (Try Christie's Midget Snaps) This also makes great idividual cheesecakes.just place a ginger snap in the bottom of a muffin tin lined with a paper liner and pour on the filling! This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast — and no one will miss the pumpkin pie.
To get started with this recipe, we must prepare a few ingredients. You can have chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:
- Get Crust
- Prepare 1 1/2 cup gingersnap cookies (crumbed)
- Make ready 1/3 cup granulated sugar
- Get 1 stick butter (melted)
- Take Filling
- Prepare 4 packages cream cheese (8oz. ea)
- Take 1/4 cup sour cream
- Take 1 3/4 cup canned pumpkin
- Make ready 1/2 cup brown sugar
- Prepare 1/2 cup granulated sugar
- Get 3 each eggs
- Prepare 1 each egg yolks
- Get 2 tsp vanilla extract
- Prepare 2 tsp ground cinnamon
- Get 1/2 tsp ground ginger
- Make ready 1/4 tsp ground nutmeg
- Take 1 envelope chai tea bag contents
- Get pinch salt
- Prepare Pan/Utensils
- Make ready 1 9"/23cm Spring-form pan
- Take 1 large oven casserole (for water bath)
- Get 1 aluminum foil
- Make ready 1 food processor or wire whip
- Take 1 fine mesh sieve
Ginger-Crusted Pumpkin Cheesecake the Editors of Publications International, Ltd. Place graham crackers, margarine and ginger in food processor or blender; process using on/off pulsing action until coarse. The crust of this vegan pumpkin cheesecake is so gingery and snappy and the filling is so good, you can Sometimes in spring or summer, we wish that it was fall, just so we could make this pumpkin Let us congratulate you, you just scored a Hawaiian variety of ginger called (you guessed it). This pumpkin cheesecake is sure to be the highlight of your holiday desserts.
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.
I posted my recipe for Gingersnappy crust a couple of days ago.so I thought I better post my pumpkin cheesecake recipe since it goes so well with it. Add the melted butter and pulse just until incorporated. Use a flat-bottomed glass or measuring cup to press the crumbs evenly over the. 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.
So that is going to wrap this up for this special food chai pumpkin cheesecake w/ ginger crust recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
