Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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. The ginger snap crust was the perfect compliment to the pumpkin flavor.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:

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

Scrape down the sides and beat a final time to make sure no streaks remain. It's the Great Pumpkin Cheesecake, Charlie Brown. Promise not to pull it away from you. Ginger snap and brown sugar crust and homemade candied nuts (with a thin coating of toasted sugar and spices that shatter at first bite) are what you can expect in my rendition.

Instructions 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.

A Cheesecake with a ginger flavored graham cracker crust, a pumpkin flavored cheesecake filling, topped with a vanilla flavored sour cream. 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. 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. This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie.

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