Chai Pumpkin Cheesecake w/ Ginger Crust. Layer Pumpkin Pie Filling Into Your Vanilla Cheesecake For The Ultimate Holiday Dessert! Sift flour, ginger, and salt into medium bowl. Line crust with foil; fill with dried beans or pie weights.

Chai Pumpkin Cheesecake w/ Ginger Crust Beat in the eggs, one at a time, mixing until smooth. Celebrate the season with a sweetly spiced Pumpkin Cheesecake is nestled in a gingersnap crust and topped with light and cinnamon-y whipped cream. This easy to make pumpkin cheesecake recipe is easy to make ahead and perfect for the holidays.

Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, chai pumpkin cheesecake w/ ginger crust. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Layer Pumpkin Pie Filling Into Your Vanilla Cheesecake For The Ultimate Holiday Dessert! Sift flour, ginger, and salt into medium bowl. Line crust with foil; fill with dried beans or pie weights.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most favored of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions daily. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you can achieve that.

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

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

Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt.

Instructions 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..

Preferably a gluten free graham cracker crust recipe. BUT, just like many things on this side of the internet (I'm looking at you Mexican zucchini lasagna and cauliflower tater tots) I MESSED WITH IT. [clickToTweet tweet="A slice of Chai Pumpkin #Vegan Cheesecake is the perfect, cozy fall dessert! In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed.

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