Chai Pumpkin Cheesecake w/ Ginger Crust

Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Chai Pumpkin Cheesecake w/ Ginger Crust. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Chai Pumpkin Cheesecake w/ Ginger Crust is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chai Pumpkin Cheesecake w/ Ginger Crust estimated approx 20 mins.

To get started with this 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 it.

I ran out of ground clove and couldn't find whole clove to grind myself. I realized that my favorite chai tea has plenty of clove, so used that. Voila!

Ingredients and spices that need to be Get to make Chai Pumpkin Cheesecake w/ Ginger Crust:

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

Steps to make 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.

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