Chai Pumpkin Cheesecake w/ Ginger 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. The ginger snap crust was the perfect compliment to the pumpkin flavor.
For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine.
Pumpkin Cheesecake Bites are subtly sweet and fragrant with pumpkin pie spice and a gingersnap crust.
Pumpkin Cheesecake Bites are bite-sized, creamy and can be made ahead.
You can cook Chai Pumpkin Cheesecake w/ Ginger Crust using 24 ingredients and 12 steps. Here is how you cook it.
Ingredients of Chai Pumpkin Cheesecake w/ Ginger Crust
- 🢂 of Crust.
- 🢂 1 1/2 cup of gingersnap cookies (crumbed).
- 🢂 1/3 cup of granulated sugar.
- 🢂 1 stick of butter (melted).
- 🢂 of Filling.
- 🢂 4 packages of cream cheese (8oz. ea).
- 🢂 1/4 cup of sour cream.
- 🢂 1 3/4 cup of canned pumpkin.
- 🢂 1/2 cup of brown sugar.
- 🢂 1/2 cup of granulated sugar.
- 🢂 3 of each eggs.
- 🢂 1 of each egg yolks.
- 🢂 2 tsp of vanilla extract.
- 🢂 2 tsp of ground cinnamon.
- 🢂 1/2 tsp of ground ginger.
- 🢂 1/4 tsp of ground nutmeg.
- 🢂 1 envelope of chai tea bag contents.
- 🢂 pinch of salt.
- 🢂 of Pan/Utensils.
- 🢂 1 of 9"/23cm Spring-form pan.
- 🢂 1 of large oven casserole (for water bath).
- 🢂 1 of aluminum foil.
- 🢂 1 of food processor or wire whip.
- 🢂 1 of fine mesh sieve.
These are an easy alternative to pumpkin pie, and the only tool you need is a food. Ginger-Crusted Pumpkin Cheesecake the Editors of Publications International, Ltd. I discovered just how astonishingly good pumpkin is when not obscured by cinnamon and ginger when I tasted a pumpkin mousse prepared by Be sure the cheesecake is thoroughly chilled. Have ready a serving plate and another flat plate that's at least as wide as the springform and covered in plastic wrap.
instructions 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..
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. Sift flour, ginger, and salt into medium bowl. A bit ambitious for my first time making a cheesecake but turned out great!
