Recipe: Appetizing Chai Pumpkin Cheesecake w/ Ginger Crust

Chai Pumpkin Cheesecake w/ Ginger 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! Creamy Pumpkin cheesecake with a yummy ginger cookie crust. Learn how to make Pumpkin Cheesecake with Gingersnap Crust.

This is the creamiest and dreamiest pumpkin cheesecake you'll ever make! It has a gingersnap cookie crust and is perfectly spiced with cinnamon and cardamom. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. You can Have 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

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

Let cool, then refrigerate until needed. Serve warm or at room temperature. Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans. Ginger, cinnamon, clove and pumpkin take your ordinary cheesecake to new heights of fall flavor.

Chai Pumpkin Cheesecake w/ Ginger Crust instructions

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..

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. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. And if I'm making a pumpkin cheesecake, it has to have a gingersnap crust. Rich and creamy pumpkin cheesecake paired with a spicy gingersnap crust!