Recipe: Yummy Chai Pumpkin Cheesecake w/ Ginger Crust

Chai Pumpkin Cheesecake w/ Ginger Crust.

You can cook Chai Pumpkin Cheesecake w/ Ginger Crust using 24 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chai Pumpkin Cheesecake w/ Ginger Crust

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

Chai Pumpkin Cheesecake w/ Ginger Crust step by step

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..