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The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:
- Take Crust
- Provide 1 1/2 cup gingersnap cookies (crumbed)
- Take 1/3 cup granulated sugar
- You need 1 stick butter (melted)
- Prepare Filling
- Get 4 packages cream cheese (8oz. ea)
- Get 1/4 cup sour cream
- You need 1 3/4 cup canned pumpkin
- You need 1/2 cup brown sugar
- You need 1/2 cup granulated sugar
- Get 3 each eggs
- Prepare 1 each egg yolks
- Prepare 2 tsp vanilla extract
- Use 2 tsp ground cinnamon
- Use 1/2 tsp ground ginger
- Provide 1/4 tsp ground nutmeg
- Prepare 1 envelope chai tea bag contents
- Provide pinch salt
- You need Pan/Utensils
- Get 1 9"/23cm Spring-form pan
- Use 1 large oven casserole (for water bath)
- Get 1 aluminum foil
- Use 1 food processor or wire whip
- Use 1 fine mesh sieve
Steps 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.
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