Step-by-Step Guide to Prepare Andrew Copley Chai Pumpkin Cheesecake w/ Ginger Crust

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chai pumpkin cheesecake w/ ginger crust. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chai Pumpkin Cheesecake w/ Ginger Crust is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Chai Pumpkin Cheesecake w/ Ginger Crust is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:

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

Steps 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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