Recipe: Yummy Chai Pumpkin Cheesecake w/ Ginger Crust

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.
Chai Pumpkin Cheesecake w/ Ginger Crust A bit ambitious for my first time making a cheesecake but turned out great! I didn't have enough fresh ginger to crystalize so I omitted that from the crust but all was. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. You can have Chai Pumpkin Cheesecake w/ Ginger Crust using 24 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Chai Pumpkin Cheesecake w/ Ginger Crust

  1. You need of Crust.
  2. It's of gingersnap cookies (crumbed).
  3. Prepare of granulated sugar.
  4. You need of butter (melted).
  5. It's of Filling.
  6. Prepare of cream cheese (8oz. ea).
  7. It's of sour cream.
  8. You need of canned pumpkin.
  9. It's of brown sugar.
  10. You need of granulated sugar.
  11. Prepare of each eggs.
  12. It's of each egg yolks.
  13. Prepare of vanilla extract.
  14. You need of ground cinnamon.
  15. Prepare of ground ginger.
  16. You need of ground nutmeg.
  17. You need of chai tea bag contents.
  18. You need of salt.
  19. You need of Pan/Utensils.
  20. You need of 9"/23cm Spring-form pan.
  21. You need of large oven casserole (for water bath).
  22. You need of aluminum foil.
  23. It's of food processor or wire whip.
  24. Prepare of fine mesh sieve.
Stir together all crust ingredients until crumbs are moistened. Press mixture into bottom and up sides of pan. 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.

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..
Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family. 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. 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.

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