Easiest Way to Cook Delish Chai Pumpkin Cheesecake w/ Ginger Crust

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Here too you'll get suggestions for natural living via reading the article about The Negative aspects of Unbalanced Nutrition Consumption.

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Now that you've finished studying the above article, let's bounce to the chai pumpkin cheesecake w/ ginger crust recipe. To make chai pumpkin cheesecake w/ ginger crust you need 24 ingredients and 12 steps. Here are the stairs on how to cook it.

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

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

Instructions 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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