Tuesday, May 25, 2021

Simple Way to Make Any-night-of-the-week Chai Pumpkin Cheesecake w/ Ginger Crust Easy

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Chai Pumpkin Cheesecake w/ Ginger Crust

Before you jump to Chai Pumpkin Cheesecake w/ Ginger Crust recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

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If you want to overcome depression, try consuming some cold water fish. Salmon, herring, tuna, mackerel, trout, etc, they're all chock-full of omega-3s and DHA. DHA and omega-3s are two things that really help the grey matter in your brain run a lot better. It's true: chomping on a tuna fish sandwich can really help you overcome depression.

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We hope you got benefit from reading it, now let's go back to chai pumpkin cheesecake w/ ginger crust recipe. You can have chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you achieve that.

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

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

If you find this Chai Pumpkin Cheesecake w/ Ginger Crust recipe useful please share it to your close friends or family, thank you and good luck.

About the Author

Carolline

Author & Editor

Sharing cooking knowledge and recipes. I'm not a professional chef but cooking is my hobby. The way I use to be with the people I love and improve myself everyday.

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