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Chai Pumpkin Cheesecake w/ Ginger Crust
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 Learn How to Improve Your Mood with Food.

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Cold water fish are great if you wish to be in a better mood. Tuna, trout, mackerel, herring and wild salmon are all high in omega-3 fats and DHA. Omega-3 fatty acids and DHA are two things that truly help the grey matter in your brain function a lot better. It’s true: consuming a tuna fish sandwich can actually help you overcome depression.

As you can see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to chai pumpkin cheesecake w/ ginger crust recipe. To make chai pumpkin cheesecake w/ ginger crust you only need 24 ingredients and 12 steps. Here is how you achieve it.

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

These Pumpkin Cheesecake Bars with a gingersnap crust and a delicious pumpkin pie The key to this perfectly chewy and crunchy cheesecake bar crust is: GINGERSNAP COOKIES. We used Nabisco's Ginger Snaps, which are available at most major grocers, as well as on Amazon. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. And if I'm making a pumpkin cheesecake, it has to have a gingersnap crust. A Cheesecake with a ginger flavored graham cracker crust, a pumpkin flavored cheesecake filling, topped with a vanilla flavored sour cream.

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