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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 Treats that give You Vitality.

We are all aware that having healthy snacks can help us really feel better in our bodies. Increasing our consumption of healthy foods while reducing the intake of unhealthy types plays a part in a more wholesome feeling. A salad allows us to feel better than a piece of pizza (physically at any rate). Choosing healthier food choices can be challenging when it’s snack time. Finding snacks that will help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try some of the following wholesome snacks the next time you need some extra energy?

While searching for a convenient wholesome snack, make sure you remember about yogurt. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt would make a amazing snack, however. It is a protein-rich resource of healthy minerals and vitamins. Yogurt is typically eaten to help preserve the digestive system because it is so easily digestible by most people. Try putting in some healthy nuts to unsweetened natural yogurt for a healthy snack idea. This minimizes your sugar consumption without minimizing the taste of your snack.

You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got benefit 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 need 24 ingredients and 12 steps. Here is how you achieve it.

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

Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family. So, it's the SAME recipe as my original Pumpkin Cheesecake with Gingersnappy Crust–just portioned out to make Ingredients. Sift flour, ginger, and salt into medium bowl. 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.

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