Chai Pumpkin Cheesecake w/ Ginger Crust


  • 1 1/2 cupgingersnap cookies (crumbed)
  • 1/3 cupgranulated sugar
  • 1 stickbutter (melted)
  • 4 packagescream cheese (8oz. ea)
  • 1/4 cupsour cream
  • 1 3/4 cupcanned pumpkin
  • 1/2 cupbrown sugar
  • 1/2 cupgranulated sugar
  • 3 eacheggs
  • 1 eachegg yolks
  • 2 tspvanilla extract
  • 2 tspground cinnamon
  • 1/2 tspground ginger
  • 1/4 tspground nutmeg
  • 1 envelopechai tea bag contents
  • pinchsalt
  • 19"/23cm Spring-form pan
  • 1large oven casserole (for water bath)
  • 1aluminum foil
  • 1food processor or wire whip
  • 1fine mesh sieve 


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.