Chai Pumpkin Cheesecake w/ Ginger Crust

• 1 1/2 cup gingersnap cookies (crumbed)
• 1/3 cup granulated sugar
• 1 stick butter (melted)
• 4 packages cream cheese (8oz. ea)
• 1/4 cup sour cream
• 1 3/4 cup canned pumpkin
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3 each eggs
• 1 each egg yolks
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 envelope chai tea bag contents
• pinch salt
• 1 9"/23cm Spring-form pan
• 1 large oven casserole (for water bath)
• 1 aluminum foil
• 1 food processor or wire whip
• 1 fine mesh sieve

1. Preheat oven to 375 degrees F.
2. Wrap the outside of a 9"/23cm spring-form pan with aluminum foil.
3. (This will seal the pan so no water gets in, as the cake is baked in a water bath.)
4. In a bowl, combine the gingersnap crumbs, sugar, and melted butter.
5. Press the crust into the pan, letting it come about 1/4- 1/2 inch up the sides.
6. Bake the crust until lightly golden, 5-6 minutes.
7. Cool completely.
8. In a food processor (or by hand), process the cream cheese, sour cream, pumpkin and sugars until smooth.
9. Add the eggs and extra yolk one at a time, processing briefly between each addition.
10. Add the vanilla, cinnamon, ginger, chai, nutmeg and salt.
11. Process to combine.
12. Strain the custard through a fine mesh sieve into the cooled crust.
13. 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.
14. Bake until the custard is set around the edge but still slightly loose in the center when jiggled, approximately 45 mins to 1 hour.
15. Cool the cake at room temperature for 1 hour, then chill until set.

cookies, sugar, butter, cream cheese, sour cream, pumpkin, brown sugar, granulated sugar, eggs, egg yolks, vanilla, ground cinnamon, ground ginger, ground nutmeg, chai tea, salt, springform pan, water, aluminum foil, processor, mesh sieve

Taken from cookpad.com/us/recipes/342606-chai-pumpkin-cheesecake-w-ginger-crust (may not work)