One day I will capture a photo of this glorious treat. Pixie and I love chai, pumpkin and cheesecake so we played about one day and created this bit of scrumminess.
Chai-spiced Pumpkin Cheesecake
2 cups crushed ginger snaps
1/4 cup of melted butter
4 packages (8 oz. each) cream cheese, softened
1 1/2 cups granulated sugar
1 (15oz) can pumpkin (not pie mix)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1/2 tsp ground star anise
1/4 tsp ground black pepper
Heat over to 300*F
Grease a 9-in springform pan and wrap the outside with heavy duty aluminum foil. This recipe uses the waterbath cooking method so heavy duty foil is a MUST to prevent the water leaking through and ruining the cheesecake.
In a small bowl, mix gingersnaps and butter and press into the springform pan to cover the bottom and up the sides 1 inch in height.
Bake for 8 to 10 minutes or until set. Cool 5 minutes.
In a large bowl, beat cream cheese and sugar with a mixer until fluffy. Beat in eggs, one at a time, until blended. DO NOT over mix. Stir in pumpkin and spices until just combined, leaving it a bit swirled is good too.
Spread into pan over crust.
Place the foil-wrapped pan in a shallow baking pan. Add very hot water to the pan, filling halfway. Being careful to not spill water into the cheesecake.
Bake for 1 hour and 20 min or until the outer 2 inches of the cake has set and the center still jiggles a bit when moved. Shut off oven and crack oven door and allow cheesecake to sit in the oven for 35 min
Remove from oven and transfer cheesecake pan to a cooling rack and allow to cool for 30-60 minutes.
Cover pan with foil loosely and refrigerate 6-8 hours or overnight. Allowing the cheesecake overnight allows the spices to really meld with the cake.
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