Pumpkin Chai Cheesecake (video

• Vegetarian

• Produce

  • 1 cup Pumpkin puree, canned

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 tsp Cardamom spice
  • 1 tsp Pumpkin spice
  • 1 cup Sugar

• Snacks

  • 1 1/4 cups Gingersnap cookie crumbs

• Dairy

  • 3 tbsp Butter
  • 3 250g packages Cream cheese

Found on littlesweetbaker.com

Description

Ingredients

• 1&1/4 cups (150g) gingersnap cookie crumbs
• 3 tbsp (45ml) melted butter
• 3-250g packages of cream cheese, softened
• 1 cup (200g) sugar
• 3 large eggs
• 1 cup (245g) canned pumpkin puree
• 1 tsp (5ml) pumpkin spice (or ½ tsp cinnamon, ¼ tsp cloves, ¼ tsp nutmeg)
• 1 tsp (5ml) cardamom spice

Directions

• Preheat oven to 325F and set aside a 9 springform pan.
• Mix the cookie crumbs and butter together. Press onto the bottom of the springform pan.
• Using and electric mixer, blend the cream cheese and sugar until combined.
• Add in the eggs, one at a time, mixing well in between. Then add in the pumpkin and spices. Mix again until smooth. Gently pour over crust.
• Place pan on top of a baking sheet to prevent any drippings from burning onto the bottom of your oven. Bake for 50-60 minutes or until the center is almost set. You want 2-3 inches of the center to still be jiggly because it will firm up as it cools.
• Run a thin knife along the sides to loosen the edges from the pan. Leave the cheesecake in the pan to cool completely. Then chill in the fridge for a minimum of 2 hours or overnight.