Ingredients
For the Crust
- 2 cups gingersnap cookie crumbs
- 6 tablespoons butter, melted
For the Cheesecake
- 3 bricks (24-oz.) cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ¼ cup whole milk
- 2 tablespoons all-purpose flour, optional (see notes)
- 1 teaspoon chai spice
- 1 teaspoon pure vanilla extract
- 4 large eggs
Instructions
For the Crust
- Preheat your oven to 350ºF. Grease a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper.
- In a small bowl, stir together the gingersnap crumbs and melted butter. Mix until the mixture resembles wet sand.
- Transfer the crust to the springform pan and press it into the bottom to create an even crust.
- Bake for 5 minutes. Then set the pan aside to cool while you make the filling.
For the Cheesecake
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the cream cheese is smooth and light.
- Add the sugar, pumpkin puree, milk, flour, chai spice, and vanilla and mix to combine.
- With the mixer on low speed, add the eggs one at a time.
- Scrape down the sides of the bowl to make sure all of the cream cheese has been incorporated.
- Transfer the cheesecake filling to the prepared pan and bake for 55-60 minutes, or until the cheesecake is lightly browned on top and set in the center.
- Turn the oven off, but leave the cheesecake in the oven to cool for one hour.
- Then transfer the cheesecake to the fridge to cool overnight (or at least 6 hours minimum).
- Slice and serve chilled. Store any leftover cheesecake in an airtight container in the fridge for up to three days.
Nutrition Facts
Serving Size: 1/10 Calories: 469 Sugar: 29 Sodium: 371 Fat: 34 Carbohydrates: 32 Fiber: 1 Protein: 8 Cholesterol: 165Category: DessertMethod: OvenCuisine: American
Keywords: chai pumpkin cheesecake