PUMPKIN CHAI CHEESECAKE
Steps:
- Position racks in center and lower third of oven. Place a large roasting pan on the lower rack and fill halfway with water. Preheat oven to 325 degrees Fahrenheit. Coat a 9x3 inch round spring form pan with cooking spray. Make graham cracker crumbs by placing the graham crackers in a blender until they are crumbs. Combine graham cracker crumbs, 2 Tbsp. brown sugar, and the melted butter in a small bowl. Press this mixture onto the bottom of the spring form pan and one inch up the side. Bake for 10 minutes and cool for 10 minutes. In a large bowl, beat cream cheese and 1 1/2 cup packed brown sugar at medium high speed until fluffy. Slowly beat in eggs, one at a time on low speed. Beat in pumpkin, cornstarch, and spices. Pour into crust. Bake on center rack 60 minutes, or until center jiggles slightly. Turn off oven and let stand with door closed for 20 minutes. Run a knife around the edges to loosen, and let cool completely on rack. Cover and refrigerate at least 8 hours. Before serving, remove sides of pan and garnish with whipped cream, cinnamon sticks, and candies.
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Dawn Orshal
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cheesecake. The chai spices really make it special.
Ansa Soares
[email protected]This cheesecake is a great way to use up leftover pumpkin puree.
Afridi Aman
[email protected]I made this cheesecake for a potluck and it was a huge success. Everyone loved it!
Abdullah Asim
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It's creamy and flavorful, and the crust is the perfect combination of crunchy and flaky.
Anesu Chipomwe
[email protected]This cheesecake is a bit too sweet for my taste, but it's still good.
Connie Smith
[email protected]I love the combination of pumpkin and chai in this cheesecake. It's the perfect fall dessert.
Sharynlyn Hannes
[email protected]This cheesecake is easy to make and it's always a crowd-pleaser. I've made it for several parties and it's always been a hit.
maya nariman
[email protected]I'm not a big fan of cheesecake, but I really enjoyed this one. The pumpkin and chai flavors were a great combination.
AiInGame
[email protected]This cheesecake is a great way to use up leftover pumpkin puree. It's also a delicious and festive dessert for Thanksgiving or Christmas.
Jan “Hammer” Pettersson
[email protected]I've made this cheesecake several times and it's always a hit. It's the perfect dessert for fall gatherings.
Mahabub Hasan Porosh
[email protected]Meh.
Zahid Aslam
[email protected]This cheesecake was a disappointment. The crust was too crumbly and the filling was too dense. The chai spices were also overpowering.
Mr Bir
[email protected]This cheesecake is amazing! The crust is the perfect blend of graham cracker and spice, and the filling is creamy and flavorful. The chai spices add a unique and delicious twist. I highly recommend this recipe.
Awesu Nimota
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of pumpkin, but I'm so glad I did! The cheesecake was delicious and the chai spices really made it special. I'll definitely be making this again.
Clementine Gower
[email protected]This cheesecake was easy to make and turned out beautifully. The pumpkin and chai flavors were subtle but noticeable, and the crust was perfectly graham crackery. I would definitely make this again.
Moon Gill
[email protected]I've made this cheesecake twice now, and it's always a crowd-pleaser. The crust is the perfect combination of crunchy and flaky, and the filling is creamy and flavorful. I love the addition of chai spices, which give it a unique and delicious twist.
Reginald Mbomi
[email protected]This pumpkin chai cheesecake was a hit at my Thanksgiving dinner! The flavors of pumpkin and chai were perfectly balanced, and the cheesecake was creamy and smooth. I'll definitely be making this again next year.