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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Patrick Olisa
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was still good.
Shanina Ruth
[email protected]I'm not a big fan of pumpkin, but this cheesecake won me over. It's light and fluffy, with just the right amount of pumpkin flavor.
Murtaza Murtaza
[email protected]This cheesecake is a little time-consuming to make, but it's worth the effort. The end result is a truly special dessert.
KOFi GHANA
[email protected]I'm allergic to nuts, so I substituted graham cracker crumbs for the pecan crust. It turned out great!
rukaiya aliyu
[email protected]This cheesecake is the perfect fall dessert. It's warm, comforting, and full of seasonal flavors.
Tevita Kanamata
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as creamy as I expected.
Shishir Basnet
[email protected]This cheesecake is a must-try for pumpkin and chai lovers. It's rich, creamy, and full of flavor.
Goodness Adetunji
[email protected]This cheesecake is a bit too sweet for my liking, but it's still a solid dessert.
Ethel Diaz
[email protected]The crust is a little too crumbly for my taste, but the filling is divine.
Pratichha Magar
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. It's the perfect balance of sweet and savory.
Mariam gaming
[email protected]This cheesecake was a hit at my Thanksgiving dinner. Everyone loved the creamy texture and the subtle pumpkin flavor.
Rizwan Zahoor
[email protected]I've tried many pumpkin cheesecakes, but this one takes the cake! The chai spices add a unique and delicious twist.
Safrena Sl
[email protected]This pumpkin chai cheesecake is an absolute delight! The flavors of pumpkin and chai blend perfectly, creating a warm and inviting dessert.