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Yogurt can be a snack many people neglect. Eating yogurt in place of a wholesome larger lunch isn’t a good idea. As a food, however, yogurt is one of the best things you are able to reach for. It is a protein-rich resource of healthy vitamins and minerals. Yogurt is often eaten to help preserve the digestive system because it is so easily digestible by the majority of people. Easy hint: choose unsweetened yogurt and add walnuts or flaxseeds. It’s an uncomplicated way to minimize sugar while still enjoying a delicious snack.

You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to chai pumpkin cheesecake w/ ginger crust recipe. You can have chai pumpkin cheesecake w/ ginger crust using 24 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chai Pumpkin Cheesecake w/ Ginger Crust:

1. Get Crust
2. Provide gingersnap cookies (crumbed)
3. Get granulated sugar
4. Provide butter (melted)
5. Get Filling
6. You need cream cheese (8oz. ea)
7. Get sour cream
8. Use canned pumpkin
9. Prepare brown sugar
10. Get granulated sugar
11. Take each eggs
12. Use each egg yolks
13. Provide vanilla extract
14. Provide ground cinnamon
15. You need ground ginger
16. Take ground nutmeg
17. Get chai tea bag contents
18. Take salt
19. Get Pan/Utensils
20. Prepare 9"/23cm Spring-form pan
21. Provide large oven casserole (for water bath)
22. Take aluminum foil
23. Get food processor or wire whip
24. Prepare fine mesh sieve

Instructions to make Chai Pumpkin Cheesecake w/ Ginger Crust:

1. Preheat oven to 375ºF.
2. Wrap the outside of a 9"/23cm spring-form pan with aluminum foil. (This will seal the pan so no water gets in, as the cake is baked in a water bath.)
3. In a bowl, combine the gingersnap crumbs, sugar, and melted butter.
4. Press the crust into the pan, letting it come about ¼-½ inch up the sides.
5. Bake the crust until lightly golden, 5-6 minutes. Cool completely.
6. In a food processor (or by hand), process the cream cheese, sour cream, pumpkin and sugars until smooth.
7. Add the eggs and extra yolk one at a time, processing briefly between each addition.
8. Add the vanilla, cinnamon, ginger, chai, nutmeg and salt. Process to combine.
9. Strain the custard through a fine mesh sieve into the cooled crust.
10. Transfer the pan to a large casserole and fill the dish with warm water so that it reaches a quarter of the way up the cake pan.
11. Bake until the custard is set around the edge but still slightly loose in the center when jiggled, approximately 45 mins to 1 hour.
12. Cool the cake at room temperature for 1 hour, then chill until set.

These Pumpkin Cheesecake Bars with a gingersnap crust and a delicious pumpkin pie The key to this perfectly chewy and crunchy cheesecake bar crust is: GINGERSNAP COOKIES. We used Nabisco's Ginger Snaps, which are available at most major grocers, as well as on Amazon. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. And if I'm making a pumpkin cheesecake, it has to have a gingersnap crust. A Cheesecake with a ginger flavored graham cracker crust, a pumpkin flavored cheesecake filling, topped with a vanilla flavored sour cream.

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