Bhakti Pumpkin Cheesecake

by Bhakti Chai

Information

Ingredients

1 gingersnap crumb crust baked and cooled
3/4 cup sugar
1/4 cup chopped crystallized ginger
8 ounces cream cheese, softened
2 large eggs
1/4 cup whole milk
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup canned solid-pack pumpkin (from a 15-ounces can)
1/2 cup Bhakti Chai concentrate

Directions

Make gingersnap crumb crust and reserve.
Put oven rack in middle position and preheat oven to 350°F.
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture, pumpkin, and Bhakti in a large bowl until combined.
Pour pumpkin/Bhakti mixture into gingersnap crumb crust.
Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon.
Put pie on a baking sheet and bake until center is just set, 45 minutes to 1 hour.
Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours.
If necessary, very gently blot any moisture from surface with paper towels before serving.

Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Ginger-Cheesecake-Pie-236386#ixzz2A3QOYzny