Spiced Chai Cheesecake Recipe

Introduction

This Spiced Chai Cheesecake offers a delightful twist on classic cheesecake, introducing warm chai spices and a crunchy gingersnap graham cracker crust. It’s creamy, fragrant, and perfect for cozy gatherings or special occasions.

Ingredients

• Gingersnap Graham Cracker Crust:
• ½ (14 oz.) box organic Gingersnap cookies, chopped (About 15-20 Cookies)
• 1 ½ cups Graham crackers, chopped (About 8-10 Graham Crackers)
• 3 tablespoons organic brown sugar
• 1 tablespoon ground cinnamon
• 4-5 tablespoons unsalted butter, melted
• Cheesecake Filling:
• 3 (8 oz.) packages organic cream cheese, softened at room temperature
• 1 cup organic pure cane sugar
• 4 tablespoons organic all-purpose flour
• 2 teaspoons vanilla extract
• 3 large organic eggs, room temperature
• ½ cup Greek yogurt
• ¼ teaspoon sea salt
• Chai Spice Mix:
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ⅛ teaspoon ground cardamom
• Topping:
• Whipped cream (see notes for homemade)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 7 or 8-inch cheesecake pan with butter.
2. Step 2: Grind the gingersnap cookies and graham crackers until nearly fine, leaving some medium chunks for texture if desired. Combine this mixture with cinnamon, brown sugar, and melted butter in a bowl, stirring until well mixed.
3. Step 3: Press the crust mixture firmly into the bottom and up the sides of the prepared pan, focusing on creating an even layer. Bake for about 5 minutes, then remove and let cool while preparing the filling.
4. Step 4: In an electric mixer on low speed, beat the cream cheese, cane sugar, and flour until combined. Scrape the bowl as needed to fully incorporate ingredients.
5. Step 5: Add vanilla extract and one egg, beating slowly until mostly blended. Add the remaining two eggs one at a time, mixing on low speed after each addition.
6. Step 6: Mix in the Greek yogurt, sea salt, and chai spice mix. Switch to the whisk attachment and beat on medium-high speed for 1-2 minutes, stopping as soon as the batter is smooth and free of lumps. Avoid overmixing.
7. Step 7: Pour the batter into the crust-lined pan, leaving a little space at the top to prevent overflow while baking.
8. Step 8: Bake for 35-40 minutes until the center is mostly set and a toothpick comes out mostly clean. Turn off the oven and leave the cheesecake inside with the door ajar for 5 minutes to prevent deflation. Using a water bath during baking can help maintain even temperature and moisture.
9. Step 9: Remove from oven and cool for 15-20 minutes, then refrigerate for at least one hour.
10. Step 10: Before serving, top with whipped cream and sprinkle extra chai spice mix if desired. Slice and enjoy!

Tips & Variations

• If you prefer, substitute Greek yogurt with low-fat sour cream for a slightly different tang.
• For homemade whipped cream, whip 2 cups organic heavy cream on medium-high speed for 4-5 minutes until soft peaks form. Add 1 tablespoon vanilla extract and a pinch of sea salt after 2-3 minutes as it thickens.
• Using a water bath during baking helps keep the cheesecake moist and prevents cracking.

Storage

Store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days. For longer storage, freeze it and defrost in the refrigerator the night before serving. When reheating, it’s best to let it come to room temperature rather than heating directly, to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without the chai spice mix?

Yes, you can omit the chai spices for a plain cheesecake, but the warm spice blend really enhances the flavor and adds a unique twist.

What can I use if I don’t have graham crackers?

You can substitute with digestive biscuits or any plain, lightly sweetened cookie for the crust. Just ensure they are finely crushed for best results.

Spiced Chai Cheesecake Recipe

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★★★★★

4.6 from 131 reviews

This Spiced Chai Cheesecake combines the warm, aromatic flavors of chai spices with a rich cream cheese filling on a crunchy gingersnap and graham cracker crust. Perfectly balanced with cinnamon, nutmeg, ginger, cloves, allspice, and cardamom, this dessert offers a delightful twist on classic cheesecake, topped with optional whipped cream for extra indulgence.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes plus chilling time
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Gingersnap Graham Cracker Crust:

• ½ (14 oz.) box organic Gingersnap cookies, chopped (About 15–20 Cookies)
• 1 ½ cups Graham crackers, chopped (About 8–10 Graham Crackers)
• 3 tablespoons organic brown sugar
• 1 tablespoon ground cinnamon
• 4–5 tablespoons unsalted butter, melted

Cheesecake Filling:

• 3 (8 oz.) packages organic cream cheese, softened at room temperature
• 1 cup organic pure cane sugar
• 4 tablespoons organic all-purpose flour
• 2 teaspoons vanilla extract
• 3 large organic eggs, room temperature
• ½ cup Greek yogurt
• ¼ teaspoon sea salt

Chai Spice Mix:

• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ⅛ teaspoon ground cardamom

Topping:

• Whipped cream (optional; homemade recipe in notes)

Instructions

1. Prepare the crust: Preheat your oven to 350°F and lightly grease a 7 or 8-inch cheesecake pan with butter. Grind the gingersnap cookies and graham crackers until mostly finely ground, leaving some chunks if you prefer a bit of crunch. Combine the cookie mixture with cinnamon, brown sugar, and melted butter, mixing thoroughly. Press this mixture into the bottom and sides of the prepared pan, forming a firm and even layer. Bake for about 5 minutes, then remove and let cool while you prepare the filling.
2. Make the cheesecake filling: In an electric mixer bowl, combine the softened cream cheese, cane sugar, and flour on low speed until just incorporated, scraping the bowl as needed. Add vanilla extract and the first egg; mix slowly until mostly combined. Add the remaining two eggs, one at a time, mixing gently on low speed. Next, add the Greek yogurt, sea salt, and chai spice mix, continuing to stir. Switch to the whisk attachment and beat on medium-high speed for 1-2 minutes until the batter is smooth and lump-free, careful not to overmix.
3. Assemble and bake: Pour the cheesecake batter into the cooled crust, filling almost to the top but leaving some space to prevent spilling. For even baking and moisture, place a medium pot of water inside the oven while baking. Bake the cheesecake for 35-40 minutes, or until a toothpick inserted near the center comes out mostly clean. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 5 minutes to prevent deflation.
4. Cool and serve: Remove the cheesecake from the oven and let it cool on a wire rack for 15-20 minutes before refrigerating for at least one hour. Once chilled, top with whipped cream if desired and sprinkle a little additional chai spice mix over the top. Slice and enjoy this rich, spiced dessert!

Notes

• Leftover cheesecake should be tightly wrapped and stored in the refrigerator for up to 5 days. For best quality, freeze and thaw overnight in the refrigerator before serving.
• If you prefer not to use Greek yogurt, substitute with low-fat sour cream for a similar texture and taste.
• To make homemade whipped cream: whip 2 cups organic heavy cream with a whisk attachment on medium-high speed for 4-5 minutes until fluffy peaks form. During whipping, gradually add 1 tablespoon vanilla extract and a pinch of sea salt once the cream starts to thicken.

Keywords: Spiced Chai Cheesecake, Chai Cheesecake, Gingersnap Crust Cheesecake, Spiced Dessert, Cream Cheese Dessert, Holiday Cheesecake