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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/spiced-chai-cheesecake-recipe/