Introduction

Who doesn’t love a classic cheesecake? Creamy, indulgent, and perfect for any occasion. Adding a touch of chai spice brings warm, aromatic flavors that elevate this dessert to a whole new level, making it a memorable treat for your next gathering.

A close-up side view of a thick slice of cheesecake on a white square plate, showing three layers: a crumbly light brown base at the bottom with a slightly rough texture, a tall middle layer of creamy beige cheesecake mixed with tiny specks giving it a slightly grainy look, and a fluffy white whipped cream topping with uneven swirls and a light sprinkle of cinnamon powder on top, all set against a soft out-of-focus background with a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups ground ginger snap cookies (about 1-(16 ounce) bag)
½ cup butter, melted
¼ cup granulated sugar
2 tablespoons ground cardamom
1 tablespoon ground cinnamon
1½ teaspoons ground ginger
1½ teaspoons ground cloves
5 (8 ounce) packages cream cheese, softened
1¾ cups granulated sugar
3 tablespoons all-purpose flour
3 tablespoons chai spice blend
¼ teaspoon salt
5 large eggs
2 large egg yolks
1 cup heavy whipping cream
½ teaspoon vanilla extract
½ cup powdered sugar
1 teaspoon reserved chai spice blend

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan. Wrap the outside of the pan with a heavy-duty layer of foil to prevent water from leaking in during baking.
Step 2: Place the ginger snap cookies in a food processor and process until finely ground into crumbs. Transfer the crumbs into a medium bowl.
Step 3: Stir together the cookie crumbs, melted butter, and ¼ cup granulated sugar until combined. Press the mixture firmly into the bottom and 1 inch up the sides of the springform pan to form the crust.
Step 4: Bake the crust for 6 to 8 minutes, then reduce the oven temperature to 325°F (160°C).
Step 5: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1¾ cups granulated sugar, flour, 3 tablespoons chai spice blend, and salt. Beat in the eggs and egg yolks one at a time until the mixture is silky and well combined.
Step 6: Pour the cream cheese filling into the baked crust. Place the springform pan on a cookie sheet to catch any drips.
Step 7: Set the foil-wrapped pan into a roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Step 8: Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, until the center is almost set but still slightly wobbly.
Step 9: Turn off the oven and leave the cheesecake inside with the door partially open (you can use an oven mitt to keep it open) for 1 hour to cool gradually.
Step 10: Remove the cheesecake from the water bath and foil. Place it on a wire rack to cool completely for about 2 hours.
Step 11: Cover the cheesecake with plastic wrap and refrigerate for 8 to 24 hours to allow flavors to develop and firm up.
Step 12: To prepare the spiced whipped topping, chill a mixing bowl and the whisk attachment in the freezer for 15 minutes.
Step 13: Add heavy cream, vanilla extract, powdered sugar, and 1 teaspoon chai spice blend to the chilled bowl. Whip on low speed until the cream starts to thicken, scraping down the sides as needed.
Step 14: Increase to high speed and whip until stiff peaks form. Be careful not to overbeat.
Step 15: Gently run a knife around the edge of the chilled cheesecake and remove the springform pan side.
Step 16: Spread the spiced whipped topping over the cheesecake and optionally sprinkle with additional chai spice blend for extra flavor and decoration.

Tips & Variations

Use fresh spices to make your chai spice blend for a brighter, more aromatic cheesecake.
Try using speculoos cookies instead of ginger snaps for a different but equally delicious crust.
For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.
Chilling the mixing bowl and whisk before whipping the cream helps achieve better volume and stiffness.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the whipped topping on separately if possible and add just before serving for best texture. To reheat slightly, let the cheesecake sit at room temperature for 15 to 20 minutes before serving.

How to Serve

A close-up of a slice of cheesecake with three layers, sitting on a white plate on a white marbled surface. The bottom layer is a crumbly golden brown crust, the middle layer is a thick, dense and creamy beige cheesecake with tiny specks throughout, and the top layer is a smooth white whipped cream lightly dusted with cinnamon. The sides and top of the cheesecake show a slightly rough texture with a golden hint on the crust edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from chilling overnight or up to 24 hours as it allows the flavors to meld and the texture to set perfectly.

What is chai spice blend?

Chai spice is a warm, aromatic mixture of spices typically including cardamom, cinnamon, ginger, and cloves. It’s used here to add a cozy and unique flavor twist to the cheesecake.

Chai Spice Cheesecake Recipe

Print Recipe

★★★★★

5 from 141 reviews

Chai Spice Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, aromatic flavors of chai spices including cardamom, cinnamon, ginger, and cloves. This indulgent dessert features a ginger snap cookie crust, a silky chai-spiced cream cheese filling, and a spiced whipped cream topping for a perfect balance of sweetness and spice, ideal for festive occasions or a cozy treat.

Author: Lena
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 10 hours
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1½ cups ground ginger snap cookies (about 1-(16 ounce) bag)
½ cup butter, melted
¼ cup granulated sugar
2 tablespoons ground cardamom
1 tablespoon ground cinnamon
1½ teaspoons ground ginger
1½ teaspoons ground cloves

Cheesecake Filling

5 (8 ounce) packages cream cheese, softened
1¾ cups granulated sugar
3 tablespoons all-purpose flour
3 tablespoons chai spice blend (cardamom, cinnamon, ginger, cloves mix)
¼ teaspoon salt
5 large eggs
2 large egg yolks

Spiced Whipped Topping

1 cup heavy whipping cream
½ teaspoon vanilla extract
½ cup powdered sugar
1 teaspoon reserved chai spice blend

Instructions

Prepare and bake crust: Preheat oven to 350°F. Wrap the outside of a lightly greased 9-inch springform pan with heavy-duty foil to prevent leaks. Process the ginger snap cookies into fine crumbs using a food processor. In a medium bowl, mix cookie crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom and 1 inch up the sides of the springform pan. Bake the crust for 6 to 8 minutes, then reduce oven temperature to 325°F.
Make cheesecake filling: In a large mixing bowl, beat the softened cream cheese until soft and creamy. Add sugar, flour, chai spice blend, and salt, mixing well. Beat in eggs and egg yolks until the mixture is silky and smooth, ensuring all ingredients are fully combined.
Bake cheesecake in water bath: Pour the cheesecake filling into the baked crust. Place the springform pan on a cookie sheet to catch any drips. Carefully place the foil-wrapped pan in a roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Place it on the oven rack and bake at 325°F for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the center is almost set but still slightly wobbly.
Cool cheesecake: Turn off the oven, leave the cheesecake inside with the oven door partially open (using an oven mitt or similar to keep door ajar) for 1 hour to cool gradually. Remove cheesecake from water bath and roasting pan, then take off the foil. Place on a wire rack and let cool completely for about 2 hours. Cover with plastic wrap and refrigerate for 8 to 24 hours to set fully.
Release and remove pan sides: Gently run a knife around the outer edge of the cheesecake to loosen it from the pan edges and remove the side of the springform pan.
Prepare spiced whipped topping: Chill a mixing bowl and whisk attachment in the freezer for 15 minutes. Add heavy cream, vanilla extract, powdered sugar, and reserved chai spice blend to the cold bowl. Start whipping on low speed, scraping sides as cream thickens. Increase to high speed and whip until stiff peaks form, being careful not to overbeat.
Serve: Spread the spiced whipped topping evenly over the cheesecake. Optionally, sprinkle additional chai spice blend on top for extra flavor and garnish. Serve chilled and enjoy the rich, spiced dessert.

Notes

Ensure the springform pan is well wrapped with foil to prevent water from the water bath seeping into the cheesecake.
Using a water bath helps the cheesecake bake evenly and prevents cracking.
Letting the cheesecake cool gradually inside the turned-off oven avoids sudden temperature changes that could cause cracks.
Do not overbeat the whipped topping to avoid turning it into butter.
The chai spice blend can be adjusted to taste, increasing or decreasing spices like cardamom or cinnamon based on preference.

Keywords: chai cheesecake, chai spice cheesecake, spiced cheesecake, ginger snap crust cheesecake, cream cheese dessert, fall desserts