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Chai Spice Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cheflenacooks.com/chai-spice-cheesecake-recipe/