Chai Spice Cheesecake

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Chai Spice Cheesecake


For the Crust:
1 1/2 cups ground ginger snap cookies (about 1-16 ounce bag)
1/2 cup butter, melted
1/4 cup granulated sugar
For the Chai Spice Blend:
2 tablespoons ground cardamom
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cloves

For the Filling:
5 (8 ounce) cream cheese, softened
1 3/4 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons chai spice blend
1/4 teaspoon salt
5 large eggs
2 large egg yolks
For the Topping:
1 (8ounce) tub frozen whipped topping
1 teaspoon reserved chai spice blend


For the Crust:
Preheat oven to 350 degrees.
Place cookies in a food processor.
Process until the cookies are fine crumbs.
Pour cookie crumbs into a medium bowl.
Stir together the cookie crumbs, melted butter and sugar.
Press in the bottom and 1-inch up the side of a spring form pan.
Bake 6 to 8 minutes.

For the Filling:
In a large mixing bowl, beat cream cheese until soft and creamy; add the sugar, flour, chai spice blend, salt and eggs.
Beat until all ingredients are combined and silky.
Pour into baked crust.
TIP: For protection – I always place my cheesecake on a cookie sheet.
Bake 55 to 60 minutes.
Let rest on counter to cool 1 hour.
Cover and place in refrigerator to cool completely (usually overnight).

For the Topping:
Add 1 teaspoon of chai spice blend to the whipped topping.
Spread evenly on cooled cheesecake.
Optional: sprinkle more of the chai spice blend on top of the spiced whipped topping.


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