Bring some spice into your life with this Chai Spice Cheesecake!  This tall spicy cheesecake is just what you’d expect from a Chai Spice Cheesecake.  For my son’s birthday I combined his favorite drink and his favorite dessert to create this cheesecake.

Chai Spice Cheesecake - Lady Behind The Curtain

Starting with another one of his favorites.  Gingerbread!  Fist you place gingersnap cookies into a food processor.

Chai Spice Cheesecake - Lady Behind The Curtain

Process the cookies until they reach a cookie crumb consistency.

Chai Spice Cheesecake - Lady Behind The Curtain

Add the melted butter and sugar to the cookie crumbs and press into the bottom and up the side of a 9-inch spring form pan. Bake

Chai Spice Cheesecake - Lady Behind The Curtain

Add the spicy creamy filling and bake.

Chai Spice Cheesecake - Lady Behind The Curtain

What do you get?  A delicious cheesecake that only you can make!  Or….a Chai Frappuccino (cheesecake) complete with whip cream and a dash of spice on top!

Chai Spice Cheesecake - Lady Behind The Curtain

Chai Spice Cheesecake

Preparation 30 minutes 2017-08-23T00:30:00+00:00 Cook Time 1 hour 2017-08-23T01:00:00+00:00 Serves Serves 10 to 12     adjust servings

Ingredients

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

Instructions

    For the Crust:

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

    For the Filling:

    1. In a large mixing bowl, beat cream cheese until soft and creamy; add the sugar, flour, chai spice blend, salt and eggs.
    2. Beat until all ingredients are combined and silky.
    3. Pour into baked crust.

    TIP: For protection - I always place my cheesecake on a cookie sheet.

    1. Bake 55 to 60 minutes.
    2. Let rest on counter to cool 1 hour.
    3. Cover and place in refrigerator to cool completely (usually overnight).

    For the Topping:

    1. Add 1 teaspoon of chai spice blend to the whipped topping.
    2. Spread evenly on cooled cheesecake.

    Optional: sprinkle more of the chai spice blend on top of the spiced whipped topping.

      Recipe Notes

      This recipe is from Lady Behind The Curtain

      MORE CHAI RECIPES

      PicMonkey Collage

      1. VANILLA CHAI TEA CUPCAKES  2. CHAI SUGAR  3. CHAI BREAKFAST CUPCAKES

      Fall-thank-you


      Comments

      Chai Spice Cheesecake — 16 Comments

      1. Quick question….. This will be my first cheesecake and I’m very excited. I’ve noticed other cheesecake recipes call for leaving the cheesecake in the hot oven (turned off) for several hours after baking. Your recipe does not call for this (with a shorter bake time.) Just curious as to why. How does doing that or not doing that affect the cake?

        • Hi Betsy, As far as I know there are 3 ways to bake a cheesecake…one leaving the cheesecake in a hot oven (as you mentioned), cooking the cheesecake in a water bath and the easy method that I chose….just baking it. 🙂 Leaving the cheesecake in the turned off oven or in a water bath is supposed to prevent the cheesecake from cracking in the center. This cheesecake is so creamy it was fine with just baking. I hope this helps. Happy Thanksgiving! 🙂

      2. Hi Sheryl,
        I’m using a gas oven. Does the cooking time or heat change? I saw on your instructions to pull it out of the oven and let cool. Instead, should I leave it in the oven with the heat off longer?

      3. How many grams of cream cheese do I have to use? 8 ounce is roughly 250 gr but I think it is not enought. I must have done a mistake while I was converting.

        • Hi Sila, My calculations show 8 ounces equals about 227 grams. You’ll need to take that and multiply it by 5 to get the correct amount.

      4. Can this be made as individual sizes like in cupcake wrappers?
        If so what do you think the cooking time would be ?

        • Hi Cindy, Sure…..you can transform any cheesecake into mini size. It’s always a gamble when changing the recipe, keep a close eye on the first batch to make sure your temp and time is correct. Start with 350° for 15 to 20 minutes.

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