Chai Spice Cheesecake
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.
Starting with another one of his favorites. Gingerbread! Fist you place gingersnap cookies into a food processor.
Process the cookies until they reach a cookie crumb consistency.
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
Add the spicy creamy filling and bake.
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
Transform your favorite drink into a delicious cheesecake!
Ingredients
For the Crust:
- 1½ cups ground ginger snap cookies (about 1-(16 ounce) bag)
- ½ cup butter, melted
- ¼ cup granulated sugar
For the Chai Spice Blend:
- 2 tablespoons ground cardamom
- 1 tablespoon ground cinnamon
- 1½ teaspoons ground ginger
- 1½ teaspoons ground cloves
For the Filling:
- 5 (8 ounce) packages cream cheese, softened
- 1¾ 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 (8 ounce) tub frozen whipped topping
- 1 teaspoon reserved chai spice blend
Instructions
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.
Notes
This recipe is from Lady Behind The Curtain
MORE CHAI RECIPES
1. VANILLA CHAI TEA CUPCAKES 2. CHAI SUGAR 3. CHAI BREAKFAST CUPCAKES
Wow, that cheesecake looks amazing Sheryl!!
I love spiced chai tea. Where can you buy the chai spice bland? This looks decadent!
Hi Mary Jo, the recipe to make your own spice blend is included with the recipe.
Looks fantastic! I would love to adapt for my chai tea loving daughter who is celiac. I’m sure I can get gf cookies but do you think I can sub gf flour for regular flour? Thanks!
Hi Cindy, Yes. My son bakes gluten free. He takes my recipes and substitutes gluten free flour for the all-purpose and says it works great.
AMAZON if all else fails in your local stores, but many of the big box stores carry spice mixes now. I make kine
I love chai and this cheesecake looks absolutely AWESOME!!!
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! 🙂
Pan size?
Hi Amy, Use a 9-inch pan.
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?
Great question Chrystie, My daughter has a gas oven and she says a cheesecake needs to bake 20 to 30 minutes longer in her oven.
Cake was a huge success at a party last night! Thanks!
That’s awesome news Chrystie! Thanks for letting me know. 🙂
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.
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.
Anybody try reducing the cream cheese at all? Like for example say 4 tubs plus Greek yogurt, or something similar?
I made this and it was delicious! The recipe worked beautifully, but took a little longer to bake. My only comment is that it is unclear that actually you need 40oz cream cheese. That is a LOT!!
Hi Hannah, I’m glad you liked the recipe. The recipe states 5 (8 ounce) packages cream cheese.
It’s a big cheesecake. Use a smaller pan and cut the recipe to your personal needs. It’s a wonderful recipe and the spice recipe that is included with it is perfect.
Hi, I am not able to get those spices for the chai blend but I do have chai tea bags. Would I be able to use those instead of creating a mix myself?
Hi Mai, One of the issues with that is the black tea. I don’t think you will get the same flavor. Which spice are you having a hard time finding? Maybe I can help you substitute that spice.
This looks so good! What a great way to combine two favorites!
This looks so good! What a great combination of flavors!