Chai Spiced Cheesecake with Ginger Crust
Indulge in the warm, aromatic flavors of this Chai Spiced Cheesecake with Ginger Crust—an irresistible fusion of creamy decadence and bold spice. This show-stopping dessert features a crisp, buttery base made from crushed gingersnap cookies, perfectly complementing the rich, velvety cheesecake filling infused with a fragrant chai spice blend of cinnamon, ginger, cardamom, cloves, and nutmeg. Baked gently in a water bath to ensure a smooth, crack-free finish, this cheesecake is the ultimate holiday treat or special occasion dessert. Top it with whipped cream, a sprinkle of chai spices, or candied ginger for an elegant presentation. Perfectly spiced, subtly sweet, and unbelievably creamy, this chai cheesecake is a flavor-packed twist on a classic favorite that will captivate your taste buds!
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Recipe Information
Ingredients
- 200 grams gingersnap cookies, crushed into crumbs
- 70 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 150 grams granulated sugar
- 3 eggs
- 120 ml sour cream
- 2 teaspoons chai spice blend (ground cinnamon, ginger, cardamom, cloves, nutmeg)
- 1 teaspoon vanilla extract
- 25 grams all-purpose flour
- 0.25 teaspoon salt
Instructions
Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
In a medium bowl, combine the crushed gingersnap cookies and melted butter. Mix until the crumbs are evenly coated.
Press the gingersnap mixture into the bottom of the prepared springform pan to create an even crust. Use the back of a spoon to compact it firmly. Set aside.
In a large mixing bowl, beat the softened cream cheese using a handheld or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar to the cream cheese and beat until fully incorporated, scraping down the sides of the bowl as needed.
Add the eggs one at a time to the mixture, beating on low speed after each addition until just combined. Avoid overmixing to prevent cracks in the cheesecake.
Mix in the sour cream, chai spice blend, vanilla extract, flour, and salt. Beat on low speed until smooth and fully incorporated.
Pour the cheesecake batter over the prepared ginger crust and smooth the top with a spatula.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath. This helps the cheesecake bake evenly and prevents cracks.
Carefully place the roasting pan in the preheated oven and bake for 70-75 minutes, or until the edges are set, but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and carefully lift it out of the water bath. Let it cool completely at room temperature on a wire rack.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully before serving.
Carefully remove the springform pan's outer ring and garnish as desired (e.g., whipped cream, dusting of chai spices, or candied ginger slices). Slice and serve chilled.
Nutrition Facts
Calories |
4850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.2 g | 462% | |
| Saturated Fat | 206.6 g | 1033% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 353.9 g | 129% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 250.3 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1039 mg | 80% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1291 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
