Introduction

This Chai Spice Cheesecake is a cozy twist on a classic dessert, infused with warm, aromatic spices like cardamom, cinnamon, and ginger. With a crunchy biscoff cookie crust and a creamy, spiced filling, it’s perfect for gatherings or a special treat any time of year.

A slice of light brown cake with a firm texture and a darker brown crust on the bottom, topped with a thick layer of fluffy white cream dusted with light brown powder, sits on a white marbled surface. The cake is partially lifted by a utensil, revealing the inside crumb structure. Surrounding the slice are more portions of the cake covered in the same white cream and powder. The lighting is bright, highlighting the soft textures and subtle colors of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g biscoff cookies (or ginger snap cookies)
1 tbsp granulated sugar
75 g butter
1 tbsp ground cardamom
1 tbsp ground cinnamon
1 1/2 tsp ground ginger
½ tsp ground allspice
½ tsp ground nutmeg
¼ tsp ground black pepper
800 g cream cheese, full fat (room temperature)
250 g granulated sugar
200 g sour cream 14-18% (room temperature)
1 1/2 tbsp cornstarch
2 1/2 tsp vanilla extract
4 large eggs
120 g heavy cream
1 tbsp powdered sugar
1/2 tsp ground cinnamon for dusting

Instructions

Step 1: Preheat the oven to 160ºC (325ºF) conventional. Prepare a 23 cm (9-inch) springform pan by lining the bottom with parchment paper and greasing the sides; add baking paper to the sides as well.
Step 2: In a food processor, combine the biscoff cookies and 1 tbsp granulated sugar. Pulse until the mixture has a fine, sand-like texture. Melt the butter and add it to the processor, blending until combined.
Step 3: Press the cookie crumb mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass for even packing. Bake for 10 minutes, then allow it to cool to touch. Keep the oven on.
Step 4: Mix ground cardamom, cinnamon, ginger, allspice, nutmeg, and black pepper in a small bowl to create the chai spice blend.
Step 5: Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese on low speed for 1 minute. Add 250 g granulated sugar and the chai spice mix; scrape down the bowl sides and mix for another minute on low.
Step 6: In a separate bowl, stir together sour cream and cornstarch until smooth. Add this mixture along with the vanilla extract to the cream cheese batter and mix on low speed until combined.
Step 7: Add eggs two at a time, mixing on low speed after each addition until just combined. Scrape the bowl sides and mix briefly to incorporate all ingredients.
Step 8: Pour the cheesecake batter over the cooled cookie crust in the springform pan.
Step 9: Boil water in a kettle. Place the springform pan inside a 25 cm (10-inch) cake pan. Set this cake pan into a larger baking pan or roasting tray and carefully fill the outer pan with the hot water to create a water bath, making sure water doesn’t splash into the cheesecake pan.
Step 10: Alternatively, wrap the cake pan with a triple layer of aluminum foil to seal it before placing it in the water bath. Ensure it is well covered to prevent water leaks.
Step 11: Bake the cheesecake for 1 hour and 10-15 minutes. The center should remain slightly wobbly when gently shaken.
Step 12: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Step 13: Remove the cheesecake from the oven and water bath. Unwrap the aluminum foil if used and place the cake on a cooling rack. Allow it to cool to room temperature, about 1 hour.
Step 14: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set fully before serving.
Step 15: When ready to serve, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
Step 16: Whip the heavy cream with powdered sugar until medium stiff peaks form. Spread or pipe the whipped cream over the cheesecake and dust with ground cinnamon.
Step 17: Keep the cheesecake refrigerated until ready to enjoy.

Tips & Variations

For an extra layer of flavor, toast the chai spices lightly in a dry pan before mixing them into the cream cheese.
If biscoff cookies are unavailable, ginger snap cookies make a great substitute for the crust.
Ensure the cream cheese and sour cream are at room temperature to avoid lumps in the batter.
To avoid cracks, avoid overmixing and bake the cheesecake in a water bath as described.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. Leftover slices can be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat is not recommended, but let it sit at room temperature for 15-20 minutes before serving for the best texture.

How to Serve

The image shows a slice of creamy cake with two distinct layers on a white marbled surface. The bottom layer is a dense, brown crumbly crust, while the top layer is a thick, light beige cake with a slightly grainy texture. The cake is topped with a fluffy layer of white cream, sprinkled lightly with cinnamon powder. One slice is removed slightly from the rest of the cake, revealing the layers clearly. A large white ceramic bowl is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sugar for the crust?

Yes, regular granulated sugar is perfect for the crust. Avoid powdered sugar as it may change the texture of the crumb base.

Why does the cheesecake need to bake in a water bath?

The water bath helps regulate the temperature and moisture around the cheesecake, preventing cracks and ensuring a smooth, creamy texture.