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Chai Spice Cheesecake Recipe

★★★★★

4.5 from 132 reviews
  • Author: Harper
  • Total Time: 7 hours 50 minutes
  • Yield: 12 servings 1x

Description

Delight in this rich and aromatic Chai Spice Cheesecake featuring a spiced Biscoff cookie crust and a creamy, full-fat cream cheese filling infused with warming chai spices. Topped with lightly sweetened whipped cream and a dusting of cinnamon, this dessert is perfect for chai lovers seeking a luxurious treat with a complementary spice blend.

Ingredients

Scale

Crust

  • 250 g Biscoff cookies (or ginger snap cookies)
  • 1 tbsp granulated sugar
  • 75 g butter

Chai Spice Mix

  • 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

Cheesecake Filling

  • 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

Whipped Cream Topping

  • 120 g heavy cream
  • 1 tbsp powdered sugar
  • 1/2 tsp ground cinnamon (for dusting)

Instructions

  1. Preheat and Prepare Pan: Preheat your conventional oven to 160ºC (325ºF). Grease the sides of a 23 cm (9-inch) springform pan, line the bottom with parchment paper, and add baking paper to the sides, ensuring easy removal later.
  2. Make the Cookie Crust: In a food processor, pulse the Biscoff cookies with 1 tbsp granulated sugar until you achieve a fine, sand-like texture. Melt the butter, then add it to the crumbs and blend again until combined.
  3. Press and Bake Crust: Transfer the cookie mixture into the prepared springform pan. Press the crumbs firmly into the bottom and up the sides using the bottom of a glass, creating an even, compact layer. Bake for 10 minutes, then remove from oven and let cool until just touchable while leaving the oven on.
  4. Prepare Chai Spice Mix: In a small bowl, combine all the ground spices: cardamom, cinnamon, ginger, allspice, nutmeg, and black pepper. Set aside.
  5. Cream Cheese Base: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute until smooth.
  6. Add Sugar and Spices: Add 250 g granulated sugar and the prepared chai spice mix to the cream cheese. Scrape down the bowl sides, then mix on low speed for another minute until thoroughly combined.
  7. Incorporate Sour Cream Mix: In a separate small bowl, whisk the sour cream with cornstarch until smooth. Add this mixture along with vanilla extract to the cream cheese batter and mix on low speed until just combined.
  8. Add Eggs: Add the eggs two at a time, mixing on low speed after each addition until fully incorporated. Scrape down the sides and give a final mix to ensure even blending of ingredients.
  9. Prepare Water Bath: Pour the cheesecake batter over the cooled crust. Boil water in a kettle. Place the springform pan inside a larger 25 cm (10-inch) cake pan, then place this cake pan inside an even larger roasting tray or baking pan. Fill with hot water carefully to create a water bath without risking water entering the springform pan. Alternatively, wrap the springform pan with triple-layer aluminum foil to seal it before placing in the water bath to avoid leaks.
  10. Bake Cheesecake: Bake in the preheated oven for 1 hour and 10–15 minutes. The cheesecake is done when the edges are set but the center still slightly wobbles.
  11. Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven gently for 1 hour.
  12. Cool at Room Temperature: Remove the cheesecake from the water bath, peel off any aluminum foil, and place the cake on a cooling rack. Let it come to room temperature for about 1 hour.
  13. Chill: Transfer the cheesecake to the refrigerator and let it set for at least 6 hours or preferably overnight for best texture and flavor.
  14. Make Whipped Cream: When ready to serve, use a spatula to gently remove the cheesecake from the springform pan and place on a serving plate. Whip the heavy cream with powdered sugar until medium stiff peaks form.
  15. Serve: Spread the whipped cream evenly over the cheesecake and dust the top lightly with ground cinnamon. Keep refrigerated until serving.

Notes

  • Using a water bath ensures the cheesecake cooks evenly without cracking and remains creamy.
  • Make sure the cream cheese and sour cream are at room temperature for a smooth batter.
  • Press the crust firmly to avoid crumbling when serving.
  • Allow the cheesecake to set properly in the fridge for best slicing and flavor.
  • Double-wrap the springform with aluminum foil carefully if using the water bath method to prevent leaks.
  • For a ginger-free version, substitute the ground ginger with additional cinnamon or cardamom.
  • Let the cheesecake cool gradually to avoid sudden temperature changes that can cause cracks.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chai Spice Cheesecake, Spiced Cheesecake, Biscoff Cookie Crust, Chai Spices, Cream Cheese Dessert, Water Bath Cheesecake, Holiday Dessert

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Find it online: https://harperellington.com/chai-spice-cheesecake-recipe/