This Spiced Chai Cheesecake brings the cozy warmth of chai tea to your Sweet Sundae table with its aromatic blend of ginger, cardamom, cinnamon, allspice, and cloves infused throughout the velvety cream cheese filling. The cinnamon-spiced graham crust and whipped cream topping complete this elegant dessert that’s perfect for fall gatherings, holiday dinners, or anytime you want to offer something familiar yet distinctly special. It’s sophisticated comfort food at its finest.
Spiced Chai Cheesecake
Recipe by Daily Disher
Spiced Chai Cheesecake infuses classic creamy cheesecake with aromatic ginger, cardamom, cinnamon, and cloves for a sophisticated dessert that tastes like your favorite tea latte.
Course: Dessert
/Cuisine: American
/Difficulty: Easy
Servings
8
Prep time
30 minutes
Cooking time
1 hour
Calories
450 kcal
1 hour 30 minutes
Ingredients
1 ½ cups graham cracker crumbs
¼ cups sugar
½ teaspoon ground cinnamon
¼ cups unsalted butter, melted
24 ounces cream cheese, softened
1 ¼ cups sugar
½ cups sour cream
3 tablespoons all-purpose flour
4 eggs
1 tablespoon vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 cup heavy cream
Directions
1.
Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by thoroughly greasing and lining the base with parchment paper.
2.
In a bowl, combine graham cracker crumbs, sugar, and ground cinnamon. Stir in melted butter until well combined, then press the mixture firmly into the bottom of the prepared pan.
3.
Using an electric mixer, beat the cream cheese and sugar together in a large mixing bowl until smooth and creamy. Gradually add in the sour cream and flour until fully integrated.
4.
Add eggs one at a time into the cream cheese mixture, beating just until each egg is completely mixed. Stir in the vanilla extract, ground ginger, cardamom, allspice, and cloves.
5.
Pour the filling over the crust in the springform pan, smoothing the top with a spatula. Bake for 60 minutes or until the edges are set but the center jiggles slightly.
6.
Turn off the oven and let the cheesecake sit in the oven for an additional hour with the door slightly ajar to cool gradually and prevent cracks.
7.
After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set completely before removing from the pan.
8.
Before serving, whip the heavy cream to soft peaks and spread over the chilled cheesecake. Slice and enjoy the spiced flavor!
Nutrition Facts
Total number of serves:
4 servings
Calories:
450kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
0.5
Protein:
6g
Calcium:
60mg
Iron:
2mg