Chai Spice Cheesecake

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This delicious Chai Spice Cheesecake is a wonderful combination of chai spices and cheesecake. It has a Biscoff cookie crust, a velvety smooth chai spice cheesecake filling, and a generous topping of whipped cream. This dessert is full of flavor that will send you straight into a fall mood.

The amazing blend of chai spices and cheesecake in this delicious Chai Spice Cheesecake recipe is a must try. It has a delicious Biscoff cookie crust, creamy chai spice cheesecake filling, and it is topped with whipped cream. It is perfect for any fall gatherings.

For more cheesecake recipes, try Apple Crumble Cheesecake, Blueberry Crumble Cheesecake and Tiramisu Cheesecake.

WHY THIS RECIPE WORKS

• Chai spices: This cheesecake is flavored with a homemade chai spice mix.
• Biscoff cookie crust: The Biscoff cookie crust gives a delicious added caramel cinnamon flavor.
• Creamy cheesecake filling: The creamy and smooth cheesecake filling ties together this delicious cheesecake.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Biscoff cookies: Biscoff cookies are used for the cookie crust. They can also be replaced by ginger snap cookies.
• Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
• Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
• Eggs: Take the eggs out of the fridge 1-2 hours before baking.
• Chai spices: This homemade chai spice mix is a blend of 6 spices, ground cardamom, cinnamon, ginger, all spice, nutmeg and black pepper. They are added to the cheesecake for the perfect chai flavor.

STEP BY STEP INSTRUCTIONS - CRUST

Here is how to make and bake this Chai Spice Cheesecake. This recipe needs a stand mixer or an hand electric mixer, and a 23 cm/9 in spring pan lined with baking paper.

The full recipe is down below in the recipe card.

Turn the oven heat to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.

STEP 1: In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Add the melted butter and blend it together with the blended cookies.

STEP 2: Add the cookie crumbs to the baking pan and press the cookie crumbs down with the bottom of a glass, and up agains the side of the pan. Bake it for 10 minutes.

CHEESECAKE FILLING

STEP 1: For the cheesecake filling, start by mixing together the spices for the chai spice mix in a small bowl. 

STEP 2: Then with a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and chai spice mix and let it mix for 1 minute on low speed.

STEP 3: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add two eggs at a time and let it mix on low speed until combined.

STEP 4: Pour the cheesecake batter into the spring pan and even it out. Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.

STEP 5: Bake for 1 hour and 10-15 minutes. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour. Before letting it completely cool down in the fridge.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

WHY BAKE THE CHEESECAKE IN A WATER BATH

Why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle. When baking a cheesecake without a water bath, it is more likely for it to over-bake, which will give a curdled texture, a cracked and lopsided top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and creamy.

HOW TO STORE

Store the Chai Spice Cheesecake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within 3 days.

Other Cheesecake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Chai Spice Cheesecake

This delicious Chai Spice Cheesecake is a wonderful combination of chai spices and cheesecake. It has a Biscoff cookie crust, velvety smooth chai spice cheesecake filling, and a generous topping of whipped cream. This dessert is full of flavor that will send you straight into a fall mood.

5 fra 6 stemmer

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Resting time 6 hours hrs

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 550 kcal

Equipment

• 23 cm / 9-inch spring pan
• 30 cm /12 inch cake pan optional for the water bath

Ingredients

 

US CustomaryMetric

 

1x2x3x

COOKIE CRUST

• 250 g biscoff cookies or ginger snap cookies
• 1 tablespoon granulated sugar
• 75 g butter

CHEESECAKE

• 1 tablespoon ground cardamom
• 1 tablespoon ground cinnamon
• 1 ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper
• 800 g cream cheese, full fat room temperature
• 250 g granulated sugar
• 200 g sour cream 14-18% room temperature
• 1 ½ tablespoon cornstarch
• 2 ½ teaspoon vanilla extract
• 4 large eggs

WHIPPED CREAM

• 120 g heavy cream
• 1 tablespoon powdered sugar
• ½ teaspoon ground cinnamon for dusting

Instructions

 

COOKIE CRUST

• Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform tin lined with parchment paper in the bottom. Grease the sides and add baking paper to the sides of the baking pan.
• In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter and add it to the food processor and blend it together with the blended cookies.
  250 g biscoff cookies, 1 tablespoon granulated sugar, 75 g butter
• Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
• Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.

CHEESECAKE

• Start by mixing together the spices for the chai spice mix in a small bowl.
  1 tablespoon ground cardamom, 1 tablespoon ground cinnamon, 1 ½ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, ¼ teaspoon ground black pepper
• Then with a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and chai spice mix. Once all the granulated sugar and spices are added, scrape down the sides of the bowl and let it mix for 1 minute on low speed.
  800 g cream cheese, full fat, 250 g granulated sugar
• In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.
  200 g sour cream 14-18%, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract
• Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
  4 large eggs
• Pour the cheesecake batter into the springform.
• Boil up water in a kettle. Place the springform in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting tray and fill it with hot water. This method will prevent water from getting into the crust.
• Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
• Bake for 1 hour and 10-15 minutes.
• Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
• Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a cooling rack. Let it cool down for 1 hour to room temperature.
• Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.

WHIPPED CREAM

• When ready to be enjoyed, use a spatula to help move the cheesecake from the springform to a serving plate. Whip the heavy cream and powdered sugar until medium stiff peaks.
  120 g heavy cream, 1 tablespoon powdered sugar
• Add it on top of the cheesecake and dust it with some cinnamon. Store it in the refrigerator.
  ½ teaspoon ground cinnamon for dusting

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 8gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 156mgSodium: 395mgPotassium: 227mgFiber: 1gSugar: 30gVitamin A: 1385IUVitamin C: 0.4mgCalcium: 124mgIron: 2mg

Keyword chai, cheesecake

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