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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
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting time 6 hours
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 550 kcal

Equipment

Ingredients
 
 

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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