Print

Spiced Chai Cheesecake + Gingersnap Crust

Spiced Chai Cheesecake + Gingersnap Crust
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of our Spiced Chai Cheesecake with a crunchy Gingersnap Crust, a perfect blend of cozy spices and creamy richness. This dessert encapsulates the warmth of chai spices, making it an irresistible choice for any gathering—be it family dinners, holiday celebrations, or a cozy night in. With its easy preparation and make-ahead convenience, you can focus on enjoying precious moments with loved ones while this luscious cheesecake steals the show. Topped with fluffy whipped cream and served chilled, every slice promises a burst of comforting flavors that will leave everyone wanting more.

Ingredients

Scale
  • 1/2 (14 oz.) box organic Gingersnap cookies, chopped
  • 1 1/2 cups Graham crackers, chopped
  • 3 Tbsps organic brown sugar
  • 1 Tbsp ground cinnamon
  • 4–5 Tbsps unsalted butter, melted
  • 3 (8 oz.) packages organic cream cheese, softened at room temp
  • 1 cup organic pure cane sugar
  • 4 Tbsps organic all-purpose flour
  • 2 tsps vanilla extract
  • 3 large organic eggs, room temp
  • 1/2 cup Greek yogurt
  • 1/4 tsp sea salt
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cardamom
  • Whipped Cream

Instructions

  1. Preheat your oven to 350°F (175°C). In a bowl, mix chopped gingersnap cookies and graham crackers with brown sugar and cinnamon. Pour in melted butter and combine well. Press into the bottom of a springform pan.
  2. Bake the crust for about 10 minutes until golden brown. Let cool.
  3. In a large bowl, beat softened cream cheese and sugar until smooth. Gradually add flour, vanilla extract, eggs (one at a time), Greek yogurt, sea salt, and chai spices until fully combined.
  4. Pour filling over the cooled crust and gently shake to remove air bubbles. Bake for approximately 40 minutes until slightly jiggly in the center.
  5. Allow to cool completely at room temperature before refrigerating for at least four hours or overnight.
  6. Serve topped with whipped cream.

Nutrition

Find it online: https://www.tastydailyhome.com/spiced-chai-cheesecake-gingersnap-crust/