Spiced Chai Cheesecake + Gingersnap Crust
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Spiced Chai Cheesecake + Gingersnap Crust
Get ready to dive into the irresistible charm of our Spiced Chai Cheesecake + Gingersnap Crust. Picture a rich, velvety chai-inspired filling atop a decadent gingersnap + graham cracker crust, all topped off with a dreamy whipped topping. It's the dessert you can't miss for any family gathering or special occasion during this season—it's a guaranteed hit!
Spiced Chai Cheesecake + Gingersnap Crust. What more can I say about this? If you know me, then you know that cheesecakes have a specific special place in my heart. Why you ask? Well, for starters, cheesecake was the very first dessert that I learned to make and perfect, so I'm not sure if it's my confidence level or what, BUT I LOVE cheesecake! Haha.
Secondly, what is there not to love about cheesecake? I mean, honestly, whoever invented this stuff got it RIGHT. Am I alone in my thinking? No? Ok, good.
Back to the subject of this recipe. If you've been an avid follower of Orchids + Sweet Tea, then you're probably already aware of my absolute obsession with all things Chai —whether it's my go-to Iced Chai Tea Latte, Dirty Chai Oatmeal Porridge, Vegan Chai Gingerbread, or the indulgent Vegan Chai Latte Cinnamon Rolls.
So of course, I had to make a Chai-based cheesecake this season to both showcase my love for the Chai flavor AND to remind you of just how amazing Chai is!
Jump to:
- Why You’ll Love This Spiced Chai Cheesecake
- How To Make Spiced Chai Cheesecake + Gingersnap Crust
- Ingredients
- Why Gingersnap + Graham Cracker Together?
- Tips for Making the Perfect Holiday Cheesecake
- How To Make Your Own Whipped Cream
- How To Serve Spiced Chai Cheesecake
- Common Q + A's For Spiced Chai Cheesecake
- More Amazing Cheesecake Recipes
- MADE OUR RECIPE(S)?
- Spiced Chai Cheesecake + Gingersnap Crust
Why You’ll Love This Spiced Chai Cheesecake
- It’s super easy to make.
- Ready in under 1 hour.
- Only requires ONE baking dish—a Cheesecake Baking Pan allows for an easy slip-out!
- The epitome of DELICIOUS.
- Super velvety and smooth.
- Jam-packed with Chai Spices!
- The bold flavors from crust to filling are EVERYTHING!
- Did I mention that it’s just TOO GOOD TO PASS UP!?
How To Make Spiced Chai Cheesecake + Gingersnap Crust
To make this white chai cheesecake recipe, you'll need to make a gingersnap crust, filling + whipped cream topping. The good news is that everything comes together quickly and the ingredients are simple. Here's what you'll need for each component of the cake:
Ingredients
Gingersnap Graham Cracker Crust:
- Organic Gingersnap cookies: Adds a spicy, ginger flavor and texture to the crust.
- Graham crackers: Provide a sweet, sturdy base for the crust.
- Organic brown sugar: Enhances sweetness and caramel undertones.
- Ground cinnamon: Infuses warmth and depth to the crust.
- Unsalted butter, melted: Binds the crust ingredients for perfect texture.
Cheesecake Filling:
- Organic cream cheese: Forms the creamy and rich base of the cheesecake.
- Organic pure cane sugar: Sweetens and helps to achieve the desired texture.
- Organic all-purpose flour: Helps in thickening and stabilizing the filling. I use and love the brand Bob's Red Mill.
- Vanilla extract: Adds aromatic depth and enhances sweetness.
- Organic eggs: Provide structure and richness to the cheesecake.
- Greek yogurt: Offers tanginess and creaminess to the filling.
- Sea salt: Balances flavors and enhances sweetness.
- Whipped Cream: Offers a delightful finish to the cheesecake.
Chai Spice Mix:
- Ground cinnamon, nutmeg, ginger, cloves, allspice, cardamom: Combine to create the signature chai flavor profile, adding warmth and depth to the cheesecake. You can also opt for a store brought alternative.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CHEESECAKE!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Spiced Chai Cheesecake. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Why Gingersnap + Graham Cracker Together?
Honestly, I know that most people usually either make a gingersnap or graham cracker crust for their cheesecake and while I do also, I found myself wanting to go the extra mile of adding both together. And oh boy, am I glad that I did! They work so WELL together.
As we know, gingersnap is made with molasses which has sweet notes, but also tastes slightly bitter. Add this distinctive taste along with the ginger flavor and the sweetness from the graham crackers and you've got yourself a BOMB flavor match, trust me!
Tips for Making the Perfect Holiday Cheesecake
AVOID THOSE LUMPS!
Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.
COMBINE CAREFULLY + SLOWLY.
Be sure to add in the eggs ONE AT A TIME and always keep the mixer's speed on low to avoid over-mixing. A light mix always does the trick!
USE THE RIGHT PAN.
I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.
ALWAYS ADD A WATER BATH.
I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.
KEEP THE OPENING OF THE OVEN DOOR AT A MINIMUM.
Yup, that's right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That's why it's imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them from it entirely.
DO THE WOBBLE, WOBBLE TEST!
When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don't worry---while it cools, the trapped heat will continue to cook the center nicely.
COOL, COOL, AND COOL!
Lastly, be sure that your cheesecake is FULLY cooled before covering. This avoids condensation from forming. Once fully cooled at room temperature, you're free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.
How To Make Your Own Whipped Cream
If you'd like to add an extra layer of deliciousness to this holiday cheesecake by dolloping a bit of whipped cream on top---no worries! While you do have the option of purchasing store-bought whipped cream, here's how you make your own easily in a stand-mixer:
- Chill your bowl. Before you begin, be sure to add the bowl of your mixer to the freezer for about 10 minutes so that it's greatly chilled. This helps the ingredients to whip faster and with best results.
- Whip the ingredients. In the bowl of an electric mixer on medium-high speed, whip 2 cups of organic heavy cream and 1 teaspoon vanilla, using the whisk attachment for 4-5 minutes. At some point, fluffy peaks should begin to form. Stop mixing, scoop the whipped cream into a jar or sealed container and set aside in the refrigerator until ready to use. Voila! The perfect holiday dessert
How To Serve Spiced Chai Cheesecake
Once chilled and set, slice the cheesecake into portions using a sharp knife dipped in hot water and wiped clean between cuts for smooth edges. You can enhance the experience by adding a scoop of vanilla ice cream or even caramel ice cream. For an extra indulgence, drizzle it with caramel sauce or sprinkle some cinnamon!
Common Q + A's For Spiced Chai Cheesecake
Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
Absolutely! This is a great make-ahead dessert! It needs to chill for at least an hour, but it's even better if you make it the day ahead of time and let it firm up in the fridge. Just be sure to tightly wrap the cake in plastic wrap. You can assemble the cake just before serving.
Absolutely! You can turn this cheesecake recipe into cute bite-sized mini cakes. Simply use a muffin tin to assemble and bake the cake. It will make about 2 dozen cheesecake bites. You will need to reduce the baking time because the cakes are smaller, so check on things after about 20 minutes. What a dreamy bite-sized holiday dessert!
More Amazing Cheesecake Recipes
If you love this Spiced Chai Cheesecake + Gingersnap Crust recipe, you'll love my other delicious cheesecake recipes!
- White Chocolate Cheesecake with Cranberries
- Sweet Potato Caramel Cheesecake
- Eggnog Cheesecake + Snickerdoodle Crust
- Southern Peach Cobbler Cheesecake
- Caramel Apple Cheesecake
- Mango Cheesecake with Chocolate Graham Cracker Crust
MADE OUR RECIPE(S)?
If you tried this Spiced Chai Cheesecake + Gingersnap Crust recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Spiced Chai Cheesecake + Gingersnap Crust
Ingredients
Gingersnap Graham Cracker Crust:
- ½ (14 oz.) box organic Gingersnap cookies, chopped (About 15-20 Cookies)
- 1 ½ cups Graham crackers, chopped (About 8-10 Graham Crackers)
- 3 Tbsps organic brown sugar
- 1 tablespoon ground cinnamon
- 4-5 Tbsps unsalted butter, melted
Cheesecake Filling:
- 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.
- ½ cup greek yogurt (See Notes!)
- ¼ teaspoon sea salt
Chai Spice Mix:
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cardamom
Topping:
- Whipped Cream (See Notes for Homemade!)
Instructions
Crust:
- Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
- Grind the gingersnap cookies and graham crackers until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the gingersnap-graham cracker mixture, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
- Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
- Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
Cheesecake Filling:
- In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining 2 eggs (one at a time) and mix until combined, on low speed. Now, add the yogurt, salt, and spices, and continue mixing.
- Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
- Pour the batter into the prepared pan until just about filled. **NOTE: Leaving a little room at the top prevents the cheesecake from spilling over while baking.**
- Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
- Remove cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour. Once cooled, top with whipped cream (optional) and sprinkle with additional chai spice mix.
- Slice and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
- YOGURT: If you don't want to use yogurt for this recipe, you can substitute with low-fat sour cream.
- HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.*
Nutrition
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Spiced Chai Cheesecake + Gingersnap Crust.
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I notice this calls for 3 eggs but in the instructions it only mentions one and the remaining egg. Is it only meant to have 2? I hope not as Im attempting this with the recommended 3
Hi Heather! I'm so sorry for any confusion! It actually is 3 eggs! I've updated the instructions! 🙂
I want to try a gluten free version of this cheesecake. Would you recommend a gluten free all purpose flour or cornstarch as a flour substitute??
Hi Stacy! I recommend Bob's Red Mill 1-to-1 GF Baking Flour Blend as a great substitute! As for a starch, I love using Arrowroot starch (Bob's Red Mill)! 🙂
Can't wait to make this, but I have a question - you mention adding caramel sauce but I don't see it in the ingredients list. Help!?
Hi Melissa,
I'm so happy to hear that you're going to make this! Be sure to let me know how it turns out! Also, I do apologize---that was a typo! Please omit! 🙂