Chai Spice Cheesecake (2024)

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Chai Spice Cheesecake: Who doesn’t love a classic cheesecake? Creamy, indulgent, and perfect for any occasion. But have you ever thought about taking your cheesecake game to the next level with a touch of chai spice? That’s right, the warm and aromatic flavors of chai blend perfectly with the rich and decadent nature of cheesecake to create a dessert that will have your taste buds singing. In this post, learn how easy it is to make a chai spice cheesecake, with its unique flavor profile. Get ready to tantalize your taste buds and impress your friends and family with this delicious and unexpected twist on a classic dessert.

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This delectable treat combines the classic sweetness of cheesecake with the exotic flavors of chai spice, making for a tantalizing taste experience. This chai spice cheesecake has an unique flavor profile, and now you can make your own mouthwatering dessert.

Bring some spice into your life with this chai spice cheesecake! This tall spicy cheesecake is just what you’d expect. Full of warm Fall spices and the perfect comfort food. Transform your favorite drink and favorite dessert to create the cheesecake combo.

How to make Chai Spice Cheesecake

What do you get? A delicious cheesecake that only you can make! Or….a Chai Frappuccino cheesecake complete with whip cream and a dash of spice on top!

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This Coffee Shop Cheesecake has the perfect blend of a chai latte spice mix and will quickly become one of your favorite cheesecakes.

CHAI FRAPPUCCINO CHEESECAKE INGREDIENTS LIST– full printable recipe below in recipe card

GINGERSNAP CRUST INGREDIENTS LIST

  • 1½ cups ground ginger snap cookies (about 1-(16 ounce) bag)
  • ½ cup butter, melted
  • ¼ cup granulated sugar

CHAI SPICE BLEND INGREDIENTS LIST

  • 2 tablespoons ground cardamom
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cloves

CHAI CHEESECAKE FILLING INGREDIENTS LIST

  • 5 (8 ounce) packages cream cheese, softened
  • 1¾ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chai spice blend
  • 1/4 teaspoon salt
  • 5 large eggs
  • 2 large egg yolks

CHAI WHIPPED CREAM TOPPING INGREDIENTS LIST

  • 1 cup heavy whipping cream
  • ½ teaspoon vanilla extract
  • ½ cup powdered sugar
  • 1 teaspoon reserved chai spice blend

GINGER SNAP CRUST INSTRUCTIONS

  1. Preheat oven to 350°.
  2. Wrap the outside of a lightly greased 9-inch springform pan in a dough layer of heavy duty foil.
  3. Place ginger snaps in a food processor.
  4. Process until the cookies are fine crumbs.
  5. Pour cookie crumbs into a medium bowl.
  6. Stir together the cookie crumbs, melted butter and sugar.
  7. Press in the bottom and 1-inch up the side of a spring form pan.
  8. Bake 6 to 8 minutes.

CHAI CHEESECAKE RECIPE FILLING INSTRUCTIONS

  1. Reduce oven temperature to 325°.
  2. In a large mixing bowl, beat cream cheese until soft and creamy; add the sugar, flour, chai spice blend, salt and eggs.
  3. Beat until all ingredients are combined and silky.
  4. Pour into baked crust.
  5. To catch any drips from the butter in the crust, place cheesecake on a cookie sheet.
  6. Place foil wrapped pan in a roasting pan, place on oven rack, add boiling water to the reach halfway up the sides of the springform pan. Carefully slide oven rack in place.
  7. Bake (325°) until center is almost set but still slightly wobbly 1 hour 10 minutes to 1 hour 20 minutes. Turn off oven, and let cheesecake stand in oven, with the door partially open (I used an oven mitt to keep the door open) 1 hour.
  8. Remove cheesecake from roasting pan and water bath, and place on a wire rack. Take off the foil and cool completely (about 2 hours).
  9. Cover with plastic wrap, chill 8 to 24 hours.
  10. Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove side of pan.
  11. Add spicy whipped topping and optional sprinkle of additional chai spice.

CHAI WHIPPED CREAM TOPPING INSTRUCTIONS

  1. Place a mixing bowl and whisk attachment in the freezer 15 minutes.
  2. Add the heavy cream, vanilla ,sugar, and chai spice to the cold bowl.
  3. Start on low speed until the cream starts to thicken (making sure to scrape down the sides of the bowl).
  4. Once the cream starts to thicken turn the mixer on high speed.
  5. Whip until stiff peaks form. DO NOT OVER BEAT.
  6. OPTIONAL, sprinkle more of the chai spice blend on top of the spiced whipped topping.

HOW TO STORE LEFTOVER CHEESECAKE

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REFRIGERATOR: Wrap the cheesecake tightly with plastic wrap to prevent exposed areas from drying out. Or store in an airtight container

FREEZER: First place cheesecake in the refrigerator to chill. Remove springform pan ring and base, transfer to a freezer-safe cardboard round. Wrap well in plastic wrap, then in foil.

GINGER SNAP COOKIE CRUST

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You can use graham cracker crumbs but I encourage you to set the graham crackers aside and use ginger snap cookies. There are two ways to use the cookies as a cheesecake crust. The first, is to grind them up in a food processor or blender. The second, (and my favorite) is to put the cookies into a zip top bag and pound them with a rolling pin just until the cookies are broken up into bit size pieces. Once baked the cookies will stick together forming a delicious crunchy crust. I love the different textures this cheesecake has to offer. The homemade whipped cream is perfectly spicy, the cheesecake is deliciously creamy, and the crust is incredibly crunchy. Sending all your senses into Chai Spice Cheesecake Heaven!

SEMI HOMEMADE CHAI CHEESECAKE

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GRAHAM CRACKER CRUST: I highly recommend making the ginger snap cookie crust. If you choose to use a store bought graham cracker crust, keep in mind the store bought crust will not hold as much filling as a springform pan.

WHIPPED TOPPING: Remember, homemade is ALWAYS better but if you find yourself in a pinch store bought frozen whipped topping will work. Thaw an 8 ounce tub of Cool Whip, stir in one teaspoon of chai spice blend. Spoon on top of cooled cheesecake. Add an additional sprinkle of chai spice blend.

CHAI SPICE BLEND: If you don’t already have the spices in your pantry need to make a chai spice blend, you can also purchase the blend.

How to Slice Cheesecake

HERE IS A DIAGRAM SHOWING YOU HOW TO GET 16 SLICES OUT OF A CHEESECAKE. You can also print it for future reference.

TO PRINT CLICK HERE—>>>HOW TO SLICE A CHEESECAKE INTO 16 PIECES

What is a Cheesecake Water Bath Plus, How to Make a Water Bath

Cheesecakes are often baked in water baths. This simply means that the cheesecake is baked in its round springform pan, then the pan is placed into a larger pan with hot water inside. This method is used because cheesecake loves a humid environment! THE RESULTS OF USING THE WATER BATH METHOD IS A BEAUTIFUL CHEESECAKE WITHOUT ANY CRACKS!

WHAT IS A WATER BATH?

  • Cheesecakes are egg-heavy. Eggs need a moist and humid environment to properly rise and avoid drying out or burning.
  • The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.
  • The slow and even steam baking method helps prevent the cheesecake from sinking back down as it cools.

THE WATER BATH

  1. Wrap the springform pan TWICE with heavy duty aluminum foil on the bottom and up the sides.
  2. Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.

HOW TO FREEZE CHEESECAKE

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Freezing for more than 3 months is not recommended.

  • To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
  • To use a cardboard bottom:Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slice it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
  • For a cheesecake with fruit topping:ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
  • Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.

FREEZE TEST

I put the whole cheesecake in the freezer WITH the whipped cream on top. Too the cheesecake out of the freezer, sliced a piece and waited to see if freezing the whipped cream effected the integrity. I’m happy to report IT DID NOT! The cheesecake was just as perfect as the day I put if into the freezer.

Baking and Cooking a Cheesecake

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  • DO NOT OPEN THE OVEN DOOR: Avoid opening the oven door while the cheesecake is baking. Big cracks are often caused by drafts and temperature change.
  • DO NOT OVER BAKE: Avoid over baking. This is the most common culprit of cracking. When the cheesecake is done, there will still be a 2 to 3 inch wobbly spot in the center of the cheesecake.
  • LEAVE IN THE OVEN: Once the cheesecake is done baking, turn the oven off, crack the door open , and leave the cheesecake inside for about 1 hour. Again, trying to avoid sudden changes in temperature.
  • CHILL: Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill 4-8 hours or preferably overnight.
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MORE CHEESECAKE RECIPES

Below are a few of my favorite cheesecake recipes. Click here for the whole cheesecake collection→CHEESECAKE

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In conclusion, if you’re looking to spice up your dessert game, look no further than chai spice cheesecake. From its rich and creamy filling to its warm and flavorful crust, this dessert is sure to impress your taste buds and leave you wanting more. As we’ve explored in this article, chai spice adds a unique and irresistible twist to the classic cheesecake recipe. So why not give this mouthwatering treat a try? Go ahead, dust off your mixing bowls and get ready to indulge in a slice of chai-spiced heaven. And remember, the possibilities for chai spice are endless, so let the creativity and experimentation begin. Let this be just the beginning of your journey into the world of chai-spiced desserts. As always, happy cooking!💗Sheryl

Chai Spice Cheesecake (21)

Chai Spice Cheesecake

Yield: Serves 10 to 12

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Transform your favorite drink into a delicious cheesecake!

Ingredients

For the Crust:

  • 1½ cups ground ginger snap cookies (about 1-(16 ounce) bag)
  • ½ cup butter, melted
  • ¼ cup granulated sugar

For the Chai Spice Blend:

  • 2 tablespoons ground cardamom
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cloves

For the Filling:

  • 5 (8 ounce) packages cream cheese, softened
  • 1¾ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chai spice blend
  • 1/4 teaspoon salt
  • 5 large eggs
  • 2 large egg yolks

For the Spiced Whipped Topping:

  • 1 cup heavy whipping cream
  • ½ teaspoon vanilla extract
  • ½ cup powdered sugar
  • 1 teaspoon reserved chai spice blend

Instructions

For the Crust:

  1. Preheat oven to 350°.
  2. Wrap the outside of a lightly greased 9-inch springform pan in a dough layer of heavy duty foil.
  3. Place cookies in a food processor.
  4. Process until the cookies are fine crumbs.
  5. Pour cookie crumbs into a medium bowl.
  6. Stir together the cookie crumbs, melted butter and sugar.
  7. Press in the bottom and 1-inch up the side of a spring form pan.
  8. Bake 6 to 8 minutes.

For the Filling:

  1. Reduce oven temperature to 325°.
  2. In a large mixing bowl, beat cream cheese until soft and creamy; add the sugar, flour, chai spice blend, salt and eggs.
  3. Beat until all ingredients are combined and silky.
  4. Pour into baked crust.
  5. To catch any drips from the butter in the crust, place cheesecake on a cookie sheet.
  6. Place foil wrapped pan in a roasting pan, place on oven rack, add boiling water to the reach halfway up the sides of the springform pan. Carefully slide oven rack in place.
  7. Bake (325°) until center is almost set but still slightly wobbly 1 hour 10 minutes to 1 hour 20 minutes. Turn off oven, and let cheesecake stand in oven, with the door partially open (I used an oven mitt to keep the door open) 1 hour.
  8. Remove cheesecake from roasting pan and water bath, and place on a wire rack. Take off the foil and cool completely (about 2 hours).
  9. Cover with plastic wrap, chill 8 to 24 hours.
  10. Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove side of pan.
  11. Add spicy whipped topping and optional sprinkle of additional chai spice.

    For the Topping:

    1. Place a mixing bowl and whisk attachment in the freezer 15 minutes.
    2. Add the heavy cream, vanilla, sugar, and chai spice to the cold bowl.
    3. Start on low speed until the cream starts to thicken (making sure to scrape down the sides).
    4. Once the cream starts to thicken turn the mix on high speed.
    5. Whip until stiff peaks form. DO NOT OVER BEAT
    6. OPTIONAL: Sprinkle more of the chai spice blend on top of the spiced whipped topping.

    Did you make this recipe?

    Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

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