Description
Indulge in the warm, comforting flavors of fall with this Spiced Chai Cheesecake + Gingersnap Crust. This delightful dessert blends aromatic chai spices into a creamy cheesecake filling, nestled on a crunchy gingersnap crust that adds the perfect balance of sweetness and spice. Ideal for family gatherings, holiday celebrations, or cozy nights at home, this cheesecake is not just a treat; it’s an unforgettable experience that will delight everyone who tastes it. Easy to prepare and perfect for make-ahead serving, this recipe is sure to become a favorite in your household.
Ingredients
Scale
- 1/2 (14 oz.) box organic Gingersnap cookies, chopped
- 1 1/2 cups Graham crackers, chopped
- 3 Tbsps organic brown sugar
- 4 Tbsps unsalted butter, melted
- 3 (8 oz.) packages organic cream cheese, softened
- 1 cup organic pure cane sugar
- 4 Tbsps organic all-purpose flour
- 3 large organic eggs
- 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
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix chopped gingersnap cookies and graham crackers with brown sugar and cinnamon. Add melted butter and combine thoroughly. Press the mixture into a greased springform pan to form the crust.
- In another bowl, beat softened cream cheese until smooth. Gradually mix in pure cane sugar, flour, and Greek yogurt. Add eggs one at a time until well combined.
- Stir in sea salt and all chai spices until evenly distributed.
- Pour the cheesecake filling into the prepared crust and smooth the top. Bake for about 40 minutes or until set but slightly jiggly in the center.
- Allow cooling at room temperature before refrigerating for at least four hours or overnight.
- Serve chilled with whipped cream on top if desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg