Description
Chai Cheesecake is a creamy, spiced dessert combining the rich flavors of chai with a smooth cheesecake filling and a crunchy Biscoff cookie crust. Perfect for fall or any special occasion.
Ingredients
- Chai Spice Mixture: 1 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, ½ tsp ground nutmeg, ½ tsp ground cardamom
- Biscoff (Speculoos) Biscuits: 7 oz (200g), finely crushed
- Butter: 1 oz (2 tbsp), melted
- Granulated Sugar: ½ cup (125g)
- Sour Cream: 2 oz (¼ cup)
- Heavy Cream: 1 oz (2 tbsp)
- Vanilla Bean Pod: 1 pod, scraped
- Eggs: 2 large, at room temperature
- Heavy Whipping Cream: 8 oz (1 cup)
- Powdered Sugar: 2 tbsp
- Dry Milk Powder: 2 tsp
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan.
- In a small bowl, mix together the chai spice ingredients. Set aside.
- Pulse the Biscoff biscuits in a food processor until fine crumbs. Combine with melted butter and 1 ½ teaspoons of chai spice mix. Press the mixture into the bottom and sides of the pan. Bake for 10 minutes, then remove from the oven.
- In an electric mixer, beat room temperature cream cheese until smooth. Add sugar, sour cream, heavy cream, vanilla bean, and 2 teaspoons of chai spice mixture. Mix until combined.
- Add eggs one at a time, mixing just until combined. Pour the mixture into the prepared crust.
- Place the pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake pan. Bake for 60-70 minutes, or until only the center jiggles.
- Turn off the oven, let the cheesecake cool inside for 1 hour. Then, let it cool on the counter for another hour. Refrigerate for at least 8 hours, preferably overnight.
- For the topping, whip heavy cream, powdered sugar, vanilla extract, and dry milk powder until stiff peaks form. Pipe the whipped cream onto the chilled cheesecake and sprinkle with remaining chai spices.
Notes
- Make sure your cream cheese is at room temperature to avoid lumps in the filling.
- To avoid cracks, don’t overmix the batter and avoid opening the oven during baking.
- Let the cheesecake cool gradually in the oven before transferring to the counter to set.
- Chill the cheesecake overnight for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg