I have been a big Chai kick in 2020, I think being home just made me want something special, and grabbing an iced chai when I went out used to be my special treat. I've been so in love I have been whipping up my own spice blend and figured it needed to be highlighted in a cheesecake. So this recipe for Chai-Spiced Cheesecake was born. It uses my base cheesecake recipe you just need to mix up a batch of my Chai Spice Mix and you are all set!
What you need:
The ingredients list here is simple and effective. This is a classic cheesecake base that is kicked up a few notches with the addition of some homemade Chai Spice. I also opt for making my own graham crumbs most of the time, but buying store-bought is fine.
First, make your crust by mixing together the butter and graham cracker crumbs. Place it into the bottom of a lined and greased cake pan, and press it down with a glass or measuring cup. Bake for 9 minutes to set the crust.
Then add the cheesecake mixture to the pan and bake. You know it is done when the cheesecake wiggles like jello.
Gently shake to see if it is done, then crack the oven door or place a wooden spoon in the door, turn off the oven and let it cool until room temp in the oven. Doing this reduces the risk of a crack that can happen when the temperature is changed too quickly.
I like to make a fresh batch of whipped cream that I also put some Chai Spice in, because why not!? Dust some of top too, the flavor is so good, just punch it up!
This cheesecake can be frozen and stored for up to a few months. I also enjoy making this in 3 6-inch cake pans. It lets me store a few away for later use.
It will keep in an airtight container in the fridge for up to 10 days. If you will not eat it all at once, slice it up, and store individual slices in the freezer. Simply wrap it tightly with plastic wrap.
If you love Cheesecake...
Take a look at my other variations that are just as good as this Chai-Spiced Cheesecake. The Peaches & Cream Cheesecake is my summer favorite and uses my Quick Peach Jam. And in fall I LOVE this recipe for Perfect Pumpkin Cheesecake, it is like fall in a bite!
- 2 cup Graham Cracker Crumbs
- 8 tablespoons Unsalted Butter melted
- 3 8 oz Cream Cheese Blocks room temp
- 1 ⅓ cup Granulated Sugar
- 2 tablespoons Corn Starch
- 2 tablespoons Chai Spice
- 1 tablespoon Vanilla Extract
- 2 Eggs extra large
- ½ cup Heavy Whipping Cream
- 1 cup Heavy Cream
- ½ cup Powdered Sugar
- 1 teaspoon Chai Spice
- 1 teaspoon Vanilla Extract
- Preheat oven to 350F.
- Prepare 1 8-inch round cake pan by lining the bottom with parchment paper and greasing the bottom and sides well with pan spray.
- In a small bowl combine graham cracker crumbs, and melted butter to form your crust mixture.
- Press 1 cup of the crust mixture into the bottom of each pan using the base of a measuring cup or drinking glass.
- Bake the crust in the oven for 9 minutes. Remove and set aside while making your filling.
- Cheesecake Batter
- In a stand mixer, combine one package of cream cheese and ⅓ cup of sugar. Mix on low until well combined, about 3 minutes. Add each of the remaining cream cheese blocks one at a time until they are all combined. Scraping the sides and bottom of the bowl after each addition.
- Add the remaining sugar, corn starch, chai spice, and vanilla. Mix on medium speed adding the eggs one at a time, making sure they are well combined after each addition. Add the cream and only mix until combined, being careful not to over mix.
- Spoon the cream cheese mixture into your prepared pan.
- Place the cake in a shallow pan, place in the oven, and fill the pan with 1 inch of water. This is a water bath, and it will keep the cheesecakes from cracking while cooking.
- Bake for 45-55 minutes until the top is golden brown and it has the slightest wiggle to it. Turn off the oven and leave the cheesecake in the oven until cool. about 3 hours with the door cracked. Leave the cake in the pan and cover loosely with plastic wrap and poke a few holes in the top and place in refrigerator until completely cool, 4 hrs up to overnight.
- To remove from the pan, turn upside down keeping the plastic wrap on top, and warm the bottom with your hands. You do this because the butter when cold will keep the cake in the pan. Rub the bottom for about a minute and then give the bottom a good whack. The cake should fall from the bottom and be in perfect condition. Lift the cake using the plastic wrap and place it on a plate. If the cheesecake is a little stubborn, run a knife around the outside of the pan to loosen the cake.
- Whipped Topping
- In a stand mixer fitted with the whip attachment, whip the cream on medium speed until you see it begin to hold a ribbon. Add the powdered sugar, chai spice, and vanilla and continue whipping on medium speed until stiff peaks form. Top each slice of cheesecake with a generous dollop and enjoy.
This is a perfect base cheesecake recipe, leave the spices out for the most delicious plain NY Cheesecake.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 673Total Fat: 49gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 175mgSodium: 325mgCarbohydrates: 53gFiber: 1gSugar: 41gProtein: 8g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!