1. Can I make chai cheesecake ahead of time?

Yes! In fact, making your chai cheesecake ahead of time is a great idea. After baking, allow the cheesecake to cool as instructed and refrigerate it for at least 8 hours (overnight is even better). This allows the flavors to fully develop and the texture to set properly.

2. Can I use a different crust for chai cheesecake?

Absolutely! While speculoos biscuits provide the ideal flavor and crunch, you can substitute them with graham crackers or even gluten-free cookies for a different texture. You can also make a nut-based crust for an extra touch of flavor.

3. How do I prevent cracks in my chai cheesecake?

To prevent cracks, be sure not to overmix the batter. Overmixing can incorporate too much air, which may cause cracks when the cheesecake bakes. Additionally, baking your cheesecake in a water bath helps maintain a consistent, gentle heat, reducing the risk of cracking.

4. How should I store leftover chai cheesecake?

Store leftover chai cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. For longer storage, you can freeze slices of cheesecake for up to 2-3 months. Just make sure to wrap the cheesecake tightly to preserve its freshness.

Chai Cheesecake Recipe: 5 Simple Steps to Perfection

Name: Chai Cheesecake Recipe
Prep time: 15 min
Cook time: PT-488512H17M9S
Total time: PT-488512H17M9S
Cuisine: American
Ingredients: 1 tsp Ground Ginger; 1 tsp Ground Cinnamon; 1/2 tsp Ground Cloves; 1/2 tsp Ground Nutmeg; 1/2 tsp Ground Cardamom; 7 oz Speculoos Biscuits (finely crushed); 1 oz Butter (melted); 1 ½ tsp Chai Spice Mixture; 16 oz Cream Cheese (softened, 2 8 oz blocks); 125 g (½ cup heaping) Granulated Sugar; 2 oz Sour Cream; 1 oz Heavy Cream; 1 Vanilla Bean Pod (scraped); 2 tsp Chai Spice Mixture; 2 Large Eggs (at room temperature); 8 oz Heavy Whipping Cream; 1 tsp Vanilla Extract; 2 tbsp Powdered Sugar; 2 tsp Dry Milk Powder

Description

Chai Cheesecake is a rich, spiced dessert that combines the smooth, creamy texture of cheesecake with the warming flavors of chai spices. It features a buttery speculoos cookie crust, a velvety cheesecake filling infused with chai spice, and a topping of fresh whipped cream and more chai spice. Ideal for fall and winter, this dessert offers a comforting and indulgent experience for any occasion.

Ingredients

Scale

1 tsp Ground Ginger
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Ground Nutmeg
1/2 tsp Ground Cardamom
7 oz Speculoos Biscuits (finely crushed)
1 oz Butter (melted)
1 ½ tsp Chai Spice Mixture
16 oz Cream Cheese (softened, 2 8 oz blocks)
125 g (½ cup heaping) Granulated Sugar
2 oz Sour Cream
1 oz Heavy Cream
1 Vanilla Bean Pod (scraped)
2 tsp Chai Spice Mixture
2 Large Eggs (at room temperature)
8 oz Heavy Whipping Cream
1 tsp Vanilla Extract
2 tbsp Powdered Sugar
2 tsp Dry Milk Powder

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Instructions

Preheat oven to 350°F (175°C) and grease an 8-inch springform pan.
Mix ground ginger, cinnamon, cloves, nutmeg, and cardamom to create the chai spice mixture, set aside.
In a food processor, pulse speculoos biscuits until finely crushed. Add melted butter and 1 ½ tsp of chai spice mixture. Press the mixture into the bottom and sides of the springform pan. Bake for 10 minutes.
Beat softened cream cheese in an electric mixer until smooth. Add sugar, sour cream, heavy cream, vanilla bean, and 2 tsp of chai spice. Beat until combined.
Add eggs one at a time, mixing gently after each addition.
Pour the cheesecake filling into the prepared crust. Wrap the springform pan in heavy-duty foil and place in a roasting pan. Pour hot water into the roasting pan halfway up the sides of the cheesecake pan to create a water bath.
Bake the cheesecake for 60-70 minutes, or until the center is slightly jiggly. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar.
Remove the cheesecake from the oven and cool on the counter for 1 hour. Refrigerate for at least 8 hours, preferably overnight.
Whip heavy cream with vanilla extract, powdered sugar, and dry milk powder until stiff peaks form. Pipe whipped cream onto the cooled cheesecake and sprinkle with the remaining chai spice mixture.

Notes

Ensure cream cheese is at room temperature for smooth mixing.
Avoid overmixing the batter to prevent air bubbles and cracks.
Bake the cheesecake in a water bath to prevent cracks and ensure even cooking.
Allow the cheesecake to chill overnight for best flavor and texture.
If desired, use gluten-free biscuits for the crust to make this cheesecake gluten-free.

Prep Time: 15 minutes
Cook Time: 60-70 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 32g
Sodium: 300mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg