Chai-Spiced Pumpkin Cheesecake Recipe

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chai-spiced pumpkin cheesecake

This cheesecake is a perfect blend of the spiced warmth of chai and the creamy sweetness of pumpkin.

Ingredients:

For the crust:

• 2 cups gingersnap cookies (crushed into fine crumbs)

• 2 tablespoons granulated sugar

• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages of cream cheese, softened

• 1 cup pumpkin puree (not pumpkin pie filling)

• 1 cup granulated sugar

• 1/2 cup brown sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons all-purpose flour

• 1/2 cup heavy cream

Chai Spice Blend:

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground nutmeg

• A pinch of ground cloves (optional, but adds a lovely depth)

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside of the pan in aluminum foil to prevent water from leaking in during baking.

2. Prepare the crust:

   • In a medium bowl, combine the gingersnap crumbs, granulated sugar, and melted butter. Mix until the crumbs are moistened.

   • Press the mixture evenly into the bottom of the prepared springform pan. Use a flat-bottomed glass or measuring cup to help compact the crust.

   • Bake for 8-10 minutes, then set aside to cool while preparing the filling.

3. Make the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.

   • Add the pumpkin puree, granulated sugar, brown sugar, and chai spices. Beat until fully combined.

   • Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed.

   • Add the vanilla extract, flour, and heavy cream. Mix until smooth and creamy.

4. Pour the filling into the cooled crust, spreading it evenly with a spatula.

5. Water bath baking:

   • Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.

   • Bake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.

6. Cooling:

   • Turn off the oven, crack the oven door, and let the cheesecake cool inside for about 1 hour. Then remove it from the water bath and let it cool completely at room temperature.

   • Refrigerate the cheesecake for at least 4 hours, or preferably overnight.

7. Serve:

   • Before serving, garnish with a dusting of cinnamon or chai spice, and a dollop of whipped cream if desired.

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Grocery list

2 cups gingersnap cookies (about 30-40 cookies, depending on size)

granulated sugar

unsalted butter

3 (8 oz) cream cheese (24 oz total)

1 cup pumpkin puree (canned or homemade)

1 cup granulated sugar

1/2 cup brown sugar

3 large eggs

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

1/2 cup heavy cream

Ground cinnamon

Ground ginger

Ground cardamom

Ground allspice

Ground nutmeg

Ground cloves (optional)

Whipped cream (optional)