Spiced Chai Cheesecake + Gingersnap Crust
Indulge in the warm, comforting flavors of our Spiced Chai Cheesecake with a delightful Gingersnap Crust. This creamy dessert seamlessly blends the aromatic spices of chai tea with a rich cheesecake filling, all nestled atop a crunchy and sweet gingersnap base. Perfect for gatherings or as a cozy treat after a long day, this cheesecake is sure to impress family and friends alike. With its unique flavor profile and inviting warmth, it’s designed to become a beloved staple in your dessert repertoire!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 box organic Gingersnap cookies (about 15–20 cookies), chopped
- 1 1/2 cups chopped Graham crackers (about 8–10 crackers)
- 3 tablespoons organic brown sugar
- 4 tablespoons unsalted butter, melted
- 3 packages (8 oz.) organic cream cheese, softened
- 1 cup organic pure cane sugar
- 4 tablespoons organic all-purpose flour
- 3 large organic eggs
- 1/2 cup Greek yogurt
- Spices: cinnamon, nutmeg, ginger, cloves, allspice, cardamom
Instructions
- Preheat your oven to 350°F (175°C). Combine chopped gingersnap cookies, graham crackers, brown sugar, and melted butter in a bowl. Press firmly into the bottom of a springform pan.
- Bake crust for about 10 minutes until fragrant.
- In another bowl, beat cream cheese and sugar until smooth. Add flour, eggs one at a time, Greek yogurt, and spices; mix until just combined.
- Pour filling onto the cooled crust and spread evenly.
- Bake for approximately 40 minutes until edges are set but center is slightly jiggly.
- Cool in the oven with door ajar for an hour; then refrigerate for at least four hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Sugar: 22g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg