Pumpkin Chai Spiced Cheesecake (Printable Version)
Creamy pumpkin cheesecake with warm chai spices and a crunchy gingersnap crust, ideal for fall celebrations.
# Everything You’ll Need:
→ Crust
01 -
3 cups gingersnap cookie crumbs
02 -
1 cup unsalted butter, melted
→ Filling
03 -
4 cups cream cheese, softened
04 -
2 cups pumpkin puree
05 -
2 cups granulated sugar
06 -
6 large eggs
07 -
2 teaspoons vanilla extract
08 -
2 teaspoons ground cinnamon
09 -
1 teaspoon ground ginger
10 -
1 teaspoon ground nutmeg
11 -
½ teaspoon ground cloves
12 -
½ teaspoon salt
# Steps to Cook:
01 -
Set the oven temperature to 325°F (160°C).
02 -
Combine gingersnap cookie crumbs and melted butter in a bowl until evenly mixed.
03 -
Press the crumb mixture firmly into the bottom of a springform pan to create an even crust layer.
04 -
In a large bowl, beat the cream cheese until smooth and creamy using a hand mixer or stand mixer.
05 -
Incorporate pumpkin puree, granulated sugar, eggs, and vanilla extract into the cream cheese, mixing thoroughly until homogeneous.
06 -
Stir in ground cinnamon, ginger, nutmeg, cloves, and salt until evenly distributed throughout the filling.
07 -
Pour the prepared filling evenly over the gingersnap crust in the springform pan.
08 -
Bake for 50 to 60 minutes until the center is set but retains a slight jiggle.
09 -
Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
10 -
Transfer to the refrigerator and chill for a minimum of 4 hours or preferably overnight before serving.
# Extra Suggestions:
01 -
For enhanced richness, use full-fat cream cheese. Garnish servings with whipped cream and a light dusting of cinnamon. Store any leftovers refrigerated up to 5 days.