BL Chai Cheesecake Recipe

If I had to pick one dessert, well I hope I never have to pick one dessert cause #foodie! BUT if I ever had to it would most definitely be a hard decision between cookies and cheesecake. Well for this recipe I morphed the two together into the most delicious thick and fluffy cheesecake with a crunchy and gingery crust.

So i’m just going to come right out and say it. Cheesecake is by no means good for you. Preparing it made me a bit appalled at how much dairy and sugar goes into the recipe, but thank goodness it is only something I have once a year! Everything in moderation!

This recipe is inspired but yet another one of my favorites, Chai lattes. I love the subtle spice, but power of vanilla that Chai lattes have and their creamy richness that I had to add chai spice into this cheesecake. It is vanilla chai flavored and boasts a crunchy gingersnap crust that is out of this world. Ok enough, I’m drooling over here time to get to the recipe! I hope this makes its way on to your Thanksgiving table, and if it does tag me on Instagram @blissfullylively

BL-Chai-Cheesecake-Recipe

Ingredients:

For Crust:

  • 1 1/2 cups gingersnap cookies, ground (about 1 16 oz. bag)
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar

For Chai Spice Blend:

  • 1 tbsp. ground cardamom
  • 1 tbsp. ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cloves

For Filling:

  • 5 (8 oz) cream cheese, softened
  • 1 3/4 cup granulated sugar
  • 3 tbsp all purpose flour
  • 3 tbsp chai spice blend
  • 1/4 tsp salt
  • 5 large eggs
  • 2 large egg yolks

Directions:

For Crust:

  1. Preheat oven to 350 degrees.
  2. Place cookies in food processor.
  3. Blend until cookies are fine crumbs.
  4. Pour cookie crumbs into medium sized bowl.
  5. Stir together cookie crumbs, melted butter & sugar.
  6. Press in the bottom and 1 inch up the side of a spring form pan.
  7. Bake 6-8 minutes

For Filling:

  1. In a large mixing bowl beat cream cheese until soft and creamy, add sugar, flour, chai spice blend, salt & eggs.
  2. Beat until all ingredients are whipped and silky.
  3. Pour into baked crust.
  4. Bake 55-60 minutes.
  5. Let rest on counter to cool 1 hour.
  6. Cover and place in fridge to cool over night.
  7. Sprinkle rest of chai spice blend on top of cheesecake.
  8. ENJOY!

Xo,

Lauren

If you’re in need of a sweet & savory side dish take a peek at the Bourbon Maple Sweet Potatoes!