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Spiced Chai Cheesecake + Gingersnap Crust

Spiced Chai Cheesecake + Gingersnap Crust
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Indulge in the cozy flavors of fall with our Spiced Chai Cheesecake + Gingersnap Crust. This delightful dessert marries the warm, aromatic spices of chai with a crunchy, zesty gingersnap crust, offering a unique and comforting treat that’s perfect for any gathering. Whether you’re hosting a holiday celebration or simply enjoying a cozy weekend at home, this cheesecake is sure to impress family and friends alike. It’s not only delicious but also simple to prepare, allowing you to enjoy more time with loved ones while savoring this indulgent treat.

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 Tbsps organic brown sugar
  • 3 packages (8 oz. each) organic cream cheese, softened
  • 1 cup organic pure cane sugar
  • 4 large organic eggs
  • 1/2 cup Greek yogurt
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cardamom

Instructions

  1. Preheat your oven to 350°F (175°C). In a bowl, mix chopped gingersnap cookies and graham crackers with brown sugar and cinnamon. Pour in melted butter and blend until well coated. Press firmly into the bottom of a springform pan to create the crust.
  2. In another bowl, beat softened cream cheese until smooth. Gradually add pure cane sugar and mix until combined. Stir in flour and vanilla extract; then add eggs one at a time until fully incorporated.
  3. Mix in Greek yogurt along with all spices until well blended.
  4. Pour the cheesecake filling over the crust in the springform pan. Bake for about 40 minutes or until set but slightly wobbly in the center. Cool at room temperature before refrigerating for at least four hours or overnight.
  5. Serve topped with whipped cream and an optional sprinkle of cinnamon.

Nutrition

Find it online: https://simplyhomecooking.com/spiced-chai-cheesecake-gingersnap-crust/