Vanilla Chai Cheesecake Recipe
A creamy, spiced Vanilla Chai Cheesecake featuring chai-inspired warm spices, a gingersnap–amaretti cookie crust, and thickened vanilla yogurt for extra tang and richness. Smooth, velvety, fragrant, and perfect for fall and winter gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 2 hours 5 minutes
- Yield: One 9-inch cheesecake
- Category: Dessert
- Cuisine: American
Ingredients
Yogurt Step:
2 (6-ounce) containers vanilla yogurt
Crust:
1 cup crushed gingersnap cookies
1/2 cup crushed amaretti cookies
3 tablespoons melted butter
Filling:
4 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon salt
4 large eggs
(Optional) 1 (8-ounce) jar caramel sauce, for serving
Instructions
1. Place vanilla yogurt in a coffee-filter-lined strainer set over a bowl. Refrigerate 40 minutes to drain excess liquid. Discard liquid and set thickened yogurt aside.
2. Preheat oven to 350°F (175°C).
3. Combine crushed gingersnap cookies, crushed amaretti cookies, and melted butter. Press mixture firmly into bottom of a 9-inch springform pan.
4. Bake crust 12 minutes until lightly golden. Remove, reduce oven temperature to 325°F (165°C), and let crust cool completely.
5. In a large mixing bowl, beat cream cheese, sugar, vanilla, cinnamon, ginger, cardamom, and salt until smooth.
6. Add eggs one at a time, beating on low and scraping bowl after each addition. Stir in drained yogurt.
7. Pour filling into cooled crust. Bake at 325°F (165°C) for about 50 minutes—edges should be set, center slightly jiggly.
8. Turn the oven off and cool cheesecake completely (crack the oven door slightly to prevent cracking), then refrigerate until fully chilled.
9. Remove springform ring, slice, and serve. Drizzle with caramel sauce if desired.
Notes
Draining the yogurt removes excess moisture, preventing a loose filling.
Cool crust fully before adding the filling.
Cooling slowly (or using a water bath) reduces cracking.
Chai spice blend can be used instead of individual spices.
Gingersnap-amaretti crust can be swapped for graham crackers.
Find it online: https://thecozycuppa.com/vanilla-chai-cheesecake/