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Spiced Chai Cheesecake + Gingersnap Crust
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Spiced Chai Cheesecake + Gingersnap Crust

Spiced Chai Cheesecake + Gingersnap Crust---the best rendition of chai tea latte in cheesecake form in addition to delicious ginger flavor. This cheesecake comes completely based with a thick, tasty Gingersnap + Graham Cracker mixed crust, followed by a velvety spiced chai cheesecake filling and a simple whipped topping to pull it all together. You can’t have a family gathering or special occasion during this season without this dessert recipe. 
Course Dessert
Keyword baked, chai tea, cheesecake, christmas, classic, creamy, crust, dessert, easy, fall recipe, ginger, holidays, homemade, indulge, recipe, spices, sweet, traditional, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea


Gingersnap Graham Cracker Crust:

  • ½ (14 oz.) box organic Gingersnap cookies, chopped (About 15-20 Cookies)
  • 1 ½ cups Graham crackers, chopped (About 8-10 Graham Crackers)
  • 3 Tbsps organic brown sugar (I use Sugar in the Raw)
  • 1 tablespoon ground cinnamon
  • 4-5 Tbsps unsalted butter, melted

Cheesecake Filling:

  • 3 (8 oz.) packages organic cream cheese, softened at room temp. (I use Organic Valley)
  • 1 cup organic pure cane sugar (I use Wholesome Sweets)
  • 4 Tbsps organic all-purpose flour (I use Bob's Red Mill)
  • 2 tsps vanilla extract
  • 3 large organic eggs, room temp. (I use Organic Valley)
  • ½ cup greek yogurt (See Notes!)
  • ¼ teaspoon sea salt

Chai Spice Mix:

  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • teaspoon ground cardamom


  • Whipped Cream (See Notes for Homemade!)



  • Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
  • Grind the gingersnap cookies and graham crackers until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the gingersnap-graham cracker mixture, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
  • Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
  • Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

Cheesecake Filling:

  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the yogurt, salt, and spices, and continue mixing.
  • Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.
  • Pour the batter into the prepared pan until just about filled. **NOTE: Leaving a little room at the top prevents the cheesecake from spilling over while baking.**
  • Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
  • Remove cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour. Once cooled, top with whipped cream (optional) and sprinkle with additional chai spice mix.
  • Slice and enjoy!
  • Bon Appetit!


STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
YOGURT: If you don't want to use yogurt for this recipe, you can substitute with low-fat sour cream. 
HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.*