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Chai Latte Cheesecake

This Chai Latte Cheesecake is pure bliss! A spiced graham cracker crust meets a silky chai-infused filling for a cozy, elegant dessert.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Chai, Cheesecake, Dessert, Easy, Elegant, Spiced
Servings: 8 servings

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs crunchy, spiced crust
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
  • 1 teaspoon ground cinnamon for crust

For the Filling:

  • 1 cup granulated sugar remaining sugar for filling
  • 2 teaspoons ground cinnamon total 2 tsp including crust; 1 tsp in crust and 1 tsp in filling
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cardamom
  • 1 cup cream cheese softened
  • 1 cup sour cream
  • 0.25 cup all-purpose flour
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup brewed chai tea cooled

Instructions

Step 1: Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup of the sugar, 1 teaspoon cinnamon, and the melted butter. Mix until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottom of your springform pan, creating an even layer. Bake the crust for 10 minutes, then allow it to cool while you prepare the filling.

Step 2: Brew the Chai Tea

  • Prepare a strong cup of chai tea using your favorite tea bags or loose leaves. Let it steep until fragrant, then cool to room temperature. This brewed chai tea will give the cheesecake its signature chai flavor.

Step 3: Make the Filling

  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the remaining 3/4 cup sugar, sour cream, and flour, mixing until fully combined. Beat in the eggs one at a time, making sure each is incorporated before adding the next. Stir in the vanilla extract and the chai tea. Finally, fold in the ginger, cardamom, and the remaining 1 teaspoon cinnamon for that authentic chai spice blend.

Step 4: Assemble and Bake

  • Pour the filling over the cooled crust, smoothing the top with a spatula. Place the cheesecake in the oven and bake for 50-60 minutes. The edges should be set, but the center will still have a slight jiggle. Turn the oven off and leave the cheesecake inside for an additional hour to prevent cracking.

Step 5: Chill and Serve

  • Remove the cheesecake from the oven and cool completely on a rack. Once cooled, refrigerate for at least 4 hours, preferably overnight. When ready to serve, release the springform pan and slice into generous pieces. For a special touch, garnish with a light dusting of cinnamon or a drizzle of honey.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Whisk
  • Cooling rack

Notes

  • Add a swirl of caramel or honey on top before baking for extra sweetness.
  • Top with whipped cream and a sprinkle of crushed pistachios for added texture.
  • Use gluten-free graham crackers if you prefer a gluten-free version.
  • Try substituting sour cream with Greek yogurt for a tangier bite.
  • Experiment with chai spice blends by adding a pinch of cloves or nutmeg.