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Chai-Spiced Pumpkin Cheesecake

This pumpkin cheesecake features a creamy filling infused with warm chai spices like cinnamon, cardamom, and ginger, blended into a smooth, velvety texture. The dessert has a dense yet tender crumb with a toasted crust, offering a harmonious balance of spice and sweetness in each bite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestive biscuit crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup packed light brown sugar
  • 1 1/2 cups canned pumpkin puree
  • 3 large eggs room temperature
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves optional
  • 1/2 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric Mixer
  • 9-inch springform pan
  • Rubber spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs and granulated sugar in a bowl, then stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
  2. Bake the crust for about 10 minutes until lightly fragrant and set aside to cool slightly.
  3. In a large mixing bowl, beat the softened cream cheese and light brown sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.
  4. Add the pumpkin puree and vanilla extract to the cream cheese mixture; beat until fully incorporated and smooth.
  5. One at a time, beat in the eggs, mixing just until combined after each addition. The mixture should be smooth with no streaks.
  6. In a small bowl, mix cinnamon, ginger, cardamom, and cloves. Add these spices to the batter and beat until evenly distributed, creating a fragrant, well-spiced filling.
  7. Pour the spicy pumpkin filling over the cooled crust, smoothing the top with a spatula for an even surface.
  8. Bake the cheesecake in the center of the oven for 60 minutes, or until the edges are set but the center slightly jiggles when shaken.
  9. Turn off the oven and let the cheesecake cool inside for about an hour to prevent cracks, then transfer to a wire rack to cool completely.
  10. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavors before serving.
  11. Slice the chilled cheesecake with a sharp knife, and enjoy the rich, spiced flavor with a dollop of whipped cream if desired.

Notes

For best results, ensure cream cheese is softened and eggs are at room temperature to achieve a smooth filling. Adjust spice levels according to taste preferences.