Chai Spice Cheesecake

Description §

This delicious Chai Spice Cheesecake is a wonderful combination of chai spices and cheesecake. It has a Biscoff cookie crust, velvety smooth chai spice cheesecake filling, and a generous topping of whipped cream. This dessert is full of flavor that will send you straight into a fall mood.

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Ingredients §

• 250 g biscoff cookies (or ginger snap cookies)
• 1 tbsp granulated sugar
• 75 g butter
• 1 tbsp ground cardamom
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• ¼ tsp ground black pepper
• 800 g cream cheese, full fat (room temperature)
• 250 g granulated sugar
• 200 g sour cream 14-18% (room temperature)
• 1 1/2 tbsp cornstarch
• 2 1/2 tsp vanilla extract
• 4 large eggs
• 120 g heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp ground cinnamon for dusting

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Method §

1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a food processor, pulse the biscoff cookies until they are finely ground. Add in 1 tbsp of granulated sugar and pulse again. Melt 75 g of butter and add it to the cookie crumbs. Pulse until the mixture is well combined.
3. Press the cookie mixture into the bottom of the prepared pan, using a flat-bottomed glass to press it down evenly. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
4. In a small bowl, mix together the ground cardamom, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and ground black pepper. Set aside.
5. In a large bowl, beat the cream cheese and granulated sugar until smooth. Add in the sour cream, cornstarch, and vanilla extract and beat until well combined.
6. Add in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
7. Slowly pour in the heavy cream and mix until just combined.
8. Add in the chai spice mixture and mix until well combined.
9. Pour the filling over the cooled crust and smooth the top with a spatula.
10. Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
11. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
12. Remove the cheesecake from the oven and let it cool completely on a wire rack.
13. Once cooled, cover and refrigerate for at least 4 hours or overnight.
14. Before serving, remove the cheesecake from the pan and place it on a serving plate.
15. In a small bowl, whip the heavy cream and powdered sugar until stiff peaks form. Pipe or spread the whipped cream over the top of the cheesecake.