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Best Easy Chai-Spiced Pumpkin Cheesecake Recipe

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A creamy, silky pumpkin cheesecake infused with warm chai spices, featuring a graham cracker crust and optional chai-spiced whipped cream. Perfect for cozy nights and holiday gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • 24 ounces cream cheese, softened (three 8-ounce blocks)
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 2 teaspoons chai spice blend (1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon cardamom, ¼ teaspoon cloves, pinch of black pepper)
  • 1 cup heavy cream, cold (for whipped cream)
  • 2 tablespoons powdered sugar (for whipped cream)
  • ½ teaspoon chai spice blend (for whipped cream)

Instructions

  1. Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, coming up the sides by at least an inch.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ½ teaspoon cinnamon. Pour in melted butter and stir with a fork until the mixture looks like wet sand. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
  3. Prepare the water bath: Boil a kettle of water (about 4-5 cups) and set aside.
  4. Make the filling: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add 1 cup sugar and beat for another minute. Add pumpkin puree, sour cream, and vanilla extract; beat on low speed until just combined.
  5. Add eggs one at a time on low speed, beating just until incorporated (about 15 seconds each). Scrape down the bowl between additions. Sprinkle chai spice blend over batter and fold in gently with a spatula. Pour filling over cooled crust and smooth the top.
  6. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, until edges are set but center still jiggles slightly.
  7. Turn off the oven and crack the oven door open. Let cheesecake sit in the oven for 1 hour. Remove from water bath, take off foil, and place on a cooling rack to cool completely at room temperature, about 2 hours.
  8. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. Just before serving, make the whipped cream: In a chilled bowl, combine cold heavy cream, powdered sugar, and ½ teaspoon chai spice blend. Beat with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
  10. Run a thin knife around the edge of the pan before releasing the springform clasp. Slice with a sharp knife, wiping the blade clean between cuts. Top with chai-spiced whipped cream and a dusting of cinnamon if desired.

Notes

Room temperature ingredients are crucial for a smooth texture. The water bath helps prevent cracking. If cracks appear, the whipped cream will cover them. For best flavor, chill overnight.

Nutrition

Keywords: pumpkin cheesecake, chai spiced, fall dessert, Thanksgiving, cheesecake recipe, pumpkin dessert, chai spice

Find it online: https://goldensimmer.com/best-easy-chai-spiced-pumpkin-cheesecake-recipe/