Name: 50 Insanely Good Pumpkin Chai Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 cups gingersnap crumbs; 1/4 cup melted butter; 24 oz cream cheese, softened; 1 cup sugar; 1 cup pumpkin puree; 3 eggs; 1 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp cardamom; 1/4 tsp cloves; 1/4 tsp nutmeg

Jump to Recipe

Oh, the moment that first crisp autumn breeze hits, I’m already dreaming of my pumpkin chai spiced cheesecake with gingersnap crust. There’s something magical about that first bite – the creamy pumpkin filling spiked with warm chai spices, all nestled into that snappy ginger cookie crust. It’s become my signature fall dessert ever since I accidentally threw some chai spices into my regular pumpkin cheesecake recipe one sleepy Thanksgiving morning (best kitchen mistake ever!). Now my family demands it the second the leaves start turning. Trust me, once you try this cozy flavor combo, you’ll understand why we go wild for it every year.

Why You’ll Love This Pumpkin Chai Spiced Cheesecake

Oh honey, let me count the ways this pumpkin chai spiced cheesecake will steal your heart! First off, that ginger cookie crust? It’s like autumn in every crunchy bite. Then there’s the filling – so creamy it practically melts on your tongue, with just the right kick of chai spices to warm you up from the inside out. And the best part? It’s shockingly easy to make – no fancy techniques, just good old-fashioned mixing and baking. Even my nephew could make this (and he once burned microwave popcorn). Whether you’re hosting Friendsgiving or just treating yourself, this dessert hits all the right cozy notes.

Ingredients for Pumpkin Chai Spiced Cheesecake with Gingersnap Crust

Grab your grocery list – we’re keeping things simple but specific! For the crust, you’ll need exactly 2 cups of gingersnap crumbs (about 30 cookies crushed fine) and ¼ cup melted butter – I always use salted for that extra flavor punch. Now for the star of the show: the filling starts with 24 ounces of cream cheese (that’s 3 blocks), softened to room temperature – no cheating here or you’ll get lumps! Plus 1 cup granulated sugar, 1 cup packed pumpkin puree (not pumpkin pie filling!), 3 large eggs (seriously, large – not medium or jumbo), 1 teaspoon vanilla extract, and our chai spice dream team: 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon cardamom (my secret weapon), ¼ teaspoon cloves, and ¼ teaspoon fresh grated nutmeg if you’re feeling fancy. That’s it – just 12 simple ingredients for pure autumnal bliss!

Equipment You’ll Need

Okay, let’s talk tools – nothing too fancy, promise! You’ll absolutely need a 9-inch springform pan (that’s the one with the removable sides – lifesaver for cheesecakes!). My trusty stand mixer does the heavy lifting, but a hand mixer works great too. Don’t forget a good spatula for scraping down the bowl (those cream cheese bits love to hide!) and a measuring cup for the gingersnap crumbs. That’s really it – though I never say no to an extra bowl for tasting spoonfuls of filling!

How to Make Pumpkin Chai Spiced Cheesecake with Gingersnap Crust

Alright, let’s get baking! I’ve made this pumpkin chai spiced cheesecake so many times I could do it in my sleep, but I’ll walk you through each step carefully. The secret is taking your time – cheesecakes reward patience (unlike my dog who wants treats NOW). We’ll tackle this in three easy stages: making that glorious gingersnap crust, whipping up the spiced pumpkin filling, and the all-important baking and cooling process.

Preparing the Gingersnap Crust

First things first – preheat that oven to 325°F! Now, take your gingersnap crumbs (homemade or store-bought, no judgment here) and mix them with the melted butter until it looks like wet sand. Here’s my trick: I like to press the mixture into the springform pan using the bottom of a measuring cup – it gives you perfect, even pressure. Really work it up the sides about 1 inch to create a little wall for all that luscious filling. Pop it in the oven for just 8 minutes to set – you’ll smell when it’s ready, that spicy ginger aroma will make your whole kitchen smell like fall.

Mixing the Pumpkin Chai Cheesecake Filling

Now for the magic! In your mixing bowl, beat the room-temperature cream cheese (I told you this was important!) with the sugar until it’s completely smooth – about 2 minutes on medium. Scrape down the sides (those sneaky lumps hide there!). Add the pumpkin puree and blend until just combined. Crack in the eggs one at a time, mixing after each – don’t go crazy here, we’re not making scrambled eggs! Finally, stir in the vanilla and all those gorgeous spices. The batter should be velvety smooth with no streaks – if you see any stubborn lumps, give it one more quick mix by hand with a spatula.

Baking and Cooling the Cheesecake

Pour that beautiful orange filling into your prepared crust and gently smooth the top. Bake for about 50 minutes – you’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O, not a waterbed). Here’s the crucial part: turn off the oven and crack the door open with a wooden spoon. Let the cheesecake cool slowly inside for 1 hour – this prevents cracks better than any fancy technique I’ve tried. After that, transfer it to the fridge for at least 4 hours (overnight is even better) to set completely. I know it’s torture to wait, but trust me – that first slice will be worth it!

Tips for Perfect Pumpkin Chai Spiced Cheesecake

Listen, I’ve cracked more cheesecakes than I’d like to admit (literally), so here’s my hard-won wisdom for pumpkin chai spiced cheesecake success! First rule: don’t overmix after adding eggs – too much air causes cracks. That jiggle test? The center should wobble like Santa’s belly, not slosh like a water balloon. Always use room temp ingredients – cold cream cheese is the enemy of smooth filling! And here’s my weird trick: place a pan of water on the oven rack below to create steam – it keeps the top from drying out. Most importantly? Don’t peek! That oven door is not a TV screen.

Serving and Storing Your Cheesecake

Oh, the grand finale! I love serving this pumpkin chai spiced cheesecake with a dollop of fresh whipped cream and a sprinkle of gingersnap crumbs for crunch. A drizzle of caramel sauce takes it over the top – just saying! Store any leftovers (ha!) covered in the fridge for up to 5 days. The flavor actually gets better after a day as the spices mingle. For longer storage, wrap slices tightly and freeze for 2-3 months – though in my house, it never lasts that long!

Pumpkin Chai Spiced Cheesecake Variations

Don’t be afraid to play with this pumpkin chai spiced cheesecake recipe – I tweak it all the time! Swap cardamom for extra nutmeg if you’re feeling nostalgic, or try adding a pinch of black pepper for an unexpected kick. Crushed Biscoff cookies make a delicious crust alternative to gingersnaps. For gluten-free friends, almond flour crust works beautifully (just add an extra tablespoon of butter). The spiced pumpkin filling is endlessly adaptable!

Nutritional Information

Okay, let’s be real – nobody eats cheesecake for the nutritional benefits! But since you asked, here’s the scoop on my pumpkin chai spiced cheesecake: each generous slice packs about 380 calories (worth every one!). These are estimates based on the exact ingredients I use – your mileage may vary slightly depending on brands. Each serving has 24g fat (that creamy goodness!), 35g carbs (mostly from that heavenly crust), and 6g protein. The spices pack antioxidants while the pumpkin offers vitamin A – see? Practically health food! Enjoy responsibly… or don’t – I won’t judge!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?
You bet! Roast about 1½ cups of pumpkin cubes until tender, then puree until smooth. Just make sure to drain any excess liquid – fresh pumpkin tends to be waterier than canned. I’ve done both ways, and while canned is more consistent, homemade gives that extra “I grew this!” satisfaction.

Help! My cheesecake cracked – what now?
First, don’t panic! Even cracked cheesecakes taste amazing. Next time, try the water bath trick I mentioned. For this one? Cover the top with whipped cream or caramel drizzle – instant camouflage and bonus deliciousness. My grandma always said “the best desserts have character!”

Can I make this without a springform pan?
You can use a regular cake pan lined with parchment paper, but getting slices out cleanly gets tricky. If that’s all you’ve got, freeze the cheesecake for 30 minutes before carefully lifting it out. Honestly though? A $15 springform pan is worth every penny for cheesecake lovers.

How do I know when the cheesecake is fully set?
The edges should look matte and the center should jiggle slightly when you gently shake the pan – think “firm Jell-O wobble.” It’ll firm up more as it chills. If you’re nervous, stick a toothpick in the center – it should come out mostly clean with just a few moist crumbs.