50 Insanely Good Pumpkin Chai Cheesecake
A creamy pumpkin cheesecake with warm chai spices, set on a crunchy gingersnap crust.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 6 hours 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
- Preheat oven to 325°F.
- Mix gingersnap crumbs with melted butter and press into a springform pan.
- Beat cream cheese and sugar until smooth.
- Add pumpkin, eggs, vanilla, and spices, mixing well.
- Pour filling over crust and bake for 50 minutes.
- Turn off oven and let cheesecake cool inside for 1 hour before chilling.
Notes
- Use room temperature ingredients for smoother texture.
- Chill cheesecake for at least 4 hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg