Chai Pumpkin Cheesecake
Published 10/10/2021 • Updated 6/22/2022
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This chai pumpkin cheesecake recipe brings together everything you love about warm fall spices in decadent cheesecake form. Enjoy!
The Perfect Fall Cheesecake
It’s pumpkin season, people! And let’s not forget chai season, too! This chai pumpkin cheesecake brings together these two deliciously autumnal flavors to make this ultimate fall dessert.
why you’ll love this cheesecake
- Super creamy and decadent texture
- Delicious flavor made even better with a homemade crust
- Topped with whipped cream and a sprinkle of chai spice
- Serves a crowd — this recipe makes 8-10 slices
Before Starting this Recipe
- Use a stand mixer: We highly recommend using a Kitchen Aid, but any brand will do. A stand mixer is best because it is consistent and your arm won’t get tired.
- Don’t have ginger snap crumbs? To make the crumbs, pulse ginger snap cookies in the food processor until they are a fine crumb – about 30-45 seconds.
- Make sure your cream cheese is softened: Starting with softened cream cheese will ensure that your filling is creamy with no clumps!
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.
Chai Pumpkin Cheesecake – What You Need
For the crust
- Ginger snap cookies: Simply pulse whole ginger snap cookies in the food processor until they are the texture of sand. We love opting for a ginger snap crust for this cheesecake because it adds the perfect amount of spice.
- Butter: Butter holds the crust together and ensures that it isn’t too crumbly when sliced. Don’t skip the butter!
For the filling
- Cream cheese: make sure to buy full-fat cream cheese, and make sure it’s at room temperature to avoid any lumps in your cheesecake filling.
- Whole milk: the whole milk helps to give this pumpkin chai cheesecake a super creamy texture.
- Pumpkin puree: Gives this cheesecake its pumpkin flavor and color.
- Chai spice: This helps give the cheesecake a bit of spice and warmth, and complements the pumpkin flavors perfectly.
- Granulated sugar: white sugar is best in this recipe and we don’t recommend swapping it for anything else.
- Eggs: eggs are used as a bind for cheesecake and give it their classic creamy texture. They are absolutely essential so don’t swap these or leave them out.
- Vanilla: a little goes a long way to enhance the sweet flavors of this cheesecake.
simple
spring form pan
Always have your cupboards stocked with a spring form pan for cheesecake making!
How to Make Chai Pumpkin Cheesecake
This pumpkin chai cheesecake uses an easy homemade crust, and traditional cheesecake filling ingredients jazzed up with pumpkin puree and chai spices throughout. Here’s how to make it:
For the crust
- Preheat your oven to 350ºF. While the oven is preheating, grease a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper.
- In a small bowl, stir together the gingersnap crumbs and melted butter, and mix until the mixture resembles wet sand.
- Transfer the crust to the springform pan and press it into the bottom to create an even crust.
- Bake for 5 minutes, and then set the pan aside to cool while you make the filling.
For the Cheesecake
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the cream cheese is smooth and light.
- Add the sugar, pumpkin puree, milk, flour, chai spice, and vanilla and mix to combine.
- With the mixer on low speed, add the eggs one at a time.
- Scrape down the sides of the bowl to make sure all of the cream cheese has been incorporated.
- Transfer the cheesecake filling to the prepared pan and bake for 55-60 minutes, or until the cheesecake is lightly browned on top and set in the center.
- Turn the oven off, but leave the cheesecake in the oven to cool for one hour.
- Then transfer the cheesecake to the fridge to cool overnight (or at least 6 hours at a minimum).
- Slice and serve chilled. Enjoy!
Tips for Making the Best Cheesecake
- Be sure your cream cheese and eggs are room temperature.
- Do not over mix your batter.
- Don’t skip the 1 hour cooling down in the oven.
Toppings for Chai Pumpkin Cheesecake
We love topping this cheesecake with whipped cream and a dash of chai spice!
Other topping ideas:
- Fresh berries
- Chocolate syrup
- Caramel drizzle
How to Store Cheesecake
To store this chai pumpkin cheesecake, cover the it with plastic wrap right in the spring form pan, and place it in the refrigerator for up to 7 days.
How to Freeze Cheesecake
Freezing a cheesecake is very simple! If you’d like to freeze your healthy cheesecake for later, let the cheesecake cool completely in a spring-form pan. Wrap the cheesecake (and springform pan) in plastic wrap and place it in the freezer for up to 3 months.
To thaw the cheesecake, remove it from the freezer and let it thaw completely before serving.
Chai Pumpkin Cheesecake
Ingredients
For the Crust
- 2 cups gingersnap cookie crumbs
- 6 tablespoons butter, melted
For the Cheesecake
- 24 oz. cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ¼ cup whole milk
- 2 tablespoons all-purpose flour, optional (see notes)
- 1 teaspoon chai spice
- 1 teaspoon pure vanilla extract
- 4 large eggs
Instructions
For the Crust
- Preheat your oven to 350ºF. Grease a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper.
- In a small bowl, stir together the gingersnap crumbs and melted butter. Mix until the mixture resembles wet sand.
- Transfer the crust to the springform pan and press it into the bottom to create an even crust.
- Bake for 5 minutes. Then set the pan aside to cool while you make the filling.
For the Cheesecake
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the cream cheese is smooth and light.
- Add the sugar, pumpkin puree, milk, flour, chai spice, and vanilla and mix to combine.
- With the mixer on low speed, add the eggs one at a time.
- Scrape down the sides of the bowl to make sure all of the cream cheese has been incorporated.
- Transfer the cheesecake filling to the prepared pan and bake for 55-60 minutes, or until the cheesecake is lightly browned on top and set in the center.
- Turn the oven off, but leave the cheesecake in the oven to cool for one hour.
- Then transfer the cheesecake to the fridge to cool overnight (or at least 6 hours minimum).
- Slice and serve chilled. Store any leftover cheesecake in an airtight container in the fridge for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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