Pumpkin Chai Cheesecake (video)
This is the creamiest and dreamiest pumpkin cheesecake you'll ever make! It has a gingersnap cookie crust and is perfectly spiced with cinnamon and cardamom.
Ingredients
- 1 & 1/4 cups (150g) gingersnap cookie crumbs
- 3 Tbsp melted butter
- 24 oz (3 packages/250g each) of cream cheese softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (245g) canned pumpkin puree
- 1 tsp pumpkin spice (or 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg)
- 1 tsp cardamom spice
Instructions
- Preheat oven to 325F and set aside a 9" springform pan.
- Mix the cookie crumbs and butter together. Press onto the bottom of the springform pan.1 & 1/4 cups (150g) gingersnap cookie crumbs, 3 Tbsp melted butter
- Using and electric mixer, blend the cream cheese and sugar until combined.24 oz (3 packages/250g each) of cream cheese, 1 cup (200g) granulated sugar
- Add in the eggs, one at a time, mixing well in between.3 large eggs
- Then add in the pumpkin and spices. Mix again until smooth. Gently pour over crust.1 cup (245g) canned pumpkin puree, 1 tsp pumpkin spice, 1 tsp cardamom spice
- Place pan on top of a baking sheet to prevent any drippings from burning onto the bottom of your oven. Bake for 50-60 minutes or until the center is almost set. You want 2-3 inches of the center to still be jiggly because it will firm up as it cools.
- Run a thin knife along the sides to loosen the edges from the pan. Leave the cheesecake in the pan to cool completely. Then chill in the fridge for a minimum of 2 hours or overnight.
Notes
Top with some sweetened whipped cream or caramel sauce if desired.
Nutrition
Calories: 266kcal | Carbohydrates: 38g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 603mg | Potassium: 312mg | Fiber: 1g | Sugar: 27g | Vitamin A: 4026IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 2mg