Enjoy the perfect fusion of Indian and Western flavors with this Masala Chai Cheesecake. Infused with warm chai spices, this creamy dessert is ideal for fall, Diwali, and holiday celebrations.
As the air turns crisp and the leaves fall, it’s the perfect time to savor the warmth of chai spices in a whole new way. Enter Masala Chai Cheesecake—a fusion of rich masala chai flavors and the creamy indulgence of a classic cheesecake. This East-meets-West dessert brings together the comforting notes of cinnamon, cardamom, ginger, and cloves, making it a perfect companion for chilly fall evenings.
But this isn’t just a fall favorite—it’s also an ideal treat for Diwali and other holiday celebrations. Imagine serving this spiced, aromatic cheesecake alongside traditional Diwali sweets, offering a deliciously unexpected twist to your dessert table. The warm chai flavors bring a sense of coziness and festivity to every bite, making it a great way to blend tradition with something new.
Whether you’re hosting a Diwali gathering, planning a Thanksgiving dessert, or simply enjoying a quiet moment with tea, Masala Chai Cheesecake is the perfect choice for celebrating the season with a little extra flair. It’s a dessert that feels special, while still embracing the familiar comfort we all crave during the holidays.
Masala Chai Cheesecake
Ingredients
For the Crust:
- 1 sleeve Biscoff cookies
- 4 Tbsp melted, unsalted butter
For the Chai Masala:
- 3 tsp Ground Cinnamon
- 2 tsp Ground Cardamom
- 2 tsp Ground Ginger
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Nutmeg
For the Cheesecake Filling:
- 2 8oz packages of cream cheese at room temperature
- 1/2 c plain greek yogurt
- ⅓ c brown sugar
- 1 tsp vanilla extract
- 1 ½ tbsp chai spice mix
- 2 eggs
- Pinch of salt
For the Topping:
- 8-10 Biscoff cookies, roughly crushed
Instructions
- Preheat the oven to 325 degrees F.
- Prepare a 9-inch springform pan lined with parchment paper in the bottom. Grease the sides and add baking paper to the sides of the baking pan.
- Line the bottom of the pan with a triple layer of aluminum foil.
- Combine graham crackers with melted butter and mix well.
- Press the mixture well with your fingers to the bottom of the pan to make the crust. Bake for 5 minutes.
- Meanwhile, combine all of the spices for the chai mix in a bowl and mix well. Set aside to use for the filling.
- Prepare the filling. Beat cream cheese and yogurt with a stand mixer for 1 minute. Add sugar, vanilla, 1 1/2 Tbsp chai spices and salt. Beat for a couple of seconds. Add eggs, one at the time and mix well.
- Pour cheesecake mixture into the cooled springform tin.
- Boil up water in a kettle. Place the cheesecake in a roasting tray and fill the roasting pan with hot water. This method will prevent water from getting into the crust and keeping the cheesecake moist.
- Bake for 40 minutes.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a cooling rack. Let it cool down for 1 hour to room temperature.
- Finally, once at room temperature, place it in the fridge and let it set for at least 3 hours, preferable overnight before eating.
- Remove cheesecake from fridge 15 minutes before serving and garnish with crushed biscoff cookies and dust with chai spice mix.
