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a warm spiced cheesecake with a dusting of cinnamon and a few star anise on top, one slice plated, on a stoneware plate in a wide horizontal shot, on a cozy table beside a steaming mug, soft amber light, shallow depth of field, landscape orientation

Chai Tea Latte Cheesecake

A delicious cream cheesecake, spiced, and made with chai tea and warm spices that sits upon a graham cracker crust and is full of cinnamon and cardamom.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.9 cup brown sugar packed
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 2 chai tea bags steeped and strained
  • 2 tbsp heavy cream
  • 1.5 tsp ground cinnamon

Method
 

  1. Steep the chai tea bags in the warm heavy cream for 10 minutes, then remove the bags and cool.
  2. Heat the oven to 325F, foil-wrap a 9-inch springform pan, press in the graham crumbs and butter, and bake 9 minutes.
  3. Beat the cream cheese and brown sugar smooth, then mix in the sour cream, chai cream, and cinnamon.
  4. Add the eggs one at a time on low speed, then pour over the cooled crust.
  5. Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
  6. Refrigerate at least 6 hours.
  7. Dust with a little extra cinnamon before serving.

Notes

Squeeze the tea bags gently after steeping to pull out every bit of spice.