Vanilla Chai Cheesecake
This drool-worthy Vanilla Chai Cheesecake is a great way to treat your special someone for Valentine’s Day with its spiced chai filling and soft nilla wafer crust. It features our Oregon Chai Concentrate (#2426), which results in a wonderfully spiced flavor. Serve as is, or topped with your choice of berries.
Can I make this recipe gluten-free?
The short answer is yes! You will just have to swap one ingredient- the nilla wafers. Try using your favorite gluten-free water alternative, or just make a gluten-free crust like this recipe from Hunger Thirst Pray.
Treat your sweet tooth to these recipes:
- Krispy Treats with Baily’s Irish Cream Baking Chips
- Pumpkin Cheesecake with True Lemon
- White Chocolate Strawberry Cookies
This drool-worthy Vanilla Chai Cheesecake is a great way to treat your special someone with its spiced chai filling and soft nilla wafer crust.
Vanilla Chai Cheesecake
- 3 Tbsp Kirkland Salted Sweet Cream Butter (#1723), melted
- 1 Tbsp Clabber Girl Cornstarch (#2849), heaping
- 3/4 cup C & H Granulated Sugar (#1632)
- 1 1/5 cup Nilla wafers, pulverized
- 1 tsp ground cardamom, heaping
- 2 Tbsp sugar
- 1 cup Oregon Chai Concentrate (#2426)
- 2 tsp Blue Cattle Truck Mexican Vanilla (#6919)
- 3-8 oz. packages cream cheese, room temperature
- 3 eggs, slightly beaten
- 1 tsp each AP Ground Ginger (#1420), 1 tsp ground cardamom, and 1 tsp group cloves
- First, add chai concentrate to a saucepan over medium heat and simmer until it is reduced by half. Preheat oven to 350F.
- Next, add wafers and 3/4 cup of sugar to a food processor and process until finely ground. While blending, add the melted butter and process until combined. Remove from the food processor and press into the bottom of a greased 9-inch springform pan. Bake the crust for 12 minutes, then remove and reduce the heat to 290F.
- Now, beat the cream cheese until smooth and add chai reduction and vanilla. Once combined, add the sugar, cornstarch, and spices. Adjust flavors if needed, while keeping in mind that they will intensify in the oven. Use a spoon to carefully stir in the eggs, then pour the mixture on top of the crust.
- Then, place a baking dish with 1 inch of water into your oven. Place the cheesecake on the middle rack for 55-60 minutes, or until the edges are golden and the center wobbles.
- Turn off the oven and leave it cracked open. Allow the cheesecake to cool in the oven for about an hour, then remove from the oven. Carefully remove the cake from the pan, and allow for contraction as it cools.
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