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Vanilla Chai Cheesecake
Vanilla Chai Cheesecake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Indulgent chai spiced cheesecake with vanilla yogurt and cream cheese on a decadent gingersnap and amaretti cookie crust.
Ingredients:
  • 2 (6 ounce) containers vanilla yogurt
  • 1 cup crushed gingersnap cookies
  • 0.5 cup crushed amaretti cookies
  • 3 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
  • 2 teaspoons vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cardamom
  • 0.125 teaspoon salt
  • 1 (8 ounce) jar caramel sauce, or to taste
Instructions:
  • Strain yogurt in a coffee filter-lined strainer over a bowl in the refrigerator for at least 40 minutes to remove excess liquid. Discard liquid and reserve strained yogurt.
  • Preheat your oven to 350°F (175°C).
  • Mix gingersnap cookies, amaretti cookies, and butter in a bowl until well combined. Press the crust evenly onto the bottom of a 9-inch springform pan.
  • Bake until beautifully golden in the preheated oven for approximately 12 minutes.
  • Take the crust out of the oven and lower the temperature to 325°F (165°C). Allow the crust to cool down fully.
  • Once the crust has cooled to perfection, whip together cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt in a mixing bowl with an electric mixer until smooth. Gradually add eggs one at a time, mixing on low speed and ensuring to scrape down the sides of the bowl after each addition. Gently fold in the yogurt before pouring the delightful filling into the crust.
  • Bake in the preheated oven for about 50 minutes, until the cake is set on the sides but slightly shimmers in the center.
  • Allow to cool fully and gently remove from the pan. Enjoy with a drizzle of decadent caramel sauce.

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