Description

This Maple Chai Cheesecake is a decadent dessert combining the warm, aromatic flavors of chai spices with the rich sweetness of pure maple syrup. Featuring a buttery graham cracker crust and a creamy, spiced filling, this cheesecake is perfect for cozy gatherings or special occasions, offering a delightful twist on a classic favorite.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted

Filling

16 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream (full-fat)
¾ cup pure maple syrup
2 tsp chai spice blend (cinnamon, ginger, cardamom, nutmeg)
3 large eggs (room temperature)

Instructions

Preheat and prepare pan: Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan to ensure the cheesecake doesn’t stick and bakes evenly.
Make crust: In a medium bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to form an even crust layer.
Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain for a silky cheesecake texture.
Add sugar: Mix in the granulated sugar thoroughly until fully incorporated and the mixture remains smooth.
Incorporate sour cream, maple syrup, and spices: Add the sour cream, pure maple syrup, and chai spice blend (cinnamon, ginger, cardamom, nutmeg) to the cream cheese mixture. Mix until smooth and evenly combined, creating a rich, flavored filling.
Add eggs: Add the eggs one at a time on low mixer speed to avoid overmixing, which can cause cracks. Mix until just combined after each addition to maintain a creamy consistency.
Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55 to 60 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken.
Cool cheesecake: Turn off the oven and leave the cheesecake inside for about an hour to cool gradually, preventing cracking by slowing the temperature change.
Chill: After cooling, transfer the cheesecake to the refrigerator and chill for at least four hours or overnight to allow it to fully set and develop flavor before serving.

Notes

Use room temperature eggs and cream cheese to ensure smooth, lump-free batter.
The chai spice blend can be adjusted to taste or substituted with your favorite chai mix.
Press the crust firmly to prevent it from crumbling when slicing.
Be careful not to overbake; the center should still jiggle gently to keep the cheesecake creamy.
Chilling overnight improves texture and flavor absorption of spices and maple syrup.
To release the cheesecake easily, run a thin knife around the edges before removing the springform pan ring.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: maple cheesecake, chai spice, graham cracker crust, creamy cheesecake, autumn dessert, spiced cheesecake