Chai-Spiced Cheesecake with Ginger Crust

Name: Chai-Spiced Cheesecake with Ginger Crust
Prep time: 45 min
Cook time: 2 h 10 min
Total time: 2 h 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 spray Nonstick vegetable oil spray; 1½ cups all purpose flour; 1 teaspoon ground ginger; ¼ teaspoon salt; ¾ cup unsalted butter; ¼ cup sugar; 1 large egg yolk; ¼ cup crystallized ginger; 32 ounces cream cheese; 1¼ cups sugar; 8 ounces mascarpone cheese; 5 large eggs; 2 large egg yolks; 2½ teaspoons ground ginger; 2½ teaspoons ground cardamom; ½ teaspoon vanilla extract; ¼ teaspoon ground allspice; ¼ teaspoon salt; ⅛ teaspoon ground black pepper; 1⅓ cups sour cream; 3 tablespoons sugar; 2 teaspoons vanilla extract

A luxurious cheesecake infused with warming chai spices like cardamom, ginger, and allspice, set atop a buttery ginger cookie crust. This elegant dessert combines cream cheese and mascarpone for an ultra-creamy texture.

12 servings

15 hr 15 min

Published October 4, 2025

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Ingredients

•1 spray Nonstick vegetable oil spray
•1½ cups all purpose flour
•1 teaspoon ground ginger
•¼ teaspoon salt
•¾ cup unsalted butter
•¼ cup sugar
•1 large egg yolk
•¼ cup crystallized ginger
•32 ounces cream cheese
•1¼ cups sugar
•8 ounces mascarpone cheese
•5 large eggs
•2 large egg yolks
•2½ teaspoons ground ginger
•2½ teaspoons ground cardamom
•½ teaspoon vanilla extract
•¼ teaspoon ground allspice
•¼ teaspoon salt
•⅛ teaspoon ground black pepper
•1⅓ cups sour cream
•3 tablespoons sugar
•2 teaspoons vanilla extract

Cooking Instructions

1.
Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
45 min
2.
Position rack in center of oven and preheat to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
50 min
3.
Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F. Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350°F.
90 min
4.
Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.
730 min

Ingredients

•1 spray Nonstick vegetable oil spray

•1½ cups all purpose flour

•1 teaspoon ground ginger

•¼ teaspoon salt

•¾ cup unsalted butter

•¼ cup sugar

•1 large egg yolk

•¼ cup crystallized ginger

•32 ounces cream cheese

•1¼ cups sugar

•8 ounces mascarpone cheese

•5 large eggs

•2 large egg yolks

•2½ teaspoons ground ginger

•2½ teaspoons ground cardamom

•½ teaspoon vanilla extract

•¼ teaspoon ground allspice

•¼ teaspoon salt

•⅛ teaspoon ground black pepper

•1⅓ cups sour cream

•3 tablespoons sugar

•2 teaspoons vanilla extract

Cooking Instructions

Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.

45 min

Position rack in center of oven and preheat to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.

50 min

Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F. Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350°F.

90 min

Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.

730 min