Chai Cheesecake

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Rich, creamy, sweet with a touch of spice – this cheesecake is so yummy!!

I used Epicurious Chai Cheesecake Recipe but then had to remix it of course. I wasn’t into the idea of their time consuming crust or the sour cream top so instead I did a classic graham crust then a cinnamon vanilla whip cream on top! So this is my version and I love it!!

MK’s Chai Cheesecake

Crust:

1 1/4 c graham crumbs

1/4 c melted butter

2 tbsp white sugar

1 tsp ground ginger

Melt butter then mix with crumbs, sugar and ginger. Press into a 9” spring form pan then bake at 350 degrees for 7-10 mins. Cool

Meanwhile make the batter:

4 (8-ounce) packages cream cheese, room temperature

1 1/2 cups sugar

1 (8-ounce) container Greek yogurt cream cheese

3 large eggs

1 large egg yolks

2 1/2 tsp ground ginger

2 1/2 tsp ground cardamom

1/2 tsp vanilla extract

1/4 tsp ground allspice

1/4 tsp ground cloves

1/4 tsp salt

1/8 tsp ground black pepper

Preheat oven to 350 degrees. Using an electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 mins. Add Greek yogurt cream cheese; 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 for 45 mins – 1 hour, until the edges are very lightly browning but the middle is still a touch jiggly.

Cool completely then top with whipped cream.

1 carton whip cream

1/4 c white sugar

1/4 tsp vanilla

1/4 tsp cinnamon

Beat cream with electric mixer until soft peaks form then mix in the sugar, vanilla and cinnamon.

Refrigerate cheesecake at least 4 hours or over night. Keeps very well for up to a week (ummm if it lasts that long).

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