Spiced Chai Cheesecake

Ingredients

Graham cracker crumbs

1 ½ cups

Unsalted butter

1/2 cup, melted

Cream cheese

24 oz, softened

Granulated sugar

1 cup

Eggs

3 large

Chai tea bags

2

Ground cinnamon

1 teaspoon

Ground ginger

1/2 teaspoon

Ground cardamom

1/2 teaspoon

Ground cloves

1/4 teaspoon

Vanilla extract

1 teaspoon

Whipped cream

for serving

Cinnamon sticks

for garnish

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
3. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
4. In a small saucepan, heat 1 cup of water until hot but not boiling. Add the chai tea bags and let steep for 5 minutes. Remove the tea bags and allow the tea to cool.
5. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition to ensure a smooth batter.
7. Pour in the cooled chai tea, ground cinnamon, ground ginger, ground cardamom, ground cloves, and vanilla extract. Mix until all ingredients are well combined and the mixture is smooth.
8. Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.
9. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
10. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to set fully.
11. Serve chilled, topped with whipped cream and garnished with cinnamon sticks.