Introduction

This Chai Pumpkin Cheesecake is a delightful fusion of warm chai spices and creamy pumpkin flavor, all atop a crunchy gingersnap crust. Perfect for autumn gatherings or any time you want a cozy, comforting dessert that impresses.

A slice of pumpkin cheesecake sits on a white plate, showing three layers: a crumbly, dark brown crust at the bottom, a thick, creamy light orange pumpkin cheesecake layer in the middle, and a dollop of white whipped cream on top, drizzled with amber caramel sauce that gently drips down the side. The surface beneath is a white marbled texture, with a silver fork resting on the plate. In the background, a small pale pumpkin and blurred slices of the same cheesecake are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 ounces gingersnap cookie crumbs (about 2.5 cups)
1 tablespoon brown sugar
1/2 cup (1 stick) unsalted butter, melted
2 pounds (4 packages) cream cheese, room temperature
1 cup granulated sugar
3/4 cup brown sugar
1/2 teaspoon salt
5 large eggs, room temperature
2 tablespoons all-purpose flour
1 cup pumpkin purée (not pumpkin pie mix)
3/4 cup sour cream, room temperature
2 teaspoons vanilla extract
2 tablespoons chai spice (see recipe notes)
1/2 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1 teaspoon chai spice
Homemade salted caramel sauce (see recipe notes)

Instructions

Step 1: Preheat oven to 350°F. In a large mixing bowl, combine gingersnap cookie crumbs and brown sugar. Stir in melted butter until evenly mixed.
Step 2: Press the crust mixture firmly into the bottom and about halfway up the sides of a 9 or 10-inch springform pan. Use your hands or the bottom of a glass for an even layer.
Step 3: Bake the crust for 12-15 minutes until lightly golden and fragrant. Remove from oven and let it cool while preparing the filling.
Step 4: Reduce oven temperature to 300°F. In a stand mixer with paddle attachment (or using a hand beater), beat cream cheese, granulated sugar, brown sugar, and salt until smooth and creamy, about 2-3 minutes.
Step 5: Scrape down the bowl as needed. Add eggs one at a time, beating after each addition just until blended.
Step 6: Mix in flour, pumpkin purée, sour cream, chai spices, and vanilla extract. Scrape the bowl and mix just until combined.
Step 7: Bring a tea kettle or medium pot of water to a boil. Meanwhile, wrap the bottom and sides of the springform pan tightly with aluminum foil, about halfway up, to prevent water from leaking in.
Step 8: Pour cheesecake filling over the prepared gingersnap crust in the springform pan.
Step 9: Place the cheesecake pan inside a large roasting pan. Carefully pour the hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, taking care not to let water surpass the foil barrier.
Step 10: Bake the cheesecake for one hour, or until set but the center still wobbly. Turn off the oven and let the cheesecake sit inside with the door closed for one additional hour.
Step 11: Remove cheesecake and water bath from the oven. Allow it to cool to room temperature, then cover and refrigerate for at least 6 hours or overnight.
Step 12: Using a stand mixer fitted with a whisk attachment or a hand blender, whip heavy cream until soft peaks form.
Step 13: Add sugar, vanilla extract, and 1 teaspoon chai spice to the whipped cream. Continue whipping until medium-stiff peaks form, so the cream holds its shape.
Step 14: Run a knife around the edges of the chilled cheesecake before releasing the springform pan. Slice into 10-12 pieces. For clean cuts, dip the knife in warm water between slices.
Step 15: Top each slice with dollops of the chai-spiced whipped cream and drizzle with homemade salted caramel sauce. Serve and enjoy!

Tips & Variations

Use fresh pumpkin purée instead of canned for a more natural flavor and texture.
To make homemade chai spice, combine ground cinnamon, ginger, cardamom, cloves, and black pepper.
If you don’t have a springform pan, use a regular cake pan lined with parchment and be extra careful with the water bath.
For a lighter crust, mix in some finely chopped nuts like pecans or walnuts with the gingersnap crumbs.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep whipped cream and caramel sauce separate until ready to serve for best texture. Reheat slices gently at room temperature or enjoy chilled; avoid microwaving to maintain the cheesecake’s texture.

How to Serve

A two-layer round cheesecake sits on a white cake stand with a golden base layer; the bottom layer is dark brown and dense, the top layer is light brown and creamy. The top edge is decorated with eight white swirls of whipped cream, each drizzled with caramel sauce. One large slice is cut out, showing the thick texture of both layers. A metal spatula rests on the cake stand underneath the cake. The scene includes a small white pumpkin, cinnamon sticks, a pine cone, and green leaves on a wooden surface with a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day or two in advance. Just refrigerate it well covered and add toppings right before serving.

What is chai spice and can I use a substitute?

Chai spice is a blend of warming spices like cinnamon, ginger, cardamom, cloves, and black pepper. If you don’t have chai spice, you can use pumpkin pie spice or make your own blend for a similar flavor.