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Chai Pumpkin Cheesecake with Salted Caramel Drizzle Recipe

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★★★★★

5 from 103 reviews

This Chai Pumpkin Cheesecake is a rich and creamy dessert combining the warm, spiced flavors of chai with smooth pumpkin and a crunchy gingersnap crust. Baked in a water bath to ensure perfect texture, it’s topped with chai-spiced whipped cream and homemade salted caramel for a festive autumn treat.

Ingredients

Scale

Crust

  • 14 ounces gingersnap cookie crumbs (about 2.5 cups)
  • 1 tablespoon brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted

Filling

  • 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)

Topping

  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon chai spice
  • Homemade salted caramel sauce (see recipe notes)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F. In a large mixing bowl, combine the gingersnap cookie crumbs and brown sugar. Stir in the melted butter until the mixture is evenly combined.
  2. Shape the crust: Transfer the crumb mixture to the bottom of a 9 or 10 inch springform pan. Using your hands or the bottom of a glass, press the crust firmly into the bottom and about halfway up the sides of the pan.
  3. Bake the crust: Bake for 12-15 minutes until it turns lightly golden and fragrant. Remove from the oven and let cool while you prepare the filling.
  4. Reduce oven temperature: Lower the oven temperature to 300°F to prepare for baking the cheesecake.
  5. Mix the filling: In a stand mixer with paddle attachment or with a hand mixer, beat the room temperature cream cheese, granulated sugar, brown sugar, and salt until smooth and creamy, about 2 to 3 minutes. Scrape down the sides as needed.
  6. Add eggs: Add the eggs one at a time, beating after each just until blended to ensure a smooth mixture.
  7. Incorporate remaining filling ingredients: Mix in the flour, pumpkin purée, sour cream, vanilla extract, and chai spice. Scrape down the bowl and mix just until combined.
  8. Prepare water bath: Bring a tea kettle or medium pot of water to a boil. Wrap the bottom and sides of the springform pan tightly in aluminum foil about halfway up the sides to prevent leaks.
  9. Assemble cheesecake: Pour the cheesecake filling over the cooled gingersnap crust inside the springform pan.
  10. Place in water bath: Place the springform pan in a large roasting pan and carefully pour the hot boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, avoiding overflow past the foil.
  11. Bake the cheesecake: Bake for one hour or until the cheesecake is set but the center still has a slight wobble. After baking, turn off the oven and let the cheesecake sit inside the closed oven for an additional hour without opening the door.
  12. Cool and refrigerate: Remove the cheesecake from the oven and water bath, and let it cool to room temperature. Cover and refrigerate for at least 6 hours or overnight to fully set.
  13. Whip the topping: Using a stand mixer with a whisk attachment or a hand blender, whip the heavy cream until soft peaks form.
  14. Add flavor to whipped cream: Add the granulated sugar, vanilla extract, and chai spice. Continue whipping until medium-stiff peaks form, so the cream holds its shape well.
  15. Slice and serve: Once the cheesecake is well chilled and set, run a knife around the edges of the springform pan before releasing the sides. Slice into 10 to 12 pieces. For clean cuts, dip the knife in warm water before each slice.
  16. Finish presentation: Top each slice with dollops of chai-spiced whipped cream and drizzle generously with homemade salted caramel sauce. Serve immediately and enjoy!

Notes

  • Chai spice can be made by blending cinnamon, cardamom, ginger, cloves, and black pepper in complementary proportions.
  • Use pumpkin purée, not pumpkin pie mix, to control sweetness and spice levels.
  • Wrapping the springform pan with foil is essential to prevent water leaking during the water bath baking.
  • Homemade salted caramel sauce adds a rich, sweet contrast that complements the chai spices perfectly.
  • For best texture, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing.

Keywords: Chai Pumpkin Cheesecake, Pumpkin dessert, Spiced cheesecake, Autumn dessert, Gingersnap crust, Chai spice, Salted caramel topping

Find it online: https://freshrecipehub.com/chai-pumpkin-cheesecake-with-salted-caramel-drizzle-recipe/