Ingredients
- Gingersnap cookies, crushed: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Heavy cream: 1/2 cup
- Chai tea concentrate: 1/4 cup
- Ground cinnamon: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine crushed gingersnap cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Be careful not to overmix.
- Step 3: Stir in heavy cream, chai tea concentrate, and ground cinnamon until well combined. Pour the cheesecake batter over the prepared crust in the springform pan.
- Step 4: Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly ajar to prevent cracking.
- Step 5: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- To best preserve the cheesecake's creamy texture, store it in an airtight container in the refrigerator for up to 5 days.
- While not typically reheated, a small slice can be brought to room temperature for about 15-20 minutes to enhance its flavors.
- Garnish each slice with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of spice.
- To prevent a soggy crust, try blind-baking the gingersnap crust for 10 minutes before adding the cheesecake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American