Vanilla Chai Cheesecake

Name: Vanilla Chai Cheesecake
Prep time: 20 min
Cook time: 65 min
Total time: 125 min
Ingredients: 2 (6 ounce) containers vanilla yogurt; 1 cup crushed gingersnap cookies; 0.5 cup crushed amaretti cookies; 3 tablespoons butter, melted; 4 (8 ounce) packages cream cheese, softened; 0.75 cup white sugar; 2 teaspoons vanilla extract; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground ginger; 0.25 teaspoon ground cardamom; 0.125 teaspoon salt; 4 eggs; 1 (8 ounce) jar caramel sauce, or to taste

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Vanilla chai cheesecake adapted from Rachel's Diary.

Recipe by LaurasFaves

Published on June 19, 2020

Slice of cheesecake with caramel drizzle. The remaining cheesecake is in the background.

Prep Time:

20 mins

Cook Time:

1 hrs 5 mins

Additional Time:

40 mins

Total Time:

2 hrs 5 mins

Servings:

10

Yield:

1 9-inch cheesecake

Jump to Nutrition Facts

Ingredients

2 (6 ounce) containers vanilla yogurt

Crust:

1 cup crushed gingersnap cookies
½ cup crushed amaretti cookies
3 tablespoons butter, melted

Filling:

4 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
⅛ teaspoon salt
4 eggs
1 (8 ounce) jar caramel sauce, or to taste (Optional)

Directions

Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
Preheat the oven to 350 degrees F (175 degrees C).
Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
Bake in the preheated oven until golden, about 12 minutes.
Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
Let cool completely and remove from pan. Serve with caramel sauce.

Cook's Note:

You can use chai-flavored yogurt if you prefer.

Nutrition Facts (per serving)

570	Calories
39g	Fat
46g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 570
% Daily Value *
Total Fat 39g	50%
Saturated Fat 23g	116%
Cholesterol 175mg	58%
Sodium 479mg	21%
Total Carbohydrate 46g	17%
Dietary Fiber 0g	1%
Total Sugars 26g
Protein 12g
Vitamin C 0mg	2%
Calcium 156mg	12%
Iron 2mg	10%
Potassium 235mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.