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Kid-Approved Chai-Spiced Pumpkin Cheesecake: Easy Fall Dessert

chai-spiced pumpkin cheesecake - featured image
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A happy accident turned into a creamy, chai-spiced pumpkin cheesecake that’s kid-approved and perfect for fall. This easy dessert combines the best of pumpkin pie and cheesecake with warm chai spices, no water bath required.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt (optional)
  • 16 ounces cream cheese, softened to room temperature (two 8-ounce blocks; full-fat is best)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling; 100% pure pumpkin, like Libby’s)
  • ½ cup sour cream (Greek yogurt works as a substitute)
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg (freshly grated if available)

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with butter or non-stick spray. Optionally, line the bottom with parchment paper.
  2. In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and salt. Pour in the melted butter and stir until the mixture looks like wet sand. Press it firmly into the bottom of the pan using the bottom of a glass. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add ¾ cup sugar and beat for another 2 minutes until light and fluffy.
  4. Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
  5. Add the pumpkin puree, sour cream, vanilla extract, and flour. Beat on low speed until just combined. The batter should be smooth and orange.
  6. In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice, cloves, and nutmeg. Add the spice blend to the batter and mix on low speed until evenly distributed. Taste and adjust spices if desired.
  7. Pour the filling over the cooled crust. Smooth the top with a spatula. Place the pan on a baking sheet and bake for 45-55 minutes. The edges should be set, but the center will still jiggle slightly when shaken.
  8. Turn off the oven and crack the door open. Let the cheesecake sit in the warm oven for 1 hour. Then remove it from the oven and let it cool completely on a wire rack (about 2 hours).
  9. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is best for flavor and texture.

Notes

For best results, use room temperature cream cheese and eggs. Do not overmix the batter to prevent cracks. Cool the cheesecake gradually in the turned-off oven to avoid cracking. Chill overnight for optimal flavor and texture. For a gluten-free version, use gluten-free graham crackers or almond flour for the crust and substitute cornstarch for the all-purpose flour. For a dairy-free version, use vegan cream cheese and coconut cream instead of sour cream.

Nutrition

Keywords: pumpkin cheesecake, chai spiced, fall dessert, kid-friendly, easy cheesecake, pumpkin dessert, chai spice

Find it online: https://dahliadishes.com/kid-approved-chai-spiced-pumpkin-cheesecake-easy-fall-dessert/