Vanilla Chai Cheesecake

Vanilla yogurt, chai spices, and cream cheese fill a gingersnap and amaretti cookie crust in this easy cheesecake recipe.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 570 Calories

Ingredients

• 2 teaspoons vanilla extract
• 4 eggs
• 3 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 2 (6 ounce) containers vanilla yogurt
• 1 cup crushed gingersnap cookies
• 1 (8 ounce) jar caramel sauce, or to taste
• 0.5 teaspoon ground cinnamon
• 0.75 cup white sugar
• 0.125 teaspoon salt
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground cardamom
• 0.5 cup crushed amaretti cookies

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until golden, about 12 minutes.

Step 3

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.

Step 4

Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.

Step 5

Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.

Step 6

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.

Step 7

Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.

Step 8

Let cool completely and remove from pan. Serve with caramel sauce.