Sign up here to get our free newsletter

Sign up here to get our free newsletter

Whiskey chai cheesecake is the best cheesecake

whiskey chai cheesecake 1

What’s better than chai? Whiskey in your chai. What’s better than whiskey and chai? Whiskey chai cheesecake, that’s what. A quick Google search for a recipe turned up empty, so I set out to create my own — and I’m happy to say, with delicious results.

I used an eggnog cheesecake recipe as a base. The chai and whiskey replaced the liquid in the eggnog, but would that be enough for the chai to come through?

whiskey chai cheesecake whole

Round one of testing proved my concern correct. The whiskey taste was evident, but the chai concentrate by itself wasn’t enough to get the flavor I wanted. So, to get more of that chai flavor, I added chai spices (ginger, cardamom, cinnamon and black pepper) to the mixture. Easy! 

MORE: Bite-sized bacon-wrapped apple pie is the American dream dessert

Here’s what you need for this recipe:

Crust:

  • 1 cup graham cracker crumbs
  • 1/2 cup Oreo cookie crumbs (without filling)
  • 1 tablespoon sugar
  • 1/2 teaspoon ground black tea leaves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 5 tablespoons butter, melted

Filling:

  • 3 packages cream cheese, at room temperature
  • 1 cup sugar
  • 3 tablespoons flour
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground black pepper
  • 2/3 cup chai tea concentrate
  • 1/4 cup whiskey

whiskey chai cheesecake ingredients

The next challenge was the crust. Chai hits a harmonious balance between sweet and spicy. A strictly chocolate crust wouldn’t be enough to complement that combo, and a graham cracker crust would be a little lackluster, too.

Instead, I blended chocolate cookie and graham cracker crumbs with black tea, ginger, cardamom and a little sugar to hit all the flavor notes I felt the filling called for. I melted butter straight into a springform pan wrapped in foil, and then mixed the crust right in the pan, I patted it down evenly after it was all combined.

whiskey chai cheesecake crust

To make the filling, use a mixer on low to beat everything together, starting with just cream cheese, then add all the other custard ingredients except the eggs. For a kid-friendly chai cheesecake, just swap the whiskey for more chai tea concentrate. After the ingredients are combined, add the eggs and mix until smooth.

whiskey chai cheesecake filling

Fill a separate pan with about an inch of water and put it on the bottom rack of the oven while the cheesecake cooks. This will help prevent the cheesecake from cracking.

MORE: This strawberries & champagne grilled cheese is tipsy brunch goals

After the baking time is up, let the cheesecake sit in the oven as it cools. This also helps prevent cracking.

Whiskey chai cheesecake

Ingredients

Crust:

  • 1 cup graham cracker crumbs
  • 1/2 cup Oreo cookie crumbs (without filling)
  • 1 tablespoon sugar
  • 1/2 teaspoon ground black tea leaves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 5 tablespoons butter, melted

Filling:

  • 3 packages cream cheese, at room temperature
  • 1 cup sugar
  • 3 tablespoons flour
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground black pepper
  • 2/3 cup chai tea concentrate
  • 1/4 cup whiskey
  • 3 eggs, at room temperature

Instructions

  1. Preheat oven to 325F.
  2. Combine all ingredients for crust.
  3. Press firmly and evenly into ungreased 9-inch springform pan, about 1 inch up sides.
  4. Place on baking sheet or wrap bottom of pan in foil.
  5. Bake for 10 minutes, then cool.
  6. Raise oven temp to 425F.
  7. Place pan with water on bottom rack.
  8. Beat cream cheese, sugar, flour, spices, chai and whiskey on low until smooth and fluffy. Scrape sides as needed.
  9. Add eggs and beat until just blended.
  10. Pour batter into pan and bake for 10 minutes.
  11. Reduce heat to 250F and bake for 45–50 minutes, or until center of cake is nearly set. Lightly jiggle pan to test; outside 2-1/2 inches should be firm.
  12. Turn oven off and prop door slightly open. Leave cheesecake inside to cool for as long as possible, at least 30–45 minutes. Remove and place on wire rack.
  13. Carefully run sharp knife between cake and sides of pan before loosening from rim.
  14. Cool completely before removing rim. Cover and chill for at least 4 hours, up to two days, before serving.

Join the party

See original, joy-evoking articles & videos to help you celebrate the everyday, and take your holiday traditions to the next level!

Subscribe now to get

our free newsletter