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  • Writer's pictureJessica

Chai Latte Cheesecake

Adapted from this recipe by Rodelle Kitchen

Tools + Supplies

  • 9-inch springform pan

  • food processor

  • roasting pan (large enough to fit springform pan inside)

  • stand mixer with whisk and paddle attachments

  • icing bag with star tip

  • foil

  • squeeze bottle for drizzling



  • 1.5 cup Nilla wafer cookies

  • 4 tbsp butter, room temp


  • 2.5 lbs. (5 8oz packages) cream cheese, at room temperature

  • 2.5 cups granulated sugar

  • 3 tbsp all-purpose flour

  • 5 eggs

  • 2 egg yolks

  • 1 tbsp vanilla extract

  • 1.5 vanilla beans, split and seeds used, pods discarded

  • 2 tsp chai spice

  • 1 package instant espresso powder

  • 1 tbsp cocoa powder


  • .5 cupTazo chai tea concentrate

  • 1 tbsp butter

  • 1 cup sugar

  • .25 cup heavy cream (for chai caramel sauce)

  • Another .5 cup heavy cream (for whipped cream)

  • powdered sugar to taste

  • .5 vanilla bean pod


  • Preheat oven to 350.

  • Make the crust: In food processor, pulse cookies until it's a sand-like texture. Then add butter, and pulse until full incorporated. Press the crumb mixture firmly into bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.

  • Make the filling: Reduce oven temperature to 325. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. Using stand mixer and paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar, salt, vanilla extract, and vanilla bean; beat until well combined. Add one egg at a time, fully incorporating each one, then the yolks. Split the batter into thirds.

  • In one third, add chai spice.

  • In another third, add instant espresso and cocoa powder.

  • Layer the thirds -First the plain vanilla layer, then the chai layer, then the espresso layer. If you feel like it, swirl it around with a toothpick.

  • Set springform pan inside roasting pan. Pour boiling water into cake pan to reach halfway up side of springform pan. Bake until cake is set but slightly wobbly in center, about 90-120 minutes

  • Transfer springform pan to wire rack and remove foil. Let cool completely.

  • Topping: Refrigerate cheesecake at least 4 hours before adding chai caramel topping and whipped cream.

  • Chai Caramel Topping: In a small saucepan over low heat, melt butter, then combine chai tea concentrate and sugar. Whisk until fully combined, then add heavy cream. Keep over heat until slightly thickened. Cool, and pour into squeeze bottle. Drizzle over cheesecake.

  • Whipped Cream: In stand mixer with whisk attachment, combine heavy cream, powdered sugar, and seeds from vanilla bean. Whip with increasing speed until it fluffy peak stage. Using icing bag with star tip, pipe around the edges of the cheesecake.

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