Vanilla Chai Cheesecake


  • 2 (6 ounce) containers vanilla yogurt
  • 1 cup crushed gingersnap cookies
  • ½ cup crushed amaretti cookies
  • 3 tablespoons butter, melted
  • 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
  • 4eggs
  • 1 (8 ounce) jar caramel sauce, or to taste(Optional)
  • Directions

  • Step 1

    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 2

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

  • Step 3

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

  • Step 4

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

  • 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.

  • Cook's Note:

    You can use chai-flavored yogurt if you prefer.

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