Chai Spice Cheesecake

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 2 Egg yolks, large
  • 5 Eggs, large

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 2 tbsp Cardamom, ground
  • 3 tbsp Chai spice blend
  • 1 tbsp Cinnamon, ground
  • 1 1/2 tsp Cloves, ground
  • 2 cup Granulated sugar
  • 1 tsp Reserved chai spice blend
  • 1/4 tsp Salt
  • 1 (8ounce tub Topping, frozen whipped

• Snacks

  • 1 1/2 cups Ginger snap cookies, ground

• Dairy

  • 5 8 ounce cream cheese
  • 1/2 cup Butter

Found on ladybehindthecurtain.com

Ingredients

• 1 1/2 cups ground ginger snap cookies (about 1-16 ounce bag)
• 1/2 cup butter, melted
• 1/4 cup granulated sugar
• 2 tablespoons ground cardamom
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cloves
• 5 (8 ounce) cream cheese, softened
• 1 3/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons chai spice blend
• 1/4 teaspoon salt
• 5 large eggs
• 2 large egg yolks
• 1 (8ounce) tub frozen whipped topping
• 1 teaspoon reserved chai spice blend

Directions

• Preheat oven to 350 degrees.
• Place cookies in a food processor.
• Process until the cookies are fine crumbs.
• Pour cookie crumbs into a medium bowl.
• Stir together the cookie crumbs, melted butter and sugar.
• Press in the bottom and 1-inch up the side of a spring form pan.
• Bake 6 to 8 minutes.
• In a large mixing bowl, beat cream cheese until soft and creamy; add the sugar, flour, chai spice blend, salt and eggs.
• Beat until all ingredients are combined and silky.
• Pour into baked crust.
• Bake 55 to 60 minutes.
• Let rest on counter to cool 1 hour.
• Cover and place in refrigerator to cool completely (usually overnight).
• Add 1 teaspoon of chai spice blend to the whipped topping.
• Spread evenly on cooled cheesecake.