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Lighter Chai-Spiced Pumpkin Cheesecake: Easy Fall Recipe

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A lighter, creamy pumpkin cheesecake with warm chai spices, made with Greek yogurt instead of heavy cream for a silky texture that feels indulgent without being heavy. Perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon ground cinnamon
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 1 cup plain Greek yogurt (full fat or 2%)
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons chai spice blend
  • 1 tablespoon all-purpose flour
  • For the chai spice blend: 2 teaspoons ground cinnamon, 1 ½ teaspoons ground cardamom, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ¼ teaspoon black pepper
  • For the optional topping: ½ cup Greek yogurt, 2 tablespoons maple syrup, ¼ teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C). Position rack in the middle.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ¼ teaspoon cinnamon. Pour in melted butter and stir until mixture looks like wet sand. Press firmly into bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Prepare the water bath: Bring a kettle of water to a boil. Wrap the springform pan in a double layer of aluminum foil, making sure it goes up the sides. Place wrapped pan in a roasting pan.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides and bottom of bowl.
  5. Add the sugar: Gradually add ¾ cup sugar and beat until combined. Scrape bowl again.
  6. Mix in yogurt and pumpkin: Add Greek yogurt and pumpkin puree, beat on low until just combined. Do not overmix.
  7. Add eggs one at a time: Beat in first egg on low speed until just combined. Add second egg and do the same. Scrape bowl between additions.
  8. Add flavorings: Mix in vanilla extract, chai spice blend, and flour. Beat on low until smooth, about 30 seconds.
  9. Pour batter into cooled crust. Gently tap pan on counter to release air bubbles. Smooth top with spatula.
  10. Bake in water bath: Place roasting pan with cheesecake on oven rack. Carefully pour hot water into roasting pan until it reaches halfway up sides of springform pan. Bake for 55-65 minutes, until edges are set and center is slightly jiggly.
  11. Cool slowly: Turn off oven, crack door open, and let cheesecake sit in oven for 1 hour. Remove from water bath, take off foil, and cool completely on a wire rack, about 2 hours.
  12. Chill overnight: Cover cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  13. Make optional topping: In a small bowl, whisk together Greek yogurt, maple syrup, and vanilla. Spread over chilled cheesecake just before serving.

Notes

Room temperature ingredients are essential for a smooth batter. Use a water bath to prevent cracks. For a gluten-free version, use gluten-free graham crackers or almond flour crust. For dairy-free, use dairy-free cream cheese and coconut yogurt. The chai spice blend can be made ahead and stored. If the center is still very wobbly after 65 minutes, bake for an additional 5-10 minutes. Overbaking causes dry cheesecake.

Nutrition

Keywords: pumpkin cheesecake, chai spiced cheesecake, lighter cheesecake, fall dessert, Greek yogurt cheesecake, easy cheesecake recipe

Find it online: https://noshbelle.com/lighter-chai-spiced-pumpkin-cheesecake-easy-fall-recipe/