Spiced Chai Cheesecake

Ingredients

• Cinnamon sticks - For garnish
• Whipped cream - For serving
• Vanilla extract - 1 teaspoon
• Ground cloves - 1/4 teaspoon
• Ground cardamom - 1/2 teaspoon
• Ground ginger - 1/2 teaspoon
• Ground cinnamon - 1 teaspoon
• Chai tea bags - 4
• Eggs - 3
• Granulated sugar - 1 cup
• Cream cheese - 16 oz
• Unsalted butter - 1/4 cup, melted
• Graham cracker crumbs - 1 1/2 cups

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
4. In a small saucepan, heat 1 cup of water until hot but not boiling. Add the chai tea bags and let steep for 5 minutes. Remove the tea bags and set aside to cool.
5. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition.
7. Add the cooled chai tea, ground cinnamon, ground ginger, ground cardamom, ground cloves, and vanilla extract. Mix until well combined.
8. Pour the cheesecake batter over the cooled crust in the springform pan.
9. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to set.
11. Serve chilled, topped with whipped cream and garnished with cinnamon sticks.