Try this Chai Pumpkin Cheesecake for a cozy, spiced dessert that seamlessly blends the warm flavors of chai tea and pumpkin.
Right after I graduated college, I spent several months living and teaching English in the beautiful city of Prague. It was during this trip that I first discovered the irresistible flavor of cardamom. At a small coffee shop not far from Charles Bridge, I ordered an espresso drink flavored with this spice. From the first sip, I was hooked! To this day, I still love the combination of coffee and cardamom. And I have experimented with different ways to add this spice into my baking projects.
This chai pumpkin cheesecake is one of my favorite recipes I’ve found to date. The warm, rich flavor of cardamom blends seamlessly with the cinnamon and nutmeg. The cheesecake is sweetened just enough with the perfect combination of honey and coconut sugar. A tasty pecan topping ensures that perfect crunch with every bite.
This recipe has become one of my go-to favorites for work potlucks or family gatherings. Not only is it delicious, but it’s also easy to customize for a range of different diets. If you’re looking for a fall-themed crowd-pleaser, this chai pumpkin cheesecake is always a winning choice.
Is Chai Pumpkin Cheesecake Healthy?
Like traditional cheesecake, this delectable rendition is best enjoyed in moderation. But unlike conventional cheesecake recipes, this version is packed with nutrient-rich ingredients. Cashews are an excellent source of plant-based protein as well as minerals like magnesium and zinc. The pumpkin in this dish is rich in fiber, antioxidants, and vitamin A. In place of standard refined sugar, this recipe uses coconut sugar and honey for natural sweetness. The coconut flour is high in fiber and gluten-free, making this cheesecake an excellent option for individuals with wheat sensitivities or allergies. To make this recipe suitable for vegan diets, you can use agave nectar in place of the honey. And to further reduce the sugar content in this dish, you can also consider replacing the coconut sugar with monk fruit sweetener.
Exploring The Rich History Of Chai
It is believed that the history of chai tea began in India over 5,000 years ago, when this drink was an important part of Ayurvedic medicine. Early versions of chai tea did not contain black tea—instead, these early versions were made of a unique blend of warm spices. The spices used often included cardamom, clove, cinnamon, and black pepper. It was only after British colonization that black tea was used in these brews, a result of the British East India Company’s push for Indian tea production. It wasn’t until the 1990s that the chai latte first hit the Western market. Today, the chai latte is a favorite beverage in cafés the world over. The warm spice blend of chai tea pairs well with a creamy pumpkin base, making it a welcome addition to this cheesecake recipe.
How Do I Store Leftovers?
To store any leftover cheesecake, first place your leftovers in an airtight container. You can store them in the refrigerator for up to 5-6 days. You can also store leftover cheesecake in the freezer for up to 2 months. If you choose to freeze leftover cheesecake, I recommend wrapping each individual slice in parchment paper before freezing to prevent the slices from sticking together. Thaw your cheesecake slices overnight in the refrigerator before serving.
Serving Suggestions
For a cozy seasonal beverage pairing, I recommend serving your chai pumpkin cheesecake with a Chai Latte or glass of Wassail. Looking to serve your cheesecake after a cozy fall dinner? For an on-theme savory pairing, try this Butternut Squash Risotto, Rice Casserole With Pumpkin, or Butternut Squash Soup. This Thanksgiving Salad or this Pecan-Crusted Chicken would also complement the pecan topping on your chai pumpkin cheesecake.
Ingredients
For The Cheesecake:
- 3/4 cup unsweetened vanilla almond milk divided
- 1 1/2 teaspoons chai tea
- 3 tablespoons flax meal
- 2 1/2 cups roasted salted cashews soaked in water overnight
- 1 cup canned pumpkin
- 1/2 cup plus 2 tablespoons coconut sugar
- 5 tablespoons honey or agave nectar
- 2 1/2 tablespoons coconut oil melted
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 3/4 teaspoon ground cardamom
- Pinch of sea salt
For The Topping:
- 1 cup raw pecans
- 2 tablespoons coconut sugar
- 1 tablespoon chai tea
For The Crust:
- 1/3 cup coconut oil softened at room temperature
- 3 tablespoons honey or agave nectar
- 3/4 cup coconut flour sifted
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F.
- Heat the almond milk in a small pot and put the tea (for the cheesecake) into a mug. Once the almond milk is hot, pour over the tea, stir, and let steep for 15-30 minutes.
- Once the tea has steeped, place the flax meal into a small bowl and add 7 1/2 tablespoons of the warm tea mixture. Whisk until well combined and then place into the refrigerator to gel up while you make the other layers.
- Drain the water from the cashews and add them into a high-powered blender. Add all the remaining cheesecake ingredients, along with the rest of the almond milk and tea mixture. Blend until smooth and creamy, stopping to scrape the sides as necessary. Set aside.
- Add all the topping ingredients into a small food processor and pulse until the nuts are broken down but still a little chunky for texture. Set aside.
- In a large bowl, beat together the coconut oil and honey for the crust until smooth. Stir in all of the remaining ingredients until well mixed. Your dough will be quite wet.
- Press the dough evenly into the bottom of a 9-inch spring-form pan.
- Bake until the edges of the crust are lightly golden brown, about 7-8 minutes.
- When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax eggs from the refrigerator. Stir until the flax is evenly mixed into the cashew cream.
- Remove the crust from the oven. Your crust with most likely have risen in a few spots. Just use a small spoon to quickly pack it back down flat. Immediately pour the cheesecake mixture over the crust and smooth out evenly. Finally, sprinkle the pecan mixture over top and lightly press it into the cheesecake to adhere it.
- Bake until the cheesecake has risen slightly and it feels set, about 45 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate overnight to completely set.
- Once refrigerated, slice and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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