Vanilla Chai Cheesecake


  • 3 Tbsp. Melted butter
  • 1 heaping Tbsp. Cornstarch
  • 3/4 cup Granulated sugar
  • 1 1/5 cups Nilla wafers, pulverized
  • 1 heaping tsp. Ground cardamom
  • 2 tbsp. Sugar
  • 1 cup Oregon Chai The Original™ Chai Tea Latte Concentrate
  • 2 tsp. Vanilla
  • 3-8oz pkgs. Regular cream cheese, room temperature
  • 3 Large eggs, loosely beaten
  • 1 tsp. Ground ginger
  • 1 tsp. Ground cardamom
  • 1/2 tsp. Ground cloves


Simmer 1 cup Oregon Chai Original Concentrate until reduced to 1/2 cup. Cool. Preheat oven to 350 degrees. Mix together crust ingredients. Press well into the bottom of a greased 9-inch springform pan. Bake for 12 minutes. When you take pan out of the oven, reduce heat to 290 degrees. Beat cream cheese with mixer until smooth. Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go. Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven. Add eggs, stir by hand until just incorporated. Pour into springform pan, sprinkle a little cardamom on top. Put a baking dish with 1 inch water in the bottom of your oven. Cook cheesecake on middle rack for 55 minutes. Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so). Close it back up and let it go for another 55 minutes. Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling. Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator. When cold, you can freeze it for longer storage.