- 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
Place Oregon Chai in a saucepan over medium heat and simmer until liquid is reduced by half. Preheat oven to 350° Fahrenheit. Place graham crackers and ¾ cup of sugar into food processor and process until finely ground. While running, pour in melted butter and process until fully combined. Remove graham cracker crust from food processor and press well into the bottom of a greased 9-inch springform pan. Bake for crust 12 minutes. Once removed from oven; reduce heat to 290°. In a large bowl, beat cream cheese until smooth. Add chai reduction and vanilla. Blend just until smooth, scraping down the sides as you go. Beat in sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven. Using a spoon, stir in eggs until just combined. Pour mix on top of crust in springform pan. Place a baking dish with 1 inch of water in the bottom of your oven. Place cheesecake on middle rack and bake for 55 minutes to an hour. The cheesecake will appear ready when the edges are golden and the center wobbles slightly. Turn oven off and crack the door of the oven open with a wooden spoon. Leave cheesecake in the slightly open oven for an hour. Remove cheesecake from oven. Slide knife around the edges of the pan to release cake and allow for contraction while cooling.
Place on a cooling rack and cool until room temperature. Once fully cooled, chill in the refrigerator for at least 4 hours to allow to set before serving.