Chai Pumpkin Cheesecake Recipe
Chai spiced cake • pumpkin cheesecake bourbon sour cream • cherry bourbon sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chai Spiced Cake
Pumpkin Cheesecake Filling
Cherry Bourbon Sauce
Method
Chai Spiced Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt.
- 3
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 6
Bake the Cake
Pour the batter into the prepared springform pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.
Pumpkin Cheesecake Filling
- 7
Prepare Cream Cheese
In a large mixing bowl, beat the cream cheese until smooth and creamy.
- 8
Add Pumpkin and Sugar
Mix in the pumpkin puree and granulated sugar until well combined.
- 9
Incorporate Eggs and Sour Cream
Add the eggs one at a time, mixing well after each. Stir in the sour cream, vanilla extract, cinnamon, nutmeg, and bourbon until fully blended.
- 10
Combine with Cake
Pour the cheesecake mixture over the cooled chai spiced cake in the springform pan.
- 11
Bake the Cheesecake
Bake in the oven at 350°F (175°C) for 45-50 minutes, or until the center is set. Let it cool in the pan for at least 2 hours before removing.
Cherry Bourbon Sauce
- 12
Cook the Cherries
In a saucepan over medium heat, combine the cherries, sugar, bourbon, cornstarch, and water.
- 13
Simmer the Sauce
Stir until the mixture comes to a boil, then reduce the heat and let it simmer for about 10 minutes until thickened.
- 14
Cool and Serve
Remove from heat and let the sauce cool before drizzling over the cheesecake.
