The Masala Chai Pumpkin Cheesecake with Chai Masala Whipped Cream is a cheesecake that dreams are made of. If my cheesecake hater husband loves this, I know that this cheesecake was a hit.
Thanksgiving is a time when pumpkin pie is the dessert that is typically served on a table. But over the years, people have come up with innovative and fun alternatives to pumpkin pie.
As much as I like pies, I am not a fan of pumpkin pie, and hence I came up with this Masala Chai Pumpkin Cheesecake – incorporating my favorite flavors of Masala Chai – warm and cozy, with a classic Pumpkin Cheesecake.
When I first made the Masala Chai Pumpkin Cheesecake with Chai Masala Whipped Cream
I first made this cheesecake for a Thanksgiving spread that I was working on for S.F.Chronicle in 2024. It was a beautiful Thanksgiving spread of 5 recipes that I had developed for the newspaper. It was the front cover story of the newspaper and one that I am extremely proud of.
There was a photographer and her aid who helped out with the photoshoot for this amazing Thanksgiving spread, and I was so happy with how everything turned out. It was extremely fun working with a photographer, and seeing her in action with her camera, and equipment, while I was doing my magic in the kitchen.
The cheesecake turned out better than I had expected, in taste, texture, color – everything! And I HIGHLY RECOMMEND that you make it too!
Cheesecake over Pie?
Cheesecakes are easier to make than their pie counterpart, where making pie dough from scratch is not everyone’s forte. Making pie dough is a bit involved, with firstly making the dough, then blind baking (in some cases) and then finally baking the pie with the filling, and then having toppings to go over the pie.
Cheesecake on the other hand, in most cases, uses the food processor for the base and the filling, by adding all the ingredients together separately for the base and the filling. The crust is baked first for 10 minutes, and then we add the filling and bake it, toppings are added for decoration, after chilling, and then served.
What are the ingredients of the Masala Chai Pumpkin Cheesecake with Chai Masala Whipped Cream?
The ingredients of the Masala Chai Pumpkin Cheesecake with Chai Masala Whipped Cream are divided into 5 parts:
- Chai Masala
- Whole spices : like cinnamon, cloves, cardamom, black peppercorn, fennel seeds
- Ground ginger
- Chocolate Base
- Chocolate graham cracker squares
- Sugar
- Salt
- Ground cardamom
- Unsalted melted butter
- Masala Chai Pumpkin Cheesecake
- Canned pumpkin puree: The pumpkin puree has to be drained and the water has to be squeezed out so as not to water down the cheesecake.
- Whole milk
- Black tea bags
- Full-fat cream cheese
- Sugar
- Salt
- Eggs
- Full-fat sour cream or Greek yogurt: If you do not have sour cream on hand, you can easily substitute Greek yogurt and it gives the same creamy texture! It works like magic.
- Cornstarch
- Chai Masala
- Vanilla extract
- Candied Pumpkin Seeds
- Raw pumpkin seeds
- Sugar
- Maldon sea salt
- Chai Masala Whipped Cream
- Heavy whipping cream
- Powdered sugar
- Chai masala
- Milk powder
- Vanilla extract
What is the difference between Chai Masala and Masala Chai?
Folks tend to confuse between chai masala and masala chai. Chai Masala is the spice mix made with whole ground spices, that is added to black tea to give it flavor. Masala Chai is the byproduct of black tea leaves + Chai Masala. Masala means spices, Chai means black tea – so Masala Chai means Spiced Black Tea.
How to make the Masala Chai Pumpkin Cheesecake with Chai Masala Whipped Cream
The Masala Chai Pumpkin Cheesecake with Chai Masala Whipped Cream is divided into 7 steps:
- Step 1: Make the Chai Masala : All the whole spices + ground ginger are ground together to make this intoxicating chai masala that is a breath of fresh air. The whiff will linger in our kitchen, filling it with the most magical aroma. The Chai Masala can be made upto 2 months in advance and stored in an airtight container in your kitchen pantry.
- Step 2: Chocolate base:
- This is the easiest chocolate base. All the ingredients are blitzed together in a food processor. And then added to a greased and lined 9-inch springform pan, such that the chocolate mixture covers the walls of the pan as well.
- The base is then baked for a few minutes for the mixture to get sturdy, so that it can hold the wet cheesecake batter.
- Step 3: Canned pumpkin puree: The pumpkin puree has to be strained with a sieve lined with paper towel to remove any water content from the puree, so that you can get pure solids to put into the cheesecake batter, and so that it does not water down the batter.
- Step 4: Masala Chai Pumpkin Cheesecake
- The cheesecake starts off by seeping black tea in milk to get a strong milk tea flavor.
- All the ingredients thereafter can be added into a food processor, but the volume of the cheesecake is quite a bit, and it will not fit into the food processor. Using a paddle attachment the cream cheese and sugar are whisked until smooth. Eggs are added one at a time until well blended.
- Next all the other ingredients are added to form a smooth yellow colored masala chai pumpkin cheesecake batter.
- The batter is added to the baked chocolate base, and then placed in a water bath, so that the cheesecake cooks evenly, and does not have any cracks on the top.
- Step 5: Candied Pumpkin seeds
- The raw pumpkin seeds are toasted first. Toasted pumpkin seeds are super tasty and one of my fav foods.
- Melt the sugar in a saucepan until golden amber in color, add the pumpkin seeds and add it immediately onto a parchment paper on a baking sheet. Cover with another paper and then press it to flatten the seeds. The seeds will immediately harden to form candied pumpkin seeds.
- Step 6: Chai Masala Whipped Cream
- This is an easy whipped cream. Add all the ingredients into the bowl of a stand mixer with a whisk attachment and whisk until soft peaks are formed.
- TIP: To get a STABLE Chai Masala Whipped Cream, add milk powder to the ingredients, and you will have a very smooth textured whipped cream of your dreams. TRUST ME ON THIS!
- Step 7: Assembly
- Once the cheesecake is cooled for a few hours, overnight, pipe whipped cream onto the cheesecake, and decorate with the candied pumpkin seeds
- CHEESECAKE TIPS
- The batter has to be extremely smooth when pouring into the springform pan with a baked crust.
- Tap the pan to burst any bubbles on the top for a smooth texture.
- Bake the cheesecake in a waterbath – meaning cover the cheesecake pan with aluminum foil to seal it. Place the filled cheesecake pan into a baking tray. Place the tray into the oven for baking. Pour hot water into the tray to fill about ¾ inch from the bottom of the pan.
- Once the cheesecake is baked, turn off the oven, place a spatula between the oven door and the oven and let the cheesecake gradually cool down. This prevents cracks on the cheesecake, and the sudden temperature jumps from the oven to the outside air.
- Cool the cheesecake completely, and then place in the fridge for a few hours overnight to chill.
- Decorate just before serving.
Which kind of springform pan can I use for the cheesecake?
I have this 9-inch springform pan and I have been using it for all my cheesecake bakes.
What kind of canned pumpkin should I use for this Masala Chai Pumpkin Cheesecake with Chai Masala Whipped Cream?
Use Libby’s pumpkin puree, or use the Trader Joe’s one too which is good as well.
Can I make the Chai Masala in advance?
Yes! The Chai Masala can be made 2 months in advance.
Can I use Greek yogurt instead of sour cream? Will it affect the texture of the cheesecake?
Yes! Absolutely! I have used Greek yogurt especially since sour cream is not frequently used in our home. Greek yogurt is present at all times and I find it convenient.
Why did my cheesecake crack?
Refer to the Cheesecake Tips in the blog post. It has all the tips and tricks for the cheesecake, so that it does not crack.
Should I make the cheesecake a day in advance before serving?
The cheesecake should be made a day in advance before serving. This will help you to get dessert off your mind and you can focus on other things that you need to get ready for Thanksgiving.
How should I store the leftover cheesecake? For how long can I store it?
The leftover cheesecake can be stored by cutting it into pieces, and storing in an airtight container in the fridge for upto a week, for maximum freshness.
Other fun dessert recipes for Thanksgiving on my blog are:
- Pear and Thandai Upside Down Cake
- Chai Masala Apple Streusel Cake
- Upside Down Persimmon and Ginger Cake
Other pies that caught my eye:
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this recipe blog post.
Happy Thanksgiving!
XO
Amisha
Masala Chai Pumpkin Cheesecake with Chai Masala Whipped Cream
Chai Masala
(Makes about ¾ cup)- 6 cinnamon sticks
- 1 1/2 tablespoons black peppercorns
- 1 tablespoon cloves
- 2 tablespoons fennel seeds
- 3 tablespoons cardamom pods
- 1/4 cup + 1 tablespoon ground ginger
Canned Pumpkin
- 1 can (15 ounces) pumpkin puree
Chocolate Base
- 32 chocolate graham cracker squares
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon table salt
- 1 teaspoon ground cardamom
- 1/2 cup (113 grams) unsalted melted butter
Masala Chai Pumpkin Cheesecake
- 1/4 cup whole milk
- 2 black tea bags
- 24 ounces full-fat cream cheese, at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 1/2 teaspoon table salt
- 4 eggs, at room temperature
- 6 ounces full-fat sour cream or Greek yogurt, at room temperature
- 2 tablespoons cornstarch
- 2 teaspoons Chai Masala
- 2 teaspoons vanilla extract
Candied Pumpkin Seeds
- 3/4 cup + 1 tablespoon raw pumpkin seeds
- 1/2 cup (50 grams) granulated sugar
- Pinch of Maldon sea salt
Chai Masala Whipped Cream
- 1 1/4 cups heavy cream
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk powder
- 1 teaspoon Chai Masala
Get Recipe Ingredients
Method
Chai Masala
- Grind all the spices except the ginger in a blender on high speed for 2 minutes, until it forms a fine powder. Add the ground ginger and stir to combine. Transfer to an airtight glass jar and store in a cool place for up to a year.
Canned Pumpkin
- Place a sieve over a bowl and line it with a paper towel. Add the canned pumpkin puree into the sieve lined with a paper towel. Cover with two paper towels and periodically press on the towels to extract any water from the puree – about 5 minutes, until the puree is ready to use in the cheesecake batter.
Chocolate Base
- Preheat the oven to 350 degrees.
- In a food processor, add the chocolate cookies, sugar, salt and cardamom. Mix until it forms a fine powder.
- Add the melted butter and pulse to combine.
- Spray the inside of a 9-inch removable-bottom springform pan. Add a 9-inch circle of parchment paper to the pan. Add the chocolate mixture next. Use a flat surface like a 1- cup measurement scoop or a flat glass to flatten out the base, with the excess forming about an inch or 1 ½ inch wall against the pan. You can use a flat spatula to flatten the chocolate mixture.
- Place on a baking sheet, and bake the base for about 6 to 7 minutes.
- Remove and cool completely.
- Seal the outside bottom of the pan tightly with aluminum foil, making sure there are no gaps at the base of the pan. (This will protect the cheesecake from the water when it’s baked.)
Masala Chai Pumpkin Cheesecake
- Microwave the milk in a glass jar with the tea bags for 45 seconds. Remove from the microwave, cover and steep for about 5 minutes. Squeeze excess tea from the tea bags and discard the bags. Set the milk tea aside.
- In the bowl of a stand mixer with a paddle attachment, add the cream cheese, sugar and salt. Whisk at medium speed until well combined and airy. Using a rubber spatula, clean the sides of the bowl and the bottom for any clumped cream cheese. Whisk again to combine.
- Add the eggs one at a time and whisk at low speed to combine. Add the pumpkin puree, sour cream or Greek yogurt, milk tea, cornstarch, chai masala and vanilla extract and whisk again at low to combine. Using a rubber spatula, clean the sides of the bowl and the bottom for any clumped batter and whisk again to ensure the batter is smooth.
- Gently pour the cheesecake batter into the cheesecake pan. Bang the pan gently a few times against the work surface to remove any air bubbles.
- Place on a baking sheet in the lower rack of the oven. Pour boiling water into the baking sheet to ensure slow steady baking of the cheesecake. Bake for an hour. Do not open the oven for the entire time.
- Switch off the oven, place a wooden spatula between the oven and the door and let the cheesecake cool down steadily for 45 minutes.
- Remove the baking sheet with the baked cheesecake and place it on the kitchen surface to cool completely, about an hour.
- Cover with plastic wrap and place it in the fridge to set overnight.
Candied Pumpkin Seeds
- Place the pumpkin seeds in a medium skillet, on medium heat. Toast them lightly for about 3 to 4 minutes, shaking the skillet occasionally, until light brown spots appear on the seeds. Cool completely.
- Line a quarter baking sheet with parchment paper.
- In a small saucepan, on medium-low heat, add the sugar. The sugar will start melting around the edge of the saucepan. Stir with a rubber spatula as more of the sugar starts melting. Once all the sugar has melted, stir to remove any sugar lumps. The sugar changes color quickly at this point. When it reaches a golden brown color, remove from the stove, add the toasted pumpkin seeds and stir with the spatula.
- Remove immediately onto the baking sheet, cover with another parchment paper and spread the mixture as evenly as possible. Use a saucepan to press the mixture to flatten it out. The sugar will start hardening, so this process needs to happen quickly.
- Sprinkle sea salt on top. Once cooled, store in an airtight container.
Chai Masala Whipped Cream (make the day of Thanksgiving and store in the fridge until ready to use)
- In the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, vanilla extract, milk powder and chai masala. Whisk at high speed for about a minute, check for fluffiness. If it requires additional whipping, whip for another 15 to 20 seconds and check again. Do not over whip. You should have soft peaks.
Assembly
- Just before serving, remove the outer ring of the cheesecake pan. Gently place the cheesecake onto a serving platter.
- Add the whipped cream onto the top of the cheesecake and make swirls using a spatula. Alternatively, you can add the whipped cream into a piping bag fitted with a 1M tip and pipe rosettes on top of the cheesecake.
- Break the candied pumpkin seeds into smaller chunks and use them to decorate the cheesecake. Slice and serve cold.
Notes
Which kind of springform pan can I use for the cheesecake?
- I have this 9-inch springform pan and I have been using it for all my cheesecake bakes.
What kind of canned pumpkin should I use for this Masala Chai Pumpkin Cheesecake with Chai Masala Whipped Cream?
- Use Libby’s pumpkin puree, or use the Trader Joe’s one too which is good as well.
Can I make the Chai Masala in advance?
- Yes! The Chai Masala can be made 2 months in advance.
Can I use Greek yogurt instead of sour cream? Will it affect the texture of the cheesecake?
- Yes! Absolutely! I have used Greek yogurt especially since sour cream is not frequently used in our home. Greek yogurt is present at all times and I find it convenient.
Why did my cheesecake crack?
- Refer to the Cheesecake Tips in the blog post. It has all the tips and tricks for the cheesecake, so that it does not crack.
Should I make the cheesecake a day in advance before serving?
- The cheesecake should be made a day in advance before serving. This will help you to get dessert off your mind and you can focus on other things that you need to get ready for Thanksgiving.
How should I store the leftover cheesecake? For how long can I store it?
- The leftover cheesecake can be stored by cutting it into pieces, and storing in an airtight container in the fridge for upto a week, for maximum freshness.
