Cakes · cheesecakes

Chocolate Glazed Chai Spice Cheesecake

Creamy New York Cheesecake with chai spices is dreamy all by itself. Top it with a chocolate glaze and you’ve got a sensational dessert in this Chocolate Glazed Chai Spice Cheesecake.

This is a top view of chai spice cheesecake. The tan colored cheesecake is drizzled with dark chocolate ganache. There is a fork on the plate to the right of the slice.

I’m moving into my own apartment next week. I can’t wait to have my own kitchen and space in a refrigerator.

My housemate’s refrigerator is packed to the gills so I get one shelf. Definitely not enough space to store ingredients for dinner and baking let alone finished baked goods.

The new apartment has a decent kitchen (by Cambodian standards), two bedrooms and a large balcony for about the same rent I’m paying now.

A whole chai spice cheesecake sits on a white cake stand with ruffled edges. The golden tan crustless cheesecake is speckled with spices.

It’s walking distance to the grocery store and so many other things (including the bus) so I’ll save money on transportation.

I’ve got a lot of cream cheese that needs to be used up before the move and I love cheesecake. Besides, it’s my best friend’s birthday and she loves cheesecake.

Loreen King from Art and the Kitchen has an AMAZING New York Cheesecake recipe. If you love plain cheesecake (or one that’s topped with fruit or chocolate) this is the recipe for you! It’s so creamy and bakes up perfectly every time.

A slice of golden tan cheesecake sits on a white plate with lacey edges. This view is from the side and slightly above. Dark chocolate ganache zig zags across the top and drizzles down the sides.

I modified Loreen’s New York cheesecake recipe to make a smaller cheesecake and added some chai spices to0.

The chocolate glaze is a bit thick and it hardens up in the refrigerator so make it just before serving. You can top the chai cheesecake with the chocolate glaze or serve the glaze on the side so guests can add as much as they like.

We celebrated my friend’s birthday at a fun restaurant in Phnom Penh. You enter through a coke machine (the door is actually and old coke machine).

A view of a slice of chai cheese cake with the tip of the slice pointed at the front of the photo. The view is slightly above so you can see the zig zag pattern of dark chocolate ganache on top of the golden tan cheesecake as well as the lines of dark chocolate ganache dripping down the sides of the slice.

Inside is a cozy bar with pretty good food.  Our Ukranian waiter provided a candle and plates for the Chocolate Glazed Chai Spice Cheesecake so we gave him and the other waitstaff a slice each.

Chocolate Glazed Chai Spice Cheesecake is creamy, chai-flavored goodness. It would be equally good with plain whipped cream instead of the chocolate glaze.

Chocolate Glazed Chai Spice Cheesecake

This is a top view of chai spice cheesecake. The tan colored cheesecake is drizzled with dark chocolate ganache. There is a fork on the plate to the right of the slice.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Additional Time 4 hours
Total Time 5 hours 30 minutes


Chai Spiced Cheesecake

  • 24 oz cream cheese room temperature
  • 6 tbsp butter room temperature
  • 4 medium eggs room temperature
  • 1 ½ cups sour cream room temperature
  • 1 cup sugar
  • 1 ½ tablespoon cornstarch
  • 1 ½ teaspoon pure vanilla extract
  • 2 teaspoons ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves

Chocolate Glaze

  • ¾ cup chocolate chips (or chopped dark chocolate)
  • ½ cup whipping cream


  1. Butter the inside of an 8-inch spring form pan. Wrap the pan in two layers of aluminum foil and set aside. (I cut 2 squares that were about 16 inches to a side. Place the pan in the center and folded the sides of the foil up to cover the sides of the pan).
  2. In a heavy duty mixer cream together the cream cheese and butter until they are well mixed.
  3. Blend in the sour cream and then blend in the eggs one at a time.
  4. Add the remaining ingredients and blend on medium speed until well mixed (a few minutes).
  5. Pour into prepared pan and spread evenly.
  6. Place the spring form pan wrapped in aluminum foil in a larger pan. Fill the larger pan with water so that the water reaches about 2/3 - 3/4 the way up the sides of the spring form pan.
  7. Bake in a 300°F oven for 1 hour 15 minutes. The top should be slightly brown and the middle should be jiggly but the outside should be firm.
  8. Prop the oven door open slightly and let cool in the oven. When the oven is cool, refrigerate several hours in the springform pan to fully firm up the cheesecake.
  9. Insert a knife around the edge and then remove the sides of the pan.
  10. Just before serving, top with chocolate glaze (the warm glaze can be served on the side if preferred).

Chocolate Glaze

  1. Put about 1 inch of water in a pan and heat to boiling. Remove from heat and place a bowl in the pan. Put all the glaze ingredients in the bowl and let sit a few minutes to soften the chocolate.
  2. Stir until chocolate is fully melted and combined with other ingredients.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 368Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 116mgSodium: 215mgCarbohydrates: 23gFiber: 1gSugar: 20gProtein: 5g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

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