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Cannabis Infused Chai-Spice Cheesecake with Espresso Crust

Fall flavors abound in this cheesecake recipe
Course Dessert
Cuisine American
Keyword Baking, Cannabis
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Cooling Time (in oven with door cracked) 30 minutes
Servings 8

Equipment

Ingredients

Chai Spice

  • cinnamon
  • cardemom
  • allspice
  • clove
  • ground ginger
  • ground black pepper

Crust

  • 9-12 graham crackers
  • 9-12 ginger snaps
  • 1/4 c canna sugar
  • 1/4 c brown sugar
  • 1/4 c melted butter
  • 1/4 c espresso

Filling

  • 1.5 lbs cream cheese softened
  • 1 c canna sugar
  • 3 tbsp cornstarch
  • 5 eggs 4 whole, 1 yolk
  • 1 tsp vanilla bean paste
  • 8 oz sour cream
  • 4 oz heavy cream

Instructions

Espresso Crust

  • Grease your springform and wrap with heavy duty aluminum foil. Double wrap to make sure there are no leaks.
  • Preheat your oven to 350 F
  • Use your food processor to grind graham crackers and ginger snaps into a sandlike texture
  • Sift the larger chunks of ginger snap cookies out of the mixture and discard
  • Mix in the melted butter
  • Slowly mix in the espresso adjusting the amount as needed. The resulting texture should be like wet sand.
  • Press the mixture into the base of the pan. You can press some into the sides as well.
  • Bake the crust for about 10 minutes and set aside to cool while you make the filling.

Chai Spice

  • Crack a nutmeg with a nut cracker or a nut grinder food processor attachment.
  • Add nutmeg, cardemom, allspice, and clove into a hot skillet and roast to release the aromatics
  • Add the aromatics and remaining ingredients into your nut grinder food processor attachment and grind into a powder
  • Seal chai spice in a jar for 6-12 months

Filling

  • Reduce the oven temperature to 325 F
  • In your stand mixer fitted with the paddle attachment, beat the cream cheese until smooth
    Keep the mixer on a low setting for the duration of this recipe. It shouldn't be higher than level 2 at any point. Make sure you scrape the sides and bottom of the bowl during each step.
  • Add the sugar and beat until smooth
  • Add the sour cream and the heavy cream and you guess it! beat until smooth
  • Add in the cornstarch until no lumps remain
  • Add in the whole eggs one at a time. Make sure each egg is fully incorporated before adding the next one and then finally the egg yolk.
  • Mix in the vanilla bean paste and the chai spice mix
  • Pour this mixture into the pre baked crust. Tap the pan on the counter a few times to remove air bubbles
  • Put the springform pan into your larger baking pan and fill with water.
  • Place the pan into the oven and bake for 90 minutes. After 90 minutes, turn off the oven and leave the door open. Leave the cheesecake in the oven until it cools
  • Chill the cheesecake in its pan for at least 6 hours so that it can fully set. Slice and enjoy!