Vanilla Chai Spiced Cheesecake Pie
one 8-inch deep tart tin
250 g gingerbread
85 g butter, melted
filling
350 g cream cheese
80 g crème fraîche
115 g light brown sugar
1 tsp vanilla bean paste
1 tsp ground cinnamon
½ tsp groung ginger
1 large pinch ground cloves
(1 pinch ground nutmeg)
2 large eggs
Preheat oven to 150°C or 300°F.
Crumb the gingerbread cookies in a food process until sandlike. Combine the cookies with the butter. Using the back of a spoon, press the mixture into the base and sides of a 20 cm-round lightly greased, deep-sided and loose-bottomed tart tin. Refrigerate for 30 minutes.
Place the cream cheese and crème fraîche in a bowl and beat with an electric mixer until smooth. Add the sugar, vanilla and the spices and beat for 3–4 minutes or until the sugar is dissolved.
Add the eggs, beat well after each addition until well combined.
Pour the mixture into the prepared tin, place on a baking tray and bake for 20-30 minutes or until firm to the touch.
Refrigerate for 1 hour or until cold. Dust with cinnamon and top with crushed gingerbread to serve.
