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  • 1 1/2 cups vanilla wafer crumbs (about 50 wafers)
  • 5 tablespoons butter, melted
  • 3 (8-ounce) packages light cream cheese, softened
  • 1 cup half-and-half
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon vanilla extract
  • 3 eggs
  • Ground cinnamon (optional)
  • Whipped cream (optional)


  1. Preheat oven to 350F.
  2. To prepare crust, combine crumbs and butter in a medium bowl. Press onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes, or until set. Let cool before filling.
  3. To prepare filling, beat cream cheese with and electric mixer until light and smooth. Add half and half, sugar and cornstarch; beat well. Add spices and vanilla. Mix well. Add eggs one at a time, mixing well on low speed after each addition. 
  4. Pour filling into crust. Bake 45 to 60 minutes, until cake is almost set and top is golden brown. 
  5. Run a knife around rim of pan to loosen cheesecake. Let cool to room temperature on and wire rack, then refrigerate at least 3 hours or overnight.
  6. To serve, remove springform side. Slice and garnish with a sprinkle of cinnamon and a dollop of whipped cream, if using. 
Recipe by Gretchen Roberts

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The recipe was originally published as Indian Cheesecake on

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