Indian Cheesecake

Indian Cheesecake
  • Yield: 12 servings


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

Nutritional Info *per serving

  • Calories 340
  • Fat 21g
  • Sodium 280mg
  • Carbohydrate 31g
  • Fiber 1g
  • Protein 9g