CHOCOLATE CHAI CHEESECAKES
Three flavors blend together to create a show stopping cupcake. A cookie crust, chocolate cheesecake, and spice topping make these Chocolate Chai Cheesecakes a delicious treat for fall dessert tables.
Provided by Jocelyn @ Inside BruCrew Life
Categories Cheesecake
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place a large sheet pan on the bottom shelf of the oven and fill halfway with water. Place 14 cupcake liners in a muffin tin.
- Crush the cookies, cream included. Mix the crumbs with the melted butter. Spoon the mixture evenly in the bottom of the liners. Press down firmly.
- Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, flour, cinnamon, and melted chocolate and beat again.
- Add the eggs and beat until combined. Spoon the cheesecake batter evenly on the cookie crusts. Place the pan on the rack above the water. Bake for 25 minutes.
- Remove and cool in the pan for 15 minutes before gently lifting them out and placing on a wire rack to cool for an hour. Place in the refrigerator and chill for 2-3 hours.
- Top with the Chai Whipped Cream before serving.
Nutrition Facts : Calories 265 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 171 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHOCOLATE CHAI CHEESECAKE BARS
Chocolate chai cheesecake bars feature distinct layers of chocolate cookie crust, silky smooth chocolate cheesecake infused with sultry chai spices, and a decadent chocolate ganache to finish it all off.
Provided by Love and Olive Oil
Time 4h
Yield 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 300 degrees F. Butter an 8-inch square pan; line with parchment paper, leaving an overhang over two of the edges.Combine cookies and salt in a food processor and pulse until very finely ground. Drizzle over melted butter and pulse until evenly moistened. Press into bottom of prepared pan. Place in freezer to set while you prepare the filling.In a food processor or the bowl of a stand mixer, pulse room temperature cream cheese, sour cream, and sugar until smooth. Add eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary to be sure all ingredients are evenly incorporated. Mix in vanilla.Whisk spices together with salt and flour, then sprinkle over cream cheese mixture and pulse once or twice to blend. Drizzle in melted and cooled chocolate and pulse until just incorporated.Pour batter into cooled crust, spreading into an even layer. Tap on the countertop once or twice to level it out and get rid of any large air bubbles. Bake for 26 to 28 minutes or until the center of cheesecake is set but still barely jiggly. Let cool on a wire rack to room temperature before topping with ganache (you can also refrigerate it overnight before topping).For ganache, place chopped chocolate in a heat-proof bowl. Heat cream in a small saucepan until it just starts to bubble around the edges (do not let it boil). Pour cream over chopped chocolate and let sit for 30 seconds, then slowly whisk, working in concentric circles starting in the middle, until chocolate is fully melted and smooth. Add corn syrup, slowly whisking until incorporated and smooth.Pour glaze over top of cheesecake, spreading to edges with an offset spatula. Let set at room temperature for about 1 hour, or refrigerate for at least 20 minutes until glaze is set. Refrigerate until ready to serve.To slice and serve, use the parchment overhang to lift the entire slab out of the pan. Place on a cutting board and slice into squares (use a large chef's knife, run it under hot water to warm it up and wipe it clean between each slice). Serve chilled or at room temperature. Bars will keep in an airtight container in the refrigerator for up to 5 days.
CHOCOLATE CHAI CHEESECAKE
Found this recipe and copied it down a while ago... finally got a chance to make it! Tweaked it a bit so it is easier to make, and unquestionably even yummier than the original. This is a show-stopper, super-rich chocolate lovers' dream dessert. The chai and rich chocolate flavors harmonize with one another perfectly. It's even better the next day!
Provided by DANCINGHORSE
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 3h10m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
- Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
- Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
- Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
- Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
- Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
- Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 34.8 g, Cholesterol 155.6 mg, Fat 37.9 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 22.5 g, Sodium 270.4 mg, Sugar 25 g
CHOCOLATE CHAI
Spicy cinnamon chai tea with chocolate is a great warm drink for those cold winter nights!
Provided by HoneeBee
Categories World Cuisine Recipes Asian Indian
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
- Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 37.6 g, Cholesterol 20.7 mg, Fat 6.2 g, Fiber 4.4 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 103.9 mg, Sugar 31 g
VANILLA CHAI CHEESECAKE
Vanilla chai cheesecake adapted from Rachel's Diary.
Provided by LaurasFaves
Categories Desserts Cakes Cheesecake Recipes
Time 2h5m
Yield 10
Number Of Ingredients 13
Steps:
- Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until golden, about 12 minutes.
- Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
- While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
- Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
- Let cool completely and remove from pan. Serve with caramel sauce.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 46.3 g, Cholesterol 175.1 mg, Fat 38.8 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 23.1 g, Sodium 479.3 mg, Sugar 25.6 g
CHAI SPICE "CHEESECAKE"
Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor.
Provided by isachandra
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 6h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
- Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
- Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
- Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
- Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 54.4 g, Fat 20.2 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 11.7 g, Sodium 230 mg, Sugar 31.2 g
CHAI CHEESECAKE
If you're a fan of chai tea, you will savor this whipped cream-topped cheesecake with hints of orange and cinnamon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in microwavable measuring cup, microwave 1 cup whipping cream on High 1 minute 30 seconds to 2 minutes or just until it begins to boil. Place tea bags in hot cream; let stand 15 minutes.
- In large bowl, beat cream cheese, 1 cup sugar, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Remove tea bags from cream and squeeze extra liquid from tea bags; discard bags. Stir cream and orange peel into cream cheese mixture until well blended. Pour filling over crust.
- Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with orange peel twists. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 21 g, TransFat 1 g
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