Chocolate Chai Cheesecake recipe
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Ingredients
- 1 ½ cups graham cracker crumbs ½ cup chocolate cookie crumbs ⅓ cup melted butter ¼ cup white sugar ½ teaspoon ground cinnamon 2 tablespoons miniature chocolate chips 1 cup semisweet chocolate chips 2 (8 ounce) packages cream cheese, at room temperature ¾ cup white sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup heavy cream 1 cup heavy cream 2 extra-strong chai tea bags (such as Stash or Twinings®) 1 cup semisweet chocolate chips 1 piece crystallized ginger, minced ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg
Nutrition Info
- 495.3 caloriescarbohydrate: 34.8 gcholesterol: 155.6 mgfat: 37.9 gfiber: 1 gprotein: 6.7 gsaturatedFat: 22.5 gservingSize: -sodium: 270.4 mgsugar: 25 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Chai Cheesecake
Directions
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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.