Menu
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email

Chai Cheesecake

Chai Cheesecake
  • Prep 30 min
  • Total 9 hr 0 min
  • Servings 16
If you're a fan of chai tea, you will savor this whipped cream-topped cheesecake with hints of orange and cinnamon.
September 8, 2011

Ingredients

  • 1 1/2 cups graham cracker crumbs (24 squares)
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, melted
  • 1 cup (1/2 pint) whipping cream
  • 6 chai black tea bags
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 tablespoon grated orange peel
  • 1 cup (1/2 pint) whipping cream, whipped
  • 1 tablespoon sugar
  • Orange peel twists, if desired

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

No nutrition information available for this recipe
© 2021 ®/TM General Mills All Rights Reserved