Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

MENU
  • Save
    0
  • Print
    0
  • Twitter
    0
  • Pinterest
    0
  • Facebook
    0
  • Email
    0
  • More
  • Email
    0

Chai Cheesecake

chai cheesecake Dessert
Chai Cheesecake
  • Prep 30 min
  • Total 9 hr 0 min
  • Servings 16
  • Pinterest
    0
  • Print
    0
  • Save
    0
  • Email
    0

If you're a fan of chai tea, you will savor this whipped cream-topped cheesecake with hints of orange and cinnamon. ...MORE + LESS -

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

Hide Images
  • 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.
 

Nutrition Information

No nutrition information available for this recipe

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment