Chai Cheesecake

Chai Cheesecake

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

Prep Time



Total Time






1 1/2
cups graham cracker crumbs (24 squares)
cup sugar
teaspoon ground cinnamon
cup butter or margarine, melted
cup (1/2 pint) whipping cream
chai black tea bags
packages (8 oz each) cream cheese, softened
cup sugar
teaspoon ground cinnamon
teaspoon vanilla
tablespoon grated orange peel
Topping and Garnish
cup (1/2 pint) whipping cream, whipped
tablespoon sugar
Orange peel twists, if desired
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Chai tea bags also come in green tea. They can be used in place of the black tea, but it will give a slight greenish tinge to the finished cheesecake.
For more cinnamon impact, increase the cinnamon in the crust to 1 teaspoon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 260),
  • Total Fat 28g
    • (Saturated Fat 16g,
    • Trans Fat 1g),
  • Cholesterol 125mg;
  • Sodium 230mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 0g,
    • Sugars 21g),
  • Protein 5g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.