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Chai Cheesecake

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

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  • Prep Time 30 min
  • Total Time 9 hr 0 min
  • Servings 16

Crust

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

Filling

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

Topping and Garnish

1
cup (1/2 pint) whipping cream, whipped
1
tablespoon sugar
Orange peel twists, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
260),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
16g,
16%
Trans Fat
1g
1%
),
Cholesterol
125mg
125%;
Sodium
230mg
230%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
21g
21%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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