Chai Cheesecake Recipes

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CHAI CHEESECAKE



Chai Cheesecake image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 16

Number Of Ingredients 15

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:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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 Facts : Calories 380, Carbohydrate 25 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 21 g, TransFat 1 g

CHAI SPICE "CHEESECAKE"



Chai Spice

Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor.

Provided by isachandra

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 6h

Yield 8

Number Of Ingredients 20

1 ½ cups crushed vegan graham crackers
¼ cup packed brown sugar
3 tablespoons coconut oil, melted
2 tablespoons non-dairy milk (such as rice, soy, or almond)
1 (12 ounce) package extra-firm silken tofu, drained
½ cup raw cashews, soaked in water 1 to 2 hours, drained
½ cup mashed ripe banana
¼ cup fresh lemon juice
2 tablespoons coconut oil, room temperature
2 teaspoons vanilla extract
⅔ cup sugar
4 teaspoons cornstarch
2 teaspoons ground cardamom
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
2 cups vegan whipped topping
½ teaspoon ground cinnamon
4 teaspoons finely chopped candied ginger

Steps:

  • Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
  • Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
  • Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
  • Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
  • Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 54.4 g, Fat 20.2 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 11.7 g, Sodium 230 mg, Sugar 31.2 g

VANILLA CHAI CHEESECAKE



Vanilla Chai Cheesecake image

Vanilla chai cheesecake adapted from Rachel's Diary.

Provided by LaurasFaves

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h5m

Yield 10

Number Of Ingredients 13

2 (6 ounce) containers vanilla yogurt
1 cup crushed gingersnap cookies
½ cup crushed amaretti cookies
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
⅛ teaspoon salt
4 eggs
1 (8 ounce) jar caramel sauce, or to taste

Steps:

  • Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until golden, about 12 minutes.
  • Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
  • While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
  • Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
  • Let cool completely and remove from pan. Serve with caramel sauce.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 46.3 g, Cholesterol 175.1 mg, Fat 38.8 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 23.1 g, Sodium 479.3 mg, Sugar 25.6 g

CHAI-SPICED CHEESECAKE MUFFINS RECIPE BY TASTY



Chai-Spiced Cheesecake Muffins Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, ground ginger, ground cardamom, nutmeg, baking soda, salt, applesauce, brown sugar, large eggs, vanilla extract, vegetable oil, cream cheese, granulated sugar, vanilla extract, nonstick cooking spray

Provided by Katie Aubin

Categories     Bakery Goods

Yield 16 muffins

Number Of Ingredients 16

1 ¾ cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 cups applesauce
1 ¼ cups brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup vegetable oil
8 oz cream cheese, room temperature
¼ cup granulated sugar
1 teaspoon vanilla extract
nonstick cooking spray, for greasing

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
  • In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
  • Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
  • Grease a 2 12-cup muffin tin with nonstick spray.
  • Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
  • Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
  • Let cool for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 205 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

VANILLA CHAI CHEESECAKE



Vanilla Chai Cheesecake image

This recipe is from the Oregon Chai website. I LOVE Oregon Chai- because of course I am from Oregon- but its great really! If you don't have Oregon Chai substitute another brand like TAZO. I haven't tried this yet but wanted to post it so I don't loose it! Cooking time includes crust.

Provided by Miss JJ

Categories     Cheesecake

Time 3h

Yield 8-12 serving(s)

Number Of Ingredients 13

1 1/4 cups nila wafers, pulverized
3 tablespoons melted butter
1 teaspoon ground cardamom
2 tablespoons sugar
1 cup chai latte concentrate
2 teaspoons vanilla
3 (8 ounce) packages cream cheese, room temperature
3 large eggs, loosely beaten
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground cloves

Steps:

  • Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
  • Cool.
  • Preheat oven to 350 degrees.
  • Mix together crust ingredients.
  • Press well into the bottom of a greased 9-inch springform pan.
  • Bake for 12 minutes.
  • When you take pan out of the oven, reduce heat to 290 degrees.
  • Beat cream cheese with mixer until smooth.
  • Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
  • Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
  • Add eggs, stir by hand until just incorporated.
  • Pour into springform pan, sprinkle a little cardamom on top.
  • Put a baking dish with 1 inch water in the bottom of your oven.
  • Cook cheesecake on middle rack for 55 minutes.
  • Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
  • Close it back up and let it go for another 55 minutes.
  • Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
  • Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
  • When cold, you can freeze it for longer storage.

CHAI SPICED CHEESECAKE



Chai Spiced Cheesecake image

Make and share this Chai Spiced Cheesecake recipe from Food.com.

Provided by Wendys Kitchen

Categories     Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 22

vegetable oil cooking spray
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1/4 cup minced crystallized ginger
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 (8 ounce) container mascarpone cheese (Italian cream cheese)
5 large eggs
2 large egg yolks
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cardamom
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/3 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract

Steps:

  • For crust:.
  • Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
  • Position rack in center of oven and preheat to 350°F Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
  • For filling:.
  • Preheat oven to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350°F
  • For topping:.
  • Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.

Nutrition Facts : Calories 636.2, Fat 46.6, SaturatedFat 28.3, Cholesterol 265.5, Sodium 367.6, Carbohydrate 44.3, Fiber 0.6, Sugar 28.7, Protein 11.6

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From ayujoy.com


BROWNIE BOTTOM VANILLA CHAI CHEESECAKE | THE LEMON APRON
2022-02-06 Preheat oven to 350F/180C. Line the base of a 9 or 10" springform pan with parchment paper, and grease the sides. Set aside. Place the butter, sugar, and dark chocolate together in a bowl setting over simmering water in a small pot, stirring every regularly till melted, and then cool slightly.
From thelemonapron.com


CHOCOLATE CHAI CHEESECAKE BARS (HEALTHY DESSERT!) - FIT FOODIE FINDS
2020-09-07 Preheat the oven to 350ºF and spray an 8×8-inch pan with non-stick cooking spray or line with parchment paper. Next, place graham crackers, butter, and cocoa powder into a food processor and process everything together until the mixture turns …
From fitfoodiefinds.com


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