Chocolate Chai Cheesecake Recipes

CHOCOLATE CHAI GREEK YOGURT CHEESECAKE BARS

Steps:

• 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 into a crumble (about 3-4 minutes).
• Pour the graham cracker crumble into the 8×8-inch pan and press it into the bottom of the pan until it is evenly spread out.
• Bake the crust for 7 minutes at 350ºF and then remove it from the oven.
• Wash and dry the food processor and then place the cream cheese, Greek yogurt, and maple syrup into the food processor. Blend all of the ingredients together until smooth.
• Scrape the sides of the bowl with a spatula and then add the egg white and vanilla. Blend until smooth.
• Next, remove 1/2 cup of the cream cheese mixture from the food processor and set aside.
• Pour the remaining cream cheese mixture over the graham cracker crust. Spread the mixture evenly over the crust.
• Then, add the chocolate chips and coconut oil to a microwave safe bowl. Cook the chocolate chips for 10 second intervals (stirring every 10 seconds) until the chocolate chips are melted.
• Add the 1/2 cup of cheesecake batter that was set aside to the food processor along with the melted chocolate and chai spices. Blend until smooth.
• Add the chocolate cheese cake mixture to the plain cheesecake mixture and create a checker board design (horizontal and vertical lines). Don't worry if the lines are not perfect!
• Finally, take a toothpick and swirl the chocolate cheesecake mixture and plain cheesecake mixture together to create a marble top.
• Place the bars in the oven and bake for 25-30 minutes.
• Remove from the oven and let the cheesecake bars cool for at least 30 minutes.

CHOCOLATE CHAI CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
• Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
• Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
• Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
• Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
• Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
• Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.

CHOCOLATE CHAI CHEESECAKES

Steps:

• Preheat oven to 350 degrees. Place a large sheet pan on the bottom shelf of the oven and fill halfway with water. Place 14 cupcake liners in a muffin tin.
• Crush the cookies, cream included. Mix the crumbs with the melted butter. Spoon the mixture evenly in the bottom of the liners. Press down firmly.
• Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, flour, cinnamon, and melted chocolate and beat again.
• Add the eggs and beat until combined. Spoon the cheesecake batter evenly on the cookie crusts. Place the pan on the rack above the water. Bake for 25 minutes.
• Remove and cool in the pan for 15 minutes before gently lifting them out and placing on a wire rack to cool for an hour. Place in the refrigerator and chill for 2-3 hours.
• Top with the Chai Whipped Cream before serving.

CHOCOLATE CHAI CHEESECAKE BARS

Steps:

• Preheat oven to 300 degrees F. Butter an 8-inch square pan; line with parchment paper, leaving an overhang over two of the edges.Combine cookies and salt in a food processor and pulse until very finely ground. Drizzle over melted butter and pulse until evenly moistened. Press into bottom of prepared pan. Place in freezer to set while you prepare the filling.In a food processor or the bowl of a stand mixer, pulse room temperature cream cheese, sour cream, and sugar until smooth. Add eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary to be sure all ingredients are evenly incorporated. Mix in vanilla.Whisk spices together with salt and flour, then sprinkle over cream cheese mixture and pulse once or twice to blend. Drizzle in melted and cooled chocolate and pulse until just incorporated.Pour batter into cooled crust, spreading into an even layer. Tap on the countertop once or twice to level it out and get rid of any large air bubbles. Bake for 26 to 28 minutes or until the center of cheesecake is set but still barely jiggly. Let cool on a wire rack to room temperature before topping with ganache (you can also refrigerate it overnight before topping).For ganache, place chopped chocolate in a heat-proof bowl. Heat cream in a small saucepan until it just starts to bubble around the edges (do not let it boil). Pour cream over chopped chocolate and let sit for 30 seconds, then slowly whisk, working in concentric circles starting in the middle, until chocolate is fully melted and smooth. Add corn syrup, slowly whisking until incorporated and smooth.Pour glaze over top of cheesecake, spreading to edges with an offset spatula. Let set at room temperature for about 1 hour, or refrigerate for at least 20 minutes until glaze is set. Refrigerate until ready to serve.To slice and serve, use the parchment overhang to lift the entire slab out of the pan. Place on a cutting board and slice into squares (use a large chef's knife, run it under hot water to warm it up and wipe it clean between each slice). Serve chilled or at room temperature. Bars will keep in an airtight container in the refrigerator for up to 5 days.

CHOCOLATE CHAI CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
• Crust:
• Combine the graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl, and mix well.
• Spread the mixture evenly over the bottom and ½-inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
• Place crust in the preheated oven to melt the chocolate chips for about 3 to 5 minutes. Carefully spread the melted chocolate over the crust. Set aside.
• Filling:
• Place the semisweet chocolate chips in an oven-proof bowl, then heat in the oven for about 3 to 5 minutes or until melted. Stir well.
• Add the cream cheese and sugar to the chocolate, then beat with an electric mixer until creamy. Stir in the vanilla extract.
• Add the eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
• Bake on the middle rack of the oven, above the water-filled pan for about 40 to 50 minutes until the middle is set.
• Remove the cheesecake from the oven and cool completely for about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
• Chai Ganache Topping:
• Bring the cream to a boil in a small saucepan. Add tea bags and let steep for about 10 minutes until fragrant.
• Squeeze the tea bags into the cream and discard. Add the chocolate chips; stir until melted and smooth.
• Add the ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill for at least 1 hour until set.
• Serve, and enjoy!

CHOCOLATE CHAI COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine pecans, brown sugar, flour, butter, nutmeg, cloves, cardamom, and cinnamon in a bowl. Blend with a fork until crumbly.
• Mix chocolate chips, flour, cloves, baking powder, and baking soda in bowl.
• Combine sugar, cream cheese, butter, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas and eggs; blend until combined. Mix in flour mixture slowly. Beat batter for 1 minute.
• Pour batter into the prepared pan. Sprinkle pecan topping evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

VANILLA CHAI CHEESECAKE

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.

CHOCOLATE CHIP CHEESECAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
• Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

CHOCOLATE CHEESECAKE I

Steps:

• Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
• Melt chocolate chips in top of a double boiler over hot water. Set aside.
• Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

CHAI CHEESECAKE

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.