Found this recipe and copied it down a while ago... finally got a chance to make it! Tweaked it a bit so it is easier to make, and unquestionably even yummier than the original. This is a show-stopper, super-rich chocolate lovers' dream dessert. The chai and rich chocolate flavors harmonize with one another perfectly. It's even better the next day!



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Chai Ganache Topping:


Instructions Checklist
  • 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.

Cook's Note:

This is a very rich dessert. You could easily get 16 thinner, but satisfying, slices.

Nutrition Facts

495 calories; 37.9 g total fat; 156 mg cholesterol; 270 mg sodium. 34.8 g carbohydrates; 6.7 g protein; Full Nutrition


Rating: 5 stars
Amazing. Every time!!! Read More