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!

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
2 hrs
total:
3 hrs 10 mins
Servings:
12
Yield:
1 10-inch cheesecake
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Ingredients

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

Directions

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.

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  • 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; protein 6.7g; carbohydrates 34.8g; fat 37.9g; cholesterol 155.6mg; sodium 270.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2019
Amazing. Every time!!! Read More
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