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Chai Cheesecake
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Prep Time:
30 minutes
Total Time:
9 hours
Indulge in a chai tea-infused cheesecake with a hint of orange and cinnamon, topped with whipped cream.
Ingredients:
  • 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 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
Instructions:
  • Preheat oven to 350°F. Wrap a 10-inch springform pan with heavy-duty foil to prevent leaking. Grease the pan with cooking spray. Combine crust ingredients in a small bowl, then press into the bottom of the pan. Bake for 8-10 minutes until set. Lower the oven temperature to 300°F and let the crust cool for 10 minutes.
  • In a microwave-safe measuring cup, heat 1 cup of whipping cream on High for 1 minute and 30 seconds to 2 minutes until it starts to boil. Add tea bags to the hot cream and let it sit for 15 minutes.
  • In a large bowl, use an electric mixer to blend cream cheese, 1 cup sugar, 1/2 teaspoon cinnamon, and vanilla until smooth. Add eggs one at a time until just combined. Remove, squeeze, and discard tea bags. Stir infused cream and orange peel into cream cheese mixture until fully combined. Pour over crust.
  • Bake the cheesecake at 300°F for 55 to 65 minutes, or until the edges are set at least 2 inches from the edge of the pan while the center still jiggles slightly. Turn off the oven and open the door at least 4 inches, then let the cheesecake sit in the oven for 30 minutes. Use a small metal spatula to loosen the edges of the cheesecake. Cool in the pan on a rack for 30 minutes, then refrigerate for at least 6 hours or overnight.
  • To serve, gently release the cheesecake from the pan, then whip 1 cup of heavy cream with 1 tablespoon of sugar until soft peaks form. Spread the whipped cream over the cheesecake and top with orange peel twists. Refrigerate any leftovers.

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