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Chai Cheesecake

Betty Crocker Kitchens
Updated Jul 21, 2011
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If you're a fan of chai tea, you will savor this whipped cream-topped cheesecake with hints of orange and cinnamon.

Chai Cheesecake

  • Prep Time 30 min
  • Total 9 hr 0 min
  • Servings 16
  • Ingredients 15
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Ingredients

Crust

  • 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

Filling

  • 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

Topping and Garnish

  • 1 cup (1/2 pint) whipping cream, whipped
  • 1 tablespoon sugar
  • Orange peel twists, if desired

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    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

380 Calories
28g Total Fat
5g Protein
25g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
260
Total Fat
28g
44%
Saturated Fat
16g
81%
Trans Fat
1g
Cholesterol
125mg
42%
Sodium
230mg
9%
Potassium
115mg
3%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
21g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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