Chocolate Chai Cheesecakes

Chocolate Chai Cheesecakes

Chocolate Chai Cheesecakes

Three classic flavors blend to form the perfect fall-inspired cupcake. A chocolate cookie crust and chocolate cheesecake are topped with a spiced chai topping for a guaranteed show-stopping cupcake for Thanksgiving or any other time of the year.

  • Yield:

    12 cheesecakes



For the cheesecakes: !!HEADER!!
12 cream-filled chocolate cookies
2 tablespoons of melted butter
2 8 oz. of packages cream cheese softened
1/2 cup of sugar
2 tablespoons of sour cream
1 teaspoon of vanilla
2 tablespoons of flour
4 ounces of semi-sweet baker's chocolate
1/2 teaspoon of cinnamon
2 eggs
For the chai topping: !!HEADER!!
1 cup of heavy whipping cream
1/4 cup of powdered sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ginger
1/8 teaspoon of ground cloves
1/8 teaspoon of ground star anise
1/8 teaspoon of cardamon
1/2 teaspoon of orange extract
1/2 teaspoon of vanilla bean paste


Place a large baking sheet on the bottom rack of the oven. Fill halfway with water. Preheat the oven to 350 degrees.

Place 12 cupcake liners in a Circulon Chocolate Nonstick Muffin Pan.

Place the cookies (cream included) in a food processor and pulse until finely ground. Mix together the cookie crumbs and butter.

Spoon the crumbs evenly into the cupcake liners. Press the crumbs down firmly. Set aside.

Spoon the crumbs evenly into the cupcake liners. Press the crumbs down firmly. Set aside.

Beat the cream cheese until creamy. Add the sugar and beat again.

Add the sour cream, vanilla, and flour and beat until the mixture is creamy.

Melt the chocolate according to the package directions. Pour into the cream cheese mixture and beat until completely mixed together.

Add the eggs one at a time and gently beat until the mixture is completely mixed. Do not over beat.

Spoon the cheesecake batter evenly into the cupcake liners. Place the pan on the oven rack right above the pan of water. Bake for 25 minutes. Remove and let the cheesecakes cool in the muffin tin for 15 minutes. Remove gently and place on a wire rack to cool for an hour. Refrigerate until completely chilled.

Beat the heavy whipping cream, powdered sugar, spices, and extracts on high speed until stiff peaks form. Use a piping bag and large open star tip to pipe the cream on the cooled cheesecakes.