Chocolate Chai Cheesecake

My second day of college, our Resident Advisor, Katie, decided we should take a bonding trip to one of the nearby coffee shops. It was there that she introduced me to the wondrous chai latte. One sip and I was hooked, partially because the flavor reminded me so much of pumpkin pie – my absolute favorite thing in the entire world. You can get them all year, of course, but they automatically throw me back to autumn whenever I drink them.

This got the wheels turning. While I love pumpkin pie for the holidays, not everyone does. I wanted to come up with an alternative to Thanksgiving pie, but keep the warm spices that really go with the time of year. And of course, it would need chocolate.

I’ve gotten plenty of weird looks for asking for a pump of chocolate in my chai, but you should really try it. Or just make this cheesecake.

The players:

First, start out by mixing the spices together – ginger, cardamom, allspice, cloves, cinnamon, nutmeg, salt, and black pepper.

Don’t forget to preheat the oven to 350. Take your graham crackers and dump them into a Ziploc. Then bash the heck out of them. I channeled my angst over not attending BlogHer Food, but you can use whatever inspiration you need.

Cut butter into pieces and melt in microwave. Combine crumbs, sugar, and melted butter until well-blended and crumbly. Then press into the bottom of a 9-inch springform pan.

Put pan on a baking sheet, and bake crust in oven for 10 minutes. If you don’t put it on the sheet, you risk melted butter leaking out the pan and into your oven. Oops.

Meanwhile, measure out your chocolate chips. Measure some into your mouth, as well. Pour cream into a small saucepan and heat until just boiling. Remove from heat and add chocolate chips. Let stand 5 minutes, then whisk until smooth.

Pour the chocolate mixture into the baked crust, being sure to reserve some.

Spread it evenly in the pan, and restrain yourself from eating the rest of the chocolate. Stick the rest into a container for later.

Now, take your cream cheese (I used neufchatel but I’m not gonna lie, I bought it by accident) and beat in the sugar. Then add in eggs and vanilla. When well combined, mix in the spices.

Pour cream cheese mixture on top of chocolate and spread as evenly as possible.

Bake for 30 minutes. You’ll know it’s done when you can gently shake the pan and it appears set. Let cool 10 minutes, then gently run a knife around edge and remove springform ring. Cool completely on the counter, then move to refrigerator for a minimum of 4 hours to set.

Oooh, pretty! But we’re not done yet.

Get the chocolate you saved. Pop it in the microwave for 20 seconds or so, and stir to make sure it has fully melted. Drizzle it on each slice as you serve.

Yum.

Share with your child, especially if he has been rooting you on and watching patiently this entire time.

Kid-tested and approved, even with “weird” spices! Chocolate always makes things winners.

Chocolate Chai Cheesecake

adapted from Better Homes & Gardens

1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cardamom
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon black pepper

1/3 cup butter
1/4 cup sugar
1 1/4 cups crushed graham crackers (about one packet)

2/3 cup heavy cream
1 cup semisweet chocolate

2 packs (16 ounces) cream cheese (or neufchatel)
1/2 cup sugar
2 eggs

Preheat oven to 350.

Mix spices together in a small bowl.

If graham crackers aren’t already crushed, put in a Ziploc and crush using your hand or a rolling pin. Cut butter into pieces and melt in microwave. Combine crumbs, sugar, and melted butter until well-blended and crumbly. Then press into the bottom of a 9-inch springform pan. Put pan on a baking sheet, and bake crust in oven for 10 minutes.

Meanwhile, measure out your chocolate chips. Measure some into your mouth, as well. Pour cream into a small saucepan and heat until just boiling. Remove from heat and add chocolate chips. Let stand 5 minutes, then whisk until smooth. Pour the chocolate mixture into the baked crust, being sure to reserve some. Spread evenly across crust and store the reserve for later.

In a large mixing bowl, take your cream cheese and beat in the sugar. Then add in eggs and vanilla. When well combined, mix in the spices. Pour cream cheese mixture on top of chocolate and spread as evenly as possible.

Bake for 30 minutes. You’ll know it’s done when you can gently shake the pan and it appears set. Let cool 10 minutes, then gently run a knife around edge and remove springform ring. Cool completely on the counter, then move to refrigerator for a minimum of 4 hours to set.

When ready to serve, take out the chocolate you saved. Pop it in the microwave for 20 seconds or so, and stir to make sure it has fully melted. Drizzle it on each slice as you serve.

This post is for Challenge #4 of Project Food Blog. Thank you SO MUCH to everyone who has voted for me thus far. I really, really appreciate your support and it has been an honor to continue competing. Please consider voting for my post from October 11 to October 14. Thank you!

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