Chocolate Chai Cheesecake Bars

Name: Chocolate Chai Cheesecake Bars
Cook time: 26 min
Total time: 4 h
Yield: 1 serving
Ingredients: 4 oz chocolate wafer cookies; 3 tablespoons unsalted butter; pinch fine sea salt; 8 oz cream cheese; ½ cup full fat sour cream; ½ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour; ½ teaspoon ground cardamom; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon fine sea salt; ⅛ teaspoon ground cloves; pinch freshly ground black pepper; 2 oz bittersweet chocolate; 4 oz bittersweet chocolate; ½ cup heavy cream; 2 teaspoons corn syrup

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Cook Time
mins
Total Time
4 hrs
Course
Dessert
Cuisine
American

Chocolate Chai Cheesecake Bars

Iris Warren

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Chocolate chai cheesecake bars feature distinct layers of chocolate cookie crust, silky smooth chocolate cheesecake infused with sultry chai spices, and a decadent chocolate ganache to finish it all off.

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Ingredients

For Crust:

4 oz chocolate wafer cookies (about 25 cookies)
3 tablespoons unsalted butter melted
pinch fine sea salt

For Cheesecake:

8 oz cream cheese at room temperature
½ cup full fat sour cream at room temperature
½ cup granulated sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon fine sea salt
⅛ teaspoon ground cloves
pinch freshly ground black pepper
2 oz bittersweet chocolate melted and slightly cooled

For Ganache Topping:

4 oz bittersweet chocolate finely chopped
½ cup heavy cream
2 teaspoons corn syrup

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Instructions

Preheat oven to 300 degrees F. Butter an 8-inch square pan; line with parchment paper, leaving an overhang over two of the edges.
Combine cookies and salt in a food processor and pulse until very finely ground. Drizzle over melted butter and pulse until evenly moistened. Press into bottom of prepared pan. Place in freezer to set while you prepare the filling.
In a food processor or the bowl of a stand mixer, pulse room temperature cream cheese, sour cream, and sugar until smooth. Add eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary to be sure all ingredients are evenly incorporated. Mix in vanilla.
Whisk spices together with salt and flour, then sprinkle over cream cheese mixture and pulse once or twice to blend. Drizzle in melted and cooled chocolate and pulse until just incorporated.
Pour batter into cooled crust, spreading into an even layer. Tap on the countertop once or twice to level it out and get rid of any large air bubbles. Bake for 26 to 28 minutes or until the center of cheesecake is set but still barely jiggly. Let cool on a wire rack to room temperature before topping with ganache (you can also refrigerate it overnight before topping).
For ganache, place chopped chocolate in a heat-proof bowl. Heat cream in a small saucepan until it just starts to bubble around the edges (do not let it boil). Pour cream over chopped chocolate and let sit for 30 seconds, then slowly whisk, working in concentric circles starting in the middle, until chocolate is fully melted and smooth. Add corn syrup, slowly whisking until incorporated and smooth.
Pour glaze over top of cheesecake, spreading to edges with an offset spatula. Let set at room temperature for about 1 hour, or refrigerate for at least 20 minutes until glaze is set. Refrigerate until ready to serve.
To slice and serve, use the parchment overhang to lift the entire slab out of the pan. Place on a cutting board and slice into squares (use a large chef's knife, run it under hot water to warm it up and wipe it clean between each slice). Serve chilled or at room temperature. Bars will keep in an airtight container in the refrigerator for up to 5 days.