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Chai Cheesecake Bars with Pumpkin Spice ganache on a plate

Chai Cheesecake Bars with Pumpkin Spice Ganache

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  • Author: Megan Keno
  • Prep Time: 25 minutes
  • Chill Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 24 bars 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

Chai Cheesecake in small bites with Pumpkin Spice or Dark Chocolate Ganache

Ingredients

Units Scale

For the crust

  • 1 1/2 cups crushed Biscoff cookies (about 27 cookies/1 package)
  • 3 tbsp. packed brown sugar
  • 6 tbsp. butter, melted

For the cheesecake

  • 3 (8 oz.) packages of cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup dry Chai Tea Mix – not liquid chai tea mix
  • 2 tbsp. flour
  • 3 eggs
  • 1 cup sour cream
  • 1 tbsp. vanilla extract

For the Pumpkin Spice ganache

  • 1/3 cup heavy whipping cream
  • 4 tbsp. butter, cubed
  • 15 Pumpkin Spice Hershey Kisses

If making Dark Chocolate Ganache (optional variation)

  • 1 cup Dark Chocolate chips
  • 1/3 cup Heavy Cream
  • 4 Tbsp Butter, cubed

Instructions

Crust:

  1. In a food processor, pulse Biscoff cookies until pulverized and no large chunks remain.
  2. In bowl mix together cookie crumbles with butter and brown sugar. Press into a 13×9 inch pan and set aside.

Cheesecake:

  1. Preheat your oven to 325 degrees. In stand mixer, beat cream cheese until smooth. Scrape down sides of bowl to ensure all cream cheese is smooth.
  2. Beat in sugar and chai tea mix until thoroughly mixed. Add in flour and beat again.
  3. Add eggs one at a time, mixing for about 30 seconds between eggs. Beat in sour cream and vanilla extract.
  4. Scrape into the 13×9 inch pan and smooth. Bake for 45 minutes.
  5. Remove from oven and allow to cool completely.

Pumpkin Spice Ganache or optional Dark Chocolate Ganache:

  1. In a microwave safe bowl, add pumpkin spice Hershey Kisses, pouring heavy cream and cubed butter over the top. Place in microwave and heat in 30 second intervals on 50% intensity.
  2. Stir in between intervals and cook until chocolate/Kisses have just melted. Do not over cook and burn the chocolate.
  3. Pour Pumpkin Spice Ganache/Dark Chocolate Ganache over the top of the completely cooled cheesecake bars.
  4. Wait for ganache to cool completely or chill for at least 30 minutes. Slice, serve and devour.

Notes

Original recipe from Bakerella, adapted from Table for Two Cheesecake Bars with Chocolate Ganache

Find it online: https://homemadehome.com/chai-cheesecake-bars-with-pumpkin-spice-ganache/