Chai Cheesecake Bars With Pumpkin Spice Ganache Recipe

Name: Chai Cheesecake Bars With Pumpkin Spice Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 27 whole Biscoff Cookies; 3 Tablespoons Brown Sugar; 6 Tablespoons Butter, Melted; FOR THE CHEESECAKE FILLING:; 3 packages Cream Cheese (8 Oz Packages); 1/2 cups Sugar; 1/2 cups Dry Chai Tea Mix, Not The Liquid Version; 2 Tablespoons Flour; 3 whole Eggs; 1 cup Sour Cream; 1 Tablespoon Vanilla; FOR THE PUMPKIN SPICE GANACHE:; 20 whole Pumpkin Spice Hershey Kisses, Unwrapped; 1/3 cups Heavy Cream; 4 Tablespoons Butter, Cubed; FOR THE DARK CHOCOLATE GANACHE (optional):; 1 cup Dark Chocolate Chips; 1/3 cups Heavy Cream; 4 Tablespoons Butter, Cubed

Servings: persons

FOR THE CRUST:
27 whole Biscoff Cookies
3 Tablespoons Brown Sugar
6 Tablespoons Butter, Melted
FOR THE CHEESECAKE FILLING:
3 packages Cream Cheese (8 Oz Packages)
1/2 cups Sugar
1/2 cups Dry Chai Tea Mix, Not The Liquid Version
2 Tablespoons Flour
3 whole Eggs
1 cup Sour Cream
1 Tablespoon Vanilla
FOR THE PUMPKIN SPICE GANACHE:
20 whole Pumpkin Spice Hershey Kisses, Unwrapped
1/3 cups Heavy Cream
4 Tablespoons Butter, Cubed
FOR THE DARK CHOCOLATE GANACHE (optional):
1 cup Dark Chocolate Chips
1/3 cups Heavy Cream
4 Tablespoons Butter, Cubed

1
For the crust:
2
In a food processor, pulse Biscoff cookies until pulverized and no large chunks remain.
3
In a bowl mix together the cookie crumbles with the butter and brown sugar. Press into a 13x9 inch pan and set aside.
4
For the cheesecake:
5
Preheat your oven to 325 F. In the bowl of a stand mixer, beat cream cheese until smooth. Scrape down sides of bowl with a rubber spatula to ensure all of the cream cheese is smooth. Beat in sugar and chai tea mix until thoroughly mixed. Add in flour and beat again. Add eggs one at a time, mixing for about 30 seconds between the addition of more eggs. Then beat in the sour cream and vanilla extract. Scrape the mixture gently on top of the crust and smooth the top. Bake for 45 minutes. When done remove it from the oven and allow to cool completely.
6
For the pumpkin spice ganache or optional dark chocolate ganache:
7
In a microwave safe bowl, add pumpkin spice Hershey Kisses (or dark chocolate chips), pouring heavy cream and cubed butter over the top. Place in the microwave and heat in 30 second increments on 50% intensity. Stir in between intervals and continue heating until chocolate/Kisses have just melted. Do not over cook and burn the chocolate.
8
Pour your ganache over the top of the completely cooled cheesecake bars and smooth the top. Wait for ganache to cool completely before cutting it or chill it for at least 30 minutes. Slice, serve and devour.
9
Recipe adapted and inspired by Bakerella's Cheesecake Bars and Table for Two's Cheesecake Bars.

1634

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CRUST:, 27 whole Biscoff Cookies, 3 Tablespoons Brown Sugar, 6 Tablespoons Butter, Melted, and more.

Yes, Chai Cheesecake Bars With Pumpkin Spice Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chai Cheesecake Bars With Pumpkin Spice Ganache

How did you like this recipe?

Frequently Asked Questions