Chai Caramel Latte Cheesecake

The perfect cheesecake for fall. It's made with a chai shortbread cookie crust, a rich and creamy vanilla cheesecake that's infused with our Toasted Southern Pecan Espresso Beans, and it's topped off with a chai caramel sauce.

Ingredients:

Chai Shortbread Crust & Streusel

• 5 tbsp. unsalted butter (70g)
• 1/2 c. dark brown sugar (100g)
• 1 c. all purpose flour (120g)
• 1 1/4 tsp. chai spice

Coffee Cheesecake

• 2 tbsp. PapaNicholas Toasted Southern Pecan Espresso Beans (30g)
• 1/2 c. heavy whipping cream (110g)
• 2 8-oz bricks cream cheese, room temperature (450g)
• 3/4 c. dark brown sugar (150g)
• 1 tbsp. cornstarch
• 2 eggs, room temperature
• 2 tsp. vanilla

Chai Caramel Sauce

• 1/2 c. + 2 tbsp. heavy whipping cream (130g)
• 2 bags chai tea
• 1 c. granulated sugar (200g)
• 4 tbsp. unsalted butter, room temperature (56g)
• 3/4 tsp. salt

Instructions:

Step 1: Preheat the oven to 350°F / 175°C. Line the bottom of a 7" springform pan* with parchment paper by placing the paper on the base, then snapping the pan together. Line another small baking pan with parchment paper as well.

Step 2: Make the crust and streusel. In a small mixing bowl, melt the butter. Mix in the sugar, flour, and chai spice until you have a cohesive dough.

Step 3: Press ~⅔ of the shortbread into the bottom of the springform pan. Crumple up the remaining shortbread and space it out on a baking sheet – this will be the streusel for the top of the cake.

Step 4: Place both pans in the oven and bake for 10 minutes. In the meantime, start on the coffee cheesecake.

Step 5: Make the coffee cheesecake. Crush up the espresso beans in a small plastic bag.

Step 6: Heat the heavy cream until it is simmering on the stove or in a large microwave safe measuring cup. Once the heavy cream is simmering, remove it from the heat and mix in the crushed espresso beans. Set aside.

Step 7: Add the cream cheese, sugar, and cornstarch to a large mixing bowl (or to a stand mixer fitted with the paddle attachment.)

Step 8: Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes, until fluffy and smooth.

Step 9: Add both eggs and the vanilla into the cream cheese, and beat the mixture on low speed *just* until the eggs have been fully incorporated.

Step 10: Place a fine mesh sieve over the mixing bowl, and pour the espresso-cream mixture through the fine mesh sieve to separate out the espresso beans. Beat on low speed just until the mixture is cohesive.

Step 11: Pour the cheesecake batter over the shortbread crust and tap the pan on the counter a few times to help remove any air from the filling.

Step 12: Fill a 10" cake pan, or any larger pan that can reasonably fit the 7" springform inside of it, a third of the way with hot water. Wrap tin foil around the bottom of your springform pan to avoid the possibility of water seeping into the springform.

Step 13: Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 60-70 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 155°F / 68°C. If the cheesecake starts to brown on top, gently place a piece of tinfoil over the top of the pan.

Step 14: Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. before transferring it to the fridge to chill for at least 8 hours.

Step 15: Make the chai caramel sauce. Heat the heavy cream until it is simmering on the stove or in a large microwave safe measuring cup. Once the heavy cream is simmering, remove it from the heat and place two chai tea bags in it. Set aside.

Step 16: Add the sugar to a medium sized saucepan set over medium heat. Stir occasionally until the sugar begins to melt, then stir constantly until the sugar is completely melted and has turned to a deep amber color.

Step 17: Add in the butter and whisk until the mixture is smooth.

Step 18: Remove the tea bags from the heavy cream, pressing on the bags to get more flavor out of them.

Step 19: Take the mixture off of the heat, and slowly whisk in the heavy cream until it is completely incorporated into the caramel, then whisk in the salt.

Step 20: Store the caramel in an airtight container in the fridge until you're ready to serve the cheesecake. Pour it over the cheesecake, top it with the shortbread crumbles, slice, serve, and enjoy!

If you made this chai caramel latte cheesecake we would love to see it and know what you think! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee