This straightforward chicken meal from the oven is also made sassy by a coating of garlic butter, tender white bread crumbs, Parmesan cheese, and parsley!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 12 |
| Yield: | 1 10-inch cheesecake |
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup chocolate cookie crumbs
- ⅓ cup melted butter
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons miniature chocolate chips (Optional)
- 1 cup semisweet chocolate chips
- 2 (8 ounce) packages cream cheese, at room temperature
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup heavy cream
- 1 cup heavy cream
- 2 extra-strong chai tea bags (such as Stash or Twinings®)
- 1 cup semisweet chocolate chips
- 1 piece crystallized ginger, minced
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a 9×13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
- Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
- Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
- Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
- Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
- Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
- Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.
- This is a very rich dessert. You could easily get 16 thinner, but satisfying, slices.
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 23 g |
| Sodium | 270 mg |
| Sugars | 25 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing. Every time!!!