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Mini Caramel Chai Cheesecake

So tomorrow is my birthday and I couldn’t be more excited. My mom got me both things on my wish list- a mini cheesecake pan and cardamom so what else was I to do but use both at the same time?!

Mini Caramel Chai Cheesecake

Crust

  • 8 ounces cinnamon graham crackers, crushed
  • 3 tablespoons granulated sugar
  • 1/4 stick butter, melted
  • 3 tablespoons caramel sundae topping

Filling

  • 3 8-ounce packages cream cheese, room temperature
  • 1/2 cup dulce de leche
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 1 1/4 cups granulated sugar
  • 1 1/2 tsp. ground cardamom
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 3 teaspoons pure vanilla extract
  • 4 large eggs, room temperature
  1. Position a rack in the center of the oven and heat the oven to 325 degrees F
  2. In a medium bowl, stir together the cinnamon graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter and caramel until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a mini cheesecake pan and press evenly onto the bottom and about 2 inches up the sides of each well (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F
  3. In a small bowl, mix together the cardamom, cinnamon, ginger, cloves, and nutmeg. Set aside
  4. In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth
  5. Add the chai spice mix and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling onto the cooled crusts
  6. Bake at 300 degrees F until the centers jiggles like Jell-O when nudged, about 15 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled

Here are the crusts, ready to be baked

Pre-baked

Post-baked

It’s hard to believe all these spices went into this delicious, bite-size treat

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