Chocolate Chai Cheesecake with Cacao Nib Crust

Chocolate Chai Cheesecake with Cacao Nib Crust

Ingredients:

  • 1 cup cinnamon graham cracker crumbs
  • 1 cups sweetened shredded coconut, toasted
  • 2 pounds cream cheese, room temperature
  • 4 large eggs
  • 3/4 cup sugar
  • 1/3 cup unsalted butter melted
  • 1 15 ounce can cream of coconut
  • 1 cup whipping cream
  • 1  vanilla pod scraped
  • Juice of 1 lemon

Directions:

  1. Preheat oven to 325 degrees F. 
  2. Mix cinnamon graham cracker crumbs, indi chocolate cacao nibs melted butter and a pinch of sea salt together and press into pan.
  3. Beat cream cheese and sugar in large bowl until well blended. Add eggs in one at a time, beating well after each addition.
  4. In a saucepan heat up whipping cream and indi chocolate chai tea. Let steep for about 10 min and strain out tea, set aside. 
  5. Add cream of coconut, coconut, vanilla bean and lemon juice into the mixture and beat until well blended.
  6. Pour filling into crust.
  7. Add the indi chocolate chai tea infused cream in a spiral to the filling and using a chopstick, slowly swirl the infused cream to create pattern.
  8. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
Enjoy!