Multi-layer creamy cheesecake with a vanilla cookie crust a vanilla bean bottom layer, chai spice layer in the middle, and a chocolate espresso center. Irresistible!

  • | Easy
  • | 120 mins
  • | 12 servings
Directions
For the crust:
  1. Place cookies in a food processor.
  2. Grind to make crumbs.
  3. Add in remaining ingredients.
  4. Process to blend.
  5. Pat crust mixture into a 10 inch spring form cake pan.
  6. Bake at 325F for 5-7 minutes.
For the filling:
  1. Cream the cheese on medium speed until very soft and creamy.
  2. With the mixer running, add the sugar.
  3. Beat until well combined.
  4. Stop the mixer and scrape down the bowl.
  5. On low speed add the flour.
  6. Then add the eggs one at a time, stopping the mixer before adding each egg so that shell does not get into the batter.
  7. Scrape down the bowl at least twice while adding the eggs.
  8. Add the vanilla beans and vanilla extract.
  9. Scrape down the bowl.
  10. Take out 1/3 of the batter and place into a bowl.
  11. Add the chai spice to that bowl and mix until fully incorporated.
  12. Remove another 1/3 of the batter and put into another bowl and add espresso and cocoa powder and mix until fully incorporated.
  13. Pour 1/3 of the original batter into the prepared pan with crust.
  14. Then pour the chai spice batter on top of that.
  15. Followed by the remaining 1/3 of the chocolate espresso batter.
  16. Bake at 325F for 1 1/2 to 2 hours.
  17. Let cool to room temperature.
  18. Then refrigerate for at least 4 hours, preferably overnight.
  19. Serve with whipped cream.
Note: This recipe was prepared for Rodelle by SweetRecipeas. Click here to see the original post and more helpful tips!
Ingredients

Crust:

  • 6 oz vanilla flavored wafer cookies
  • 3 TBSP brown sugar
  • 1/2 tsp. Rodelle Pure Vanilla Extract
  • 3 oz unsalted butter

Filling:

  • 2 1/2 lbs. (5 80z packages) cream cheese, at room temperature
  • 2 1/2 cups granulated sugar
  • 3 TBSP flour
  • 5 eggs
  • 2 egg yolks
  • 1 TBSP Rodelle Vanilla Extract
  • 1 Rodelle vanilla bean, split and seeds used, pod discarded
  • 2 tsp. chai spice
  • 1 1/2 tsp. espresso powder
  • 1 TBSP Rodelle Cocoa Powder
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