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Chai Cheesecake Bars with Brown Butter Frosting and Caramel Swirl Recipe

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4.3 from 11 reviews

  • Author: Molly
  • Total Time: 7 hours 45 minutes
  • Yield: 16 bars

Description

These silky smooth spiced chai cheesecake bars feature a rich brown butter graham cracker crust, topped with a luscious brown butter cream cheese frosting and a decadent brown sugar chai caramel swirl. Infused with aromatic chai spices like cinnamon, cardamom, and ginger, these bars capture the essence of autumn in every bite with a perfect creamy texture and warming flavors.

Ingredients

For the Brown Butter

  • 1 3/4 cups (280 g) unsalted butter

For the Graham Cracker Crust

  • 14 (210 g) graham crackers, full sheet
  • 1/2 cup (120 ml) melted brown butter from above
  • 2 tbsp (28 g) light brown sugar

For the Chai Cheesecake

  • 1/3 cup (80 ml) half and half
  • 2 chai teabags
  • 24 oz (680 g) cream cheese, softened at room temperature
  • 1 cup (220 g) light brown sugar
  • 2 tbsp (16 g) cornstarch
  • 1/4 cup (60 ml) melted brown butter from above
  • 1/4 cup (62 g) sour cream, at room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 3 eggs, at room temperature

For the Chai Brown Sugar Caramel Sauce

  • 4 1/2 tbsp (63 g) unsalted butter
  • 1/4 cup + 2 tbsp (83 g) brown sugar
  • 1/2 cup (120 ml) heavy cream
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground allspice
  • pinch of cloves

For the Brown Butter Cream Cheese Frosting

  • 3/4 cup (180 ml) brown butter from above
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar

Instructions

  1. Make the Brown Butter: In a pot over medium heat, melt the butter and bring it to a simmer. Continue to simmer until the butter foams and turns a nutty brown color, about 10-12 minutes. Remove from heat. Separate the browned butter into three parts: 3/4 cup (180 ml) for the frosting (refrigerate), 1/2 cup (120 ml) for the crust, and 1/4 cup (60 ml) for the cheesecake batter.
  2. Prepare Graham Cracker Crust: Preheat oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line with parchment paper. Pulse graham crackers in a food processor until fine crumbs form. Add brown sugar and 1/2 cup melted brown butter, pulse to combine. Press the mixture firmly into the pan bottom using a 1/4 cup measure for evenness. Bake for 10 minutes then cool while preparing cheesecake.
  3. Steep Chai Tea: In a small saucepan, heat half and half over low heat until steaming. Add chai teabags and steep for 10 minutes. Remove teabags and allow the chai mixture to cool.
  4. Make Chai Cheesecake Batter: In a large bowl, beat cream cheese, light brown sugar, and cornstarch with a hand mixer on medium until smooth, about 2 minutes. Add melted brown butter (1/4 cup), sour cream, vanilla extract, cooled chai mixture, and all spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves) and mix on medium-low just until incorporated. Add eggs one at a time and mix on medium-low until combined.
  5. Bake the Cheesecake: Pour the cheesecake batter over the prepared crust. Bake at 350°F (175°C) for 42-45 minutes until the center has a slight jiggle. Turn off oven, prop door open with wooden utensil, and leave cheesecake inside for 10 minutes. Remove and cool completely on a wire rack before refrigerating for at least 6 hours or overnight.
  6. Prepare Chai Brown Sugar Caramel Sauce: In a medium saucepan over medium heat, combine butter and brown sugar and simmer 3-4 minutes, stirring occasionally. Reduce to medium-low, whisk in heavy cream and simmer 2-3 minutes. Remove from heat, stir in vanilla, salt, and spices (cinnamon, cardamom, nutmeg, ginger, allspice, cloves). Cool to room temperature.
  7. Make Brown Butter Cream Cheese Frosting: Remove reserved brown butter from fridge and soften at room temperature until spreadable. Beat brown butter on high speed 3-4 minutes until pale and fluffy. Add cold cream cheese and mix on medium until combined. Sift in powdered sugar; mix on low until incorporated, then high for 1 minute until fluffy.
  8. Assemble Cheesecake Bars: Remove chilled cheesecake from pan using parchment paper and transfer to serving plate. Spread frosting evenly on top using an offset spatula, swirl with spoon back. Drizzle caramel sauce over frosting and gently swirl together. Cut into 16 bars, cleaning knife with hot water and towel between cuts for neat slices. Serve and enjoy!

Notes

  • For best texture, bake cheesecake until center jiggles slightly; overbaking can cause cracks.
  • Chilling cheesecake overnight enhances flavor and makes slicing cleaner.
  • Use room temperature ingredients for smooth batter and even mixing.
  • Clean the knife between slices with hot water for clean cuts.
  • Brown butter adds a nutty depth—don’t skip this step.
  • Store bars refrigerated and consume within 3-4 days for optimal freshness.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/chai-cheesecake-bars-with-brown-butter-frosting-and-caramel-swirl-recipe/