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Chai Cheesecake Bars with a cinnamon caramel topping, garnished with star anise.

Chai Cheesecake Bars

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These chai cheesecake bars feature a warm brown butter graham cracker crust, smooth chai-infused cheesecake, and a decadent brown butter frosting, topped with spiced caramel for the perfect fall dessert.
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Prep Time 1 hour
Cook Time 45 minutes
Chill Time 6 hours
Total Time 7 hours 45 minutes
Servings: 16 Bars
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Brown Butter
  • 1 ¾ cups 280 g unsalted butter (For browning)
For the Graham Cracker Crust
  • 14 210 g graham crackers (Full sheet crackers, crushed)
  • ½ cup 120 ml melted brown butter (From above)
  • 2 tablespoon 28 g light brown sugar (For sweetness)
For the Chai Cheesecake
  • ⅓ cup 80 ml half and half (For chai steeping)
  • 2 chai teabags For chai infusion
  • 24 oz 680 g cream cheese (Softened to room temperature)
  • 1 cup 220 g light brown sugar (For sweetness)
  • 2 tablespoon 16 g cornstarch (For thickening)
  • ¼ cup 60 ml melted brown butter (From above)
  • ¼ cup 62 g sour cream (At room temperature)
  • 1 tablespoon vanilla extract For flavor
  • 1 tablespoon ground cinnamon For spice
  • 1 ½ teaspoon ground ginger For spice
  • ½ teaspoon ground allspice For spice
  • ½ teaspoon ground nutmeg For spice
  • 1 teaspoon ground cardamom For spice
  • ¼ teaspoon ground cloves For spice
  • 3 eggs At room temperature
For the Chai Brown Sugar Caramel Sauce
  • 4 ½ tablespoon 63 g unsalted butter (For caramel)
  • ¼ cup + 2 tbsp 83 g brown sugar (For sweetness)
  • ½ cup 120 ml heavy cream (For richness)
  • 1 teaspoon vanilla extract For flavor
  • Pinch of salt For balance
  • ¼ teaspoon ground cinnamon For spice
  • ¼ teaspoon ground cardamom For spice
  • ⅛ teaspoon ground nutmeg For spice
  • ⅛ teaspoon ground ginger For spice
  • ⅛ teaspoon ground allspice For spice
  • Pinch of cloves For spice
For the Brown Butter Cream Cheese Frosting
  • ¾ cup 180 ml brown butter (From above)
  • 8 oz 226 g cream cheese (Cold for frosting)
  • 2 cups 260 g powdered sugar (For sweetness)

Method
 

  1. Add the butter to a pot and heat it over medium heat until it melts and begins to simmer. Let it cook until foamy and golden brown, giving off a nutty aroma, about 10-12 minutes. Remove from heat.
  2. Measure out ¾ cup (180 ml) of the melted brown butter and place it in a large bowl. Chill it in the fridge for later use in the frosting.
  3. Set aside ½ cup (120 ml) of the melted brown butter for the crust.
  4. Reserve the remaining ¼ cup (60 ml) of brown butter for the cheesecake batter.
  5. Preheat the oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper.
  6. Pulse the graham crackers in a food processor until finely crushed.
  7. Add the brown sugar and melted brown butter to the graham cracker crumbs, pulsing to combine.
  8. Press the mixture into the bottom of the prepared pan using a ¼ measuring cup to compact it evenly.
  9. Bake for 10 minutes, then let it cool while preparing the cheesecake.
  10. Heat the half and half in a small saucepan over low heat until steaming. Add the chai teabags and steep for 10 minutes. Remove the teabags and let the mixture cool.
  11. Preheat the oven to 350°F (175°C) if not still preheated from the crust.
  12. In a large bowl, mix cream cheese, brown sugar, and cornstarch using an electric mixer on medium speed until smooth, about 2 minutes.
  13. Add the melted brown butter, sour cream, vanilla, chai mixture, and spices. Mix on medium-low speed until just combined.
  14. Add the eggs and mix on medium-low speed until just combined.
  15. Pour the cheesecake batter over the prepared crust. Bake for 42-45 minutes, until the center has a slight jiggle. Turn off the oven and prop the door open for 10 minutes using a wooden spoon.
  16. Let the cheesecake cool completely in the pan on a wire rack. Once cooled, transfer it to the fridge and chill for 6 hours or overnight.
  17. Melt the butter and brown sugar in a medium saucepan over medium heat. Bring it to a simmer and cook for 3-4 minutes, stirring occasionally.
  18. Reduce the heat to medium-low and whisk in the cream. Let the sauce simmer for an additional 2-3 minutes.
  19. Remove from heat and stir in the vanilla, salt, and spices. Pour the caramel into a bowl and let it cool to room temperature.
  20. When ready to serve, remove the reserved brown butter from the fridge and let it soften to room temperature.
  21. Beat the brown butter with an electric mixer on high until pale and fluffy, about 3-4 minutes.
  22. Add the cold cream cheese and mix on medium speed until combined.
  23. Sift in the powdered sugar and mix on low speed, then increase to high speed for 1 minute until fluffy.
  24. Carefully lift the cheesecake from the pan using the parchment paper and transfer it to a serving platter.
  25. Spread the frosting over the cheesecake and gently swirl it with the back of a spoon.
  26. Drizzle the cooled chai caramel sauce over the frosting and swirl gently to combine.
  27. Cut the cheesecake into 16 bars using a sharp knife, running it under hot water and wiping it with a towel between cuts for clean slices.
  28. Serve immediately or refrigerate until ready to serve.

Nutrition

Serving: 1BarCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 220mgPotassium: 140mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 45mgIron: 1mg

Notes

These chai cheesecake bars are the ultimate treat for autumn gatherings, bringing together the warmth of chai spices and the richness of brown butter and caramel. Perfect for sharing with friends and family!

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