My mother-in-law loved chocolate malts—and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust!
- 1 cup graham cracker crumbs (about 16 squares)
- 1/4 cup sugar
- 1/3 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup chocolate malt powder
- 4 eggs, lightly beaten
- 1 cup semisweet chocolate chips, melted and cooled
- 1 teaspoon vanilla extract
- Confectioners' sugar and chocolate curls, optional
- Combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- In a large bowl, beat cream cheese and milk until smooth. Add malt powder; beat well. Add eggs; beat on low speed just until combined. Stir in the melted chocolate and vanilla just until blended. Pour into crust. Place pan on a baking sheet.
- Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Remove sides of pan. Garnish with confectioners' sugar and chocolate curls if desired. Refrigerate leftovers. Yield: 12-14 servings.
Originally published as Chocolate Malt Cheesecake in Country Woman May/June 1990, p29
Reviews for Chocolate Malt Cheesecake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review