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Chocolate Malt Cheesecake

 Chocolate Malt Cheesecake
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!
12-14 ServingsPrep: 25 min. Bake: 1 hour + chilling


  • 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 McCormick® Pure 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.

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Chocolate Malt Cheesecake (continued)

Nutritional Facts: 1 serving (1 piece) equals 369 calories, 19 g fat (11 g saturated fat), 101 mg cholesterol, 291 mg sodium, 47 g carbohydrate, 1 g fiber, 7 g protein.