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Malted Chocolate Cheesecake

 Malted Chocolate Cheesecake
With an impressive presentation and a scrumptious, classic malt flavor, this downsized dessert will make anyone feel special. —Anna Ginsberg, Austin, Texas
2 ServingsPrep: 30 min. Bake: 40 min. + chilling


  • 4 portions refrigerated ready-to-bake sugar cookie dough
  • 4 ounces cream cheese, softened
  • 1/2 cup dark chocolate chips, melted
  • 2 tablespoons sugar
  • 1 egg white
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 4-1/2 teaspoons cream cheese, softened
  • 2 teaspoons sugar
  • 1 teaspoon malted milk powder
  • 1 teaspoon baking cocoa
  • 2/3 cup whipped topping
  • 1 tablespoon chocolate syrup


  • Line a 5-3/4-in. x 3-in. x 2-in. loaf pan with foil. Press cookie
  • dough onto bottom of pan. Bake at 325° for 15-20 minutes or
  • until golden brown. Cool on a wire rack.
  • In a small bowl, beat the cream cheese, melted chocolate and sugar
  • until smooth. Add egg white; beat on low speed just until combined.
  • Stir in vanilla. Pour over crust.
  • Place loaf pan in a baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 40-45 minutes or until center is just set and

2 of 2

Malted Chocolate Cheesecake (continued)

Directions (continued)

  • top appears dull.
  • Remove loaf pan from water bath. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour
  • longer.
  • Refrigerate overnight. For topping, in a small bowl, beat the cream
  • cheese, sugar, milk powder and baking cocoa until smooth. Fold in
  • whipped topping. Spread over cheesecake. Cover and refrigerate for 1
  • hour.
  • Using foil, lift cheesecake out of pan. Cut in half. Drizzle
  • chocolate syrup over each piece. Refrigerate leftovers.
  • Yield: 2 servings.
Nutritional Facts: 1 piece equals 934 calories, 58 g fat (34 g saturated fat), 74 mg cholesterol, 350 mg sodium, 92 g carbohydrate, trace fiber, 14 g protein.