Chocolate Malt Cheesecake Recipe

5 1 1
Chocolate Malt Cheesecake Recipe
Chocolate Malt Cheesecake Recipe photo by Taste of Home
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Chocolate Malt Cheesecake Recipe

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5 1 1
Publisher Photo
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!
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + chilling

Ingredients

  • CRUST:
  • 1/3 cup unsalted butter, melted
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup semisweet chocolate chips, melted
  • 3/4 cup chocolate malt powder
  • 4 eggs
  • 1 teaspoon vanilla

Directions

Combine crust ingredients. Pat firmly in bottom and 1/2 in. up the side of a 9-in. springform pan; chill. To make filling, beat cheese until fluffy; add remaining ingredients and blend thoroughly. Pour into prepared crust. Bake at 300° for about 65 minutes or until filling shakes only slightly near center when removed. Cool; chill thoroughly. Garnish with confectioners' sugar and chocolate curls, if desired. Yield: 16-20 servings.
Originally published as Chocolate Malt Cheesecake in Country Woman May/June 1990, p29

Nutritional Facts

1 piece: 369 calories, 19g fat (11g saturated fat), 101mg cholesterol, 291mg sodium, 47g carbohydrate (35g sugars, 1g fiber), 7g protein.

  • CRUST:
  • 1/3 cup unsalted butter, melted
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup semisweet chocolate chips, melted
  • 3/4 cup chocolate malt powder
  • 4 eggs
  • 1 teaspoon vanilla
  1. Combine crust ingredients. Pat firmly in bottom and 1/2 in. up the side of a 9-in. springform pan; chill. To make filling, beat cheese until fluffy; add remaining ingredients and blend thoroughly. Pour into prepared crust. Bake at 300° for about 65 minutes or until filling shakes only slightly near center when removed. Cool; chill thoroughly. Garnish with confectioners' sugar and chocolate curls, if desired. Yield: 16-20 servings.
Originally published as Chocolate Malt Cheesecake in Country Woman May/June 1990, p29

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maryHodges User ID: 3263641 14191
Reviewed Apr. 27, 2011

"SO DELICIOUS! I baked this for Easter. It was the first time I've ever tried to make cheesecake. It turned out beautifully - no cracking or bubbling. This cheesecake received rave reviews for the whole clan & I was asked by 4 people for the recipe. This recipe made me look like a "top chef"!"

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