Chocolate Malt Cheesecake

Name: Chocolate Malt Cheesecake
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 14 servings.
Ingredients: 1 cup graham cracker crumbs (about 16 squares); 1/4 cup sugar; 1/3 cup butter, melted; FILLING:; 3 packages (8 ounces each) cream cheese, softened; 1 can (14 ounces) sweetened condensed milk; 3/4 cup chocolate malt powder; 4 large Nellie’s Free Range Eggs, lightly beaten; 1 cup semisweet chocolate chips, melted and cooled; 1 teaspoon vanilla extract; Confectioners' sugar and chocolate curls, optional

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! —Anita Moffett, Rewey, Wisconsin

Ingredients

1 cup graham cracker crumbs (about 16 squares)
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup chocolate malt powder
4 large Nellie’s Free Range Eggs, lightly beaten
1 cup semisweet chocolate chips, melted and cooled
1 teaspoon vanilla extract
Confectioners' sugar and chocolate curls, optional

Directions

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 over crust. Place pan on a baking sheet.
Bake at 325° until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove sides of pan. Garnish with confectioners' sugar and chocolate curls if desired. Refrigerate leftovers.

Nutrition Facts

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

Originally published as Chocolate Malt Cheesecake in Country Woman May/June 1990

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maryHodges

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"!