TOTAL TIME: Prep: 25 min. Bake: 1 hour + chilling YIELD: 14 servings.
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 malted milk powder
4 large eggs, room temperature, lightly beaten
1 cup semisweet chocolate chips, melted and cooled
1 teaspoon vanilla extract
Confectioners' sugar, optional
Directions
1.
Preheat oven to 325°. Combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2.
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.
3.
Bake 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.
4.
Remove rim of pan. Sprinkle with confectioners' sugar if desired. Refrigerate leftovers.
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