Malted Chocolate Cheesecake
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
YIELD: 2 servings.
With an impressive presentation and a scrumptious, classic malt flavor, this downsized dessert will make anyone feel special. —Anna Ginsberg, Austin, Texas
Ingredients
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4 portions refrigerated ready-to-bake sugar cookie dough
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4 ounces cream cheese, softened
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1/2 cup dark chocolate chips, melted
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2 tablespoons sugar
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1 large egg white, room temperature
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1/2 teaspoon vanilla extract
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TOPPING:
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4-1/2 teaspoons cream cheese, softened
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2 teaspoons sugar
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1 teaspoon malted milk powder
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1 teaspoon baking cocoa
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2/3 cup whipped topping
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1 tablespoon chocolate syrup
Directions
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1.
Line a 5-3/4x3x2-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.
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2.
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.
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3.
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 top appears dull.
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4.
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.
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5.
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.
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6.
Using foil, lift cheesecake out of pan. Cut in half. Drizzle chocolate syrup over each piece. Refrigerate leftovers.
Nutrition Facts
1 piece: 934 calories, 58g fat (34g saturated fat), 74mg cholesterol, 350mg sodium, 92g carbohydrate (68g sugars, 0 fiber), 14g protein.
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