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Chocolate Malt Cheesecake

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
  • Total Time
    Prep: 25 min. Bake: 1 hour + chilling
  • Makes
    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 malted milk powder
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup semisweet chocolate chips, melted and cooled
  • 1 teaspoon vanilla extract
  • Optional: Confectioners' sugar and chocolate curls

Directions

  • Preheat oven to 325°. 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 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.
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