Chocolate Malt Cheesecake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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My mother-in-law loved chocolate maltsand 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! 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 eggs, lightly beaten |
1 cup semisweet chocolate chips, melted and cooled |
1 teaspoon vanilla extract |
confectioners' sugar and chocolate curls, optional |
Directions:
1. 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 into crust. Place pan on a baking sheet.
3. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. Remove sides of pan. Garnish with confectioners' sugar and chocolate curls if desired. Refrigerate leftovers. Yield: 12-14 servings.
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