Chocolate Malted Cheesecake

Chocolate Malted Cheesecake

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Karla Harkins


I got this recipe from a friend in the late 1980's. So rich, it goes a long way!


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  • 1/3 c
    butter, melted
  • 1 c
    graham cracker crumbs or pretzel crumbs, crushed
  • 1/4 c

  • 24 oz
    cream cheese, softened
  • 1 can(s)
    sweetened condensed milk
  • 1 c
    semi-sweet chocolate chips, melted
  • 3/4 c
    chocolate malt powder
  • 4 large
    eggs, lightly beatened
  • 1 tsp

How to Make Chocolate Malted Cheesecake


  1. Pre-heat oven to 300 degrees.

    Prepare a 9 inch spring-form pan by greasing with butter and then wrapping pan on the bottom and up the sides with aluminum foil so it doesn't leak.
  2. In small bowl combine all crust ingredient. Pat firmly into bottom of pan. Bake for 15 minutes. Remove from oven and cool.
  3. Meanwhile, beat cream cheese in large bowl until fluffy, beat in sweetened condensed milk. Add other filling ingredients and beat thoroughly. Pour on top of crust. Place a larger pan in the oven and then place spring-form pan inside it. Fill pan with very hot water until 1/2 way up the spring-form pan. Bake for 65 minutes or until cake springs back when lightly touched in the center. Remove the spring-form pan from oven and cool, then chill in refrigerator.
  4. Top with choice of sweetened whipped cream, cherry pie filling, strawberry pie filling or fresh berries. Refrigerate left overs.

Printable Recipe Card

About Chocolate Malted Cheesecake

Course/Dish: Chocolate
Main Ingredient: Dairy
Regional Style: American

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