Chocolate Malt Cheesecake Recipes

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MALTED CHOCOLATE CHEESECAKE



Malted Chocolate Cheesecake image

With an impressive presentation and a scrumptious, classic malt flavor, this downsized dessert will make anyone feel special. -Anna Ginsberg, Austin, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 servings.

Number Of Ingredients 13

4 portions refrigerated ready-to-bake sugar cookie dough
4 ounces cream cheese, softened
1/2 cup dark chocolate chips, melted
2 tablespoons sugar
1 large egg white
1/2 teaspoon vanilla extract
TOPPING:
4-1/2 teaspoons cream cheese, softened
2 teaspoons sugar
1 teaspoon malted milk powder
1 teaspoon baking cocoa
2/3 cup whipped topping
1 tablespoon chocolate syrup

Steps:

  • 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. , 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. , 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. , 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., 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. , Using foil, lift cheesecake out of pan. Cut in half. Drizzle chocolate syrup over each piece. Refrigerate leftovers.

Nutrition Facts : Calories 934 calories, Fat 58g fat (34g saturated fat), Cholesterol 74mg cholesterol, Sodium 350mg sodium, Carbohydrate 92g carbohydrate (68g sugars, Fiber 0 fiber), Protein 14g protein.

MALT CHOCOLATE CHEESECAKE



Malt chocolate cheesecake image

This crowd-pleasing dessert is made ahead, so all you have to do on the night is take it out of the fridge and bask in the glory

Provided by Sarah Cook

Categories     Dessert

Time 5h55m

Number Of Ingredients 9

200g malted milk biscuit, crushed to crumbs
100g salted butter, melted
5 tbsp caster sugar
2 x tubs full fat soft cheese (we used Philadelphia; if you use soft or cream cheese from a deli counter the cheesecake might not set)
300ml pot double cream
300g white chocolate, melted
200g bar milk chocolate, melted
2 tbsp malt or Horlicks powder
37g bag white Maltesers

Steps:

  • Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.
  • Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.
  • Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.

Nutrition Facts : Calories 782 calories, Fat 60 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.01 milligram of sodium

CHOCOLATE MALT CHEESECAKE



Chocolate Malt Cheesecake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 14 servings.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 369 calories, Fat 19g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 291mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE MALTED CHEESECAKE



Chocolate Malted Cheesecake image

Make and share this Chocolate Malted Cheesecake recipe from Food.com.

Provided by Steve P.

Categories     Cheesecake

Time 1h25m

Yield 16-20 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
3 (8 ounce) packages cream cheese (1/3 less fat is fine)
1 (14 ounce) can sweetened condensed milk, 14 oz
1 cup semi-sweet chocolate chips
3/4 cup chocolate malt powder
4 eggs
1 teaspoon vanilla

Steps:

  • Combine crust ingredients; pat firmly in bottom and about 1/2-inch up the side of an ungreased 9-inch springform pan; chill.
  • Combine chocolate and sweetened condensed milk in top of a double boiler over boiling water.
  • Stir occasionally until melted.
  • Let cool.
  • To make filling, beat cheese until fluffy; add eggs and malted milk powder and blend well.
  • Blend in melted chocolate mixture and the vanilla.
  • Pour into prepared crust.
  • Bake at 300 degrees for about 65 minutes or until filling shakes only slightly near center when moved.
  • Cool; chill thoroughly.
  • Garnish with chocolate curls or drizzle with melted chocolate or almond bark, if desired.

Nutrition Facts : Calories 376.8, Fat 25.6, SaturatedFat 14.4, Cholesterol 112, Sodium 267.7, Carbohydrate 32.3, Fiber 0.9, Sugar 28, Protein 7.1

MALTED MILK CHOCOLATE CHEESECAKE



Malted Milk Chocolate Cheesecake image

Provided by Carole Bloom

Categories     Cake     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Walnut     Chill     Sour Cream     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9 1/2-inch round cake, 12 to 14 servings

Number Of Ingredients 17

1 tablespoon unsalted butter, softened
Cookie crust
One 10-ounce package butter biscuits, wafers, or shortbread cookies
1/3 cup walnuts
2 tablespoons granulated sugar
4 ounces (8 tablespoons, 1 stick) unsalted butter, melted and coole
Cheesecake
14 ounces milk chocolate, finely chopped
1/2 cup heavy whipping cream
1/2 cup malted milk powder
2 pounds cream cheese, softened
1 cup granulated sugar
4 extra-large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 quart boiling water
Essential Gear: 9 1/2-inch round springform pan, heavy-duty aluminum foil, food processor or rolling pin, double boiler, small saucepan, whisk, electric stand mixer with flat beater attachment, or large mixing bowl and handheld mixer, two rubber spatulas, fine-mesh strainer, 12-inch round cake pan or large roasting pan, cooling rack

Steps:

  • Center a rack in the oven and preheat it to 300°F.
  • Using a paper towel or your fingertips, generously butter the inside of the springform pan. Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. This prevents any water from the water bath seeping into the pan.
  • Cookie crust
  • In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. Or place the cookies in a sturdy plastic bag and seal it. Use a rolling pin to crush the cookies to a very fine crumb consistency. Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.
  • Transfer the cookie crumb mixture to a medium bowl and add the butter. Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.
  • Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. Chill the crust while preparing the cheesecake batter.
  • Cheesecake
  • Place the milk chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry.
  • Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
  • Place the cream in a small saucepan and bring to a boil over medium heat. Turn off the heat, add the malted milk powder, and whisk to distribute evenly. Cover the pan and let the mixture steep for 10 minutes, then strain the cream.
  • Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.
  • Add the sugar and cream together very well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
  • One at a time, add the eggs to the cream cheese mixture, beating well after each addition. At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This will help the mixture to blend. The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
  • Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.
  • Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.
  • Transfer the batter into the crust in the springform pan. Use a rubber spatula to smooth and even the top.
  • Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.
  • Bake the cake for 1 hour and 45 minutes, until the top is set, but jiggles slightly. Remove the pan from the oven and transfer the cheesecake to a rack.
  • Remove the foil and let the cheesecake cool completely. Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. Refrigerate the cake for at least 6 hours before serving. To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. Release the clip on the rim of the pan and gently lift it off the cake.
  • Keeping
  • Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.
  • Making a change
  • Add 1 1/2 cups finely chopped walnuts to the batter before turning it into the pan.
  • Adding style
  • Drizzle the top of the cooled and chilled cheesecake with fine lines or designs of milk chocolate.
  • Serve each slice of cheesecake with a dollop of lightly sweetened whipped cream and scatter about 1 teaspoon of shaved milk chocolate over the cream.

CHOCOLATE MALT CHEESECAKE



Chocolate Malt Cheesecake image

Make and share this Chocolate Malt Cheesecake recipe from Food.com.

Provided by Pinay0618

Categories     Cheesecake

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
1/3 cup chocolate, malt
1 teaspoon vanilla extract
2 eggs
whipped cream

Steps:

  • Preheat oven to 375°F.
  • Combine crumbs, the 3 tablespoons sugar and butter. Press onto bottom and sides of a 9-inch springform pan. Set aside.
  • Combine softened cream cheese, the 3/4 cup sugar, chocolate malt and vanilla extract. Mix with electric mixer until well blended. Blend in eggs, mixing well. Pour into crust and bake for 30 minutes.
  • Remove from oven, loosen rim and cool. Remove rim and add whipped cream sprinkled with chocolate malt. Chill before serving.

Nutrition Facts : Calories 279.2, Fat 19.5, SaturatedFat 11.7, Cholesterol 84.5, Sodium 187.3, Carbohydrate 23.2, Fiber 0.8, Sugar 18, Protein 4.9

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