Malted Chocolate Cheesecake

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No need for an introduction to cheesecake, we already know it’ll be delicious!

DSC01221Crust
1 C graham cracker crumbs (about 16 squares)
¼ C sugar
1/3 C butter, melted

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Combine ingredients, press into the bottom of your baking implement*, set aside.

 

Cheesecake
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
¾ C chocolate malt powder
4 eggs, lightly beaten
1 C semisweet chocolate chips, melted and cooled
1 tsp vanilla

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Beat cream cheese and sweetened condensed milk until smooth.

 
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Add malt powder, mix well.

 

 

 

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Add eggs, beat on low speed until combined. Stir in melted chocolate and vanilla until just blended.

 

 

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Pour over graham cracker crust.

 

 

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Bake at 325 until center is almost set.

 

 

*Bake time depends on how you choose to make them. For DSC01230the cupcake variety, I baked them for 18-20 minutes (the top will rise and crack). I put the remaining batter in an 8×8 clear glass baking dish and baked it for 50-60 minutes. Just keep an eye on it (I set my timer every 10 minutes) and it should be fine. To give you an idea of how much this recipe makes (a lot!), the original called for a 9-inch spring form pan, bake time of 60-65 minutes.

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4 Comments

Filed under Recipes

4 responses to “Malted Chocolate Cheesecake

  1. You might be able to get the cheesecake cupcakes to not crack if they were baked in a bain marie. Nice recipe.

    Like

  2. You probably have everything you need already. You need a bakeware larger than the cupcake pan. Place the cupcake pan inside the bakeware. Fill it the bakeware halfway with boiling water. Then bake. You may need to bake a minute or two longer, but the steam from the water will help to bake the cupcakes more evenly.

    Liked by 1 person

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