Chocolate Malted Milk Cheesecake

Looking for a distinctive dessert? Then check out this chocolate malted milk cheesecake topped with whipped cream – a delicious delight.

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  • prep time 25 min
  • total time 5 hr 20 min
  • ingredients 10
  • servings 18
 

Ingredients

5
(8-oz.) pkg. cream cheese, softened
1 1/2
cups sugar
1
cup malted milk powder
1/2
cup unsweetened cocoa
1
(8-oz.) container sour cream
2
teaspoons vanilla
1/4
teaspoon salt
5
eggs
1
cup whipping cream
1/2
cup chopped malted milk balls

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line bottom only of 13x9-inch pan with foil; spray foil with nonstick cooking spray. In large bowl, beat cream cheese at medium speed until light and fluffy.
  • 2 In medium bowl, combine sugar, malted milk powder and cocoa; mix well. Add to cream cheese; beat at low speed until combined. Beat at medium speed until smooth. Add sour cream, vanilla and salt; beat well. Add eggs 1 at a time, beating just until combined after each addition. Pour batter into sprayed foil-lined pan.
  • 3 Place pan in larger shallow pan; place in oven. Add hot water to shallow pan until half full. Bake at 350°F. for 50 to 55 minutes or until set.
  • 4 Remove from oven. Remove cheesecake from water bath; place on wire rack. Cool in pan 1 hour or until lukewarm. Carefully invert cheesecake onto cookie sheet. Refrigerate at least 3 hours or overnight.
  • 5 In small bowl, beat whipping cream until stiff peaks form. Cut cheesecake into squares; place on individual dessert plates. Top with whipped cream and chopped malted milk balls. Store in refrigerator.
  • 1 Heat oven to 350°F. Line bottom only of 13x9-inch pan with foil; spray foil with nonstick cooking spray. In large bowl, beat cream cheese at medium speed until light and fluffy.
  • 2 In medium bowl, combine sugar, malted milk powder and cocoa; mix well. Add to cream cheese; beat at low speed until combined. Beat at medium speed until smooth. Add sour cream, vanilla and salt; beat well. Add eggs 1 at a time, beating just until combined after each addition. Pour batter into sprayed foil-lined pan.
  • 3 Place pan in larger shallow pan; place in oven. Add hot water to shallow pan until half full. Bake at 350°F. for 50 to 55 minutes or until set.
  • 4 Remove from oven. Remove cheesecake from water bath; place on wire rack. Cool in pan 1 hour or until lukewarm. Carefully invert cheesecake onto cookie sheet. Refrigerate at least 3 hours or overnight.
  • 5 In small bowl, beat whipping cream until stiff peaks form. Cut cheesecake into squares; place on individual dessert plates. Top with whipped cream and chopped malted milk balls. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/18 of Recipe
Calories
420
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
20g,
20%
),
Cholesterol
155mg
155%;
Sodium
270mg
270%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
21g
21%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
1/2 Starch; 1 Fruit; 1 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.