This Chocolate Malt Cheesecake is the only thing I’m allowed to bake. Anything else that needs baking is done by my wife. This dessert is rich and creamy and tastes exactly like a chocolate malt.
Sometimes I’ll use chocolate mint morsels and the cheesecake ends up tasting just like Fanny May’s Mint Meltaways. It’s unbelievably delicious and a great dessert for the holiday’s. I don’t make this in a springform pan instead I use two pre-baked chocolate pie crusts.
When finished you can top this Chocolate Malt Cheesecake with just about anything. It’s great with caramel or topped with chocolate chips and dusted with cocoa powder. Enjoy!
2 chocolate pie crusts
3 8oz packages of cream cheese, softened
1 can of sweetened condensed milk
1 tsp of vanilla extract
1 cup of chocolate chips, melted
3/4 cups of chocolate malt powder
Pre heat the oven to 300 degrees.
Using a Kitchen Aid or a hand mixer, blend together the cream cheese and condensed milk.
Blend in the eggs one at a time.
Add the vanilla extract, chocolate chips and chocolate malt powder and mix until all the ingredients are well blended and smooth and creamy.
Use a 1 cup ladle to evenly pour the mixture into the two pie crusts.
Add chocolate chips to the top if you like and bake for 55 minutes.
Remove from the stove and cool on a wire rack.
Refrigerate and chill well before serving.
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