Chocolate Malted Cheesecake
Indulge in the decadence of a Chocolate Malted Cheesecake, the ultimate dessert for chocolate lovers! This rich and creamy cheesecake features a velvety filling infused with malted milk powder and melted semi-sweet chocolate, layered over a buttery chocolate cookie crust. Its unique malted flavor adds a nostalgic twist to the classic cheesecake, while a smooth water bath baking technique ensures a crack-free, professional finish. Perfect for special occasions or to satisfy your deepest chocolate cravings, this showstopping dessert is finished with optional whipped cream, chocolate shavings, or crunchy malted milk balls for an extra touch of indulgence. Slice into perfection and serve chilled for the ultimate treat!
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Recipe Information
Ingredients
- 20 pieces chocolate sandwich cookies (e.g., Oreo)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup malted milk powder
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate, melted and slightly cooled
- 1 cup whipped cream (optional, for topping)
- as desired chocolate shavings or malted milk balls (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
Place the chocolate sandwich cookies into a food processor and pulse until they are fine crumbs. Add the melted butter and mix until evenly combined.
Press the cookie mixture firmly into the bottom of the prepared springform pan to form the crust. Freeze the crust for 10 minutes while preparing the filling.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and malted milk powder to the cream cheese, and mix until well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the sour cream and vanilla extract, followed by the melted chocolate. Continue mixing until the batter is smooth and uniform in color.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan into a larger roasting pan. Carefully fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracks.
Remove the springform pan from the water bath and cool the cheesecake completely at room temperature before refrigerating for at least 4 hours or overnight.
Before serving, optionally top the cheesecake with whipped cream, chocolate shavings, or malted milk balls for garnish.
Slice and serve chilled. Enjoy your rich and creamy Chocolate Malted Cheesecake!
Nutrition Facts
Calories |
8341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 565.7 g | 725% | |
| Saturated Fat | 333.7 g | 1668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1830 mg | 610% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 744.5 g | 271% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 591.2 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2096 mg | 161% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3339 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
