Chocolate Malt Cheesecake

For a change of pace, you can substitute pretzel crumbs for the graham cracker crumbs. They make a wonderful crust, too.

—Anita Moffett, Rewey, WI

PREP: 25 MIN. • BAKE: 1 HOUR + CHILLING • MAKES: 14 SERVINGS

• 1 cup graham cracker crumbs (about 16 squares)
• ¼ cup sugar
• ⅓ cup butter, melted

FILLING

• 3 pkg. (8 oz. each) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• ¾ cup chocolate malt powder
• 4 large eggs, room temperature, lightly beaten
• 1 cup semisweet chocolate chips, melted and cooled
• 1 tsp. vanilla extract
• Optional: Confectioners’ sugar and chocolate curls

1. 1. Combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. 2. 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 melted chocolate and vanilla just until blended. Pour over crust. Place pan on a baking sheet.
3. 3. Bake at 325° 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.
4. 4. Remove sides of pan. Garnish with confectioners’ sugar and chocolate curls if desired. Refrigerate leftovers.

1 SLICE: 369 cal., 19g fat (11g sat. fat), 101mg chol., 291mg sod., 47g carb. (35g sugars, 1g fiber), 7g pro.

READER REVIEW

“So delicious! I baked this for Easter. It was the first time I’ve ever tried to make cheesecake. It turned out beautifully—no cracking or bubbling. The cheesecake received rave reviews from the whole gang, and I was asked by four people for the recipe. This treat made me look like a top chef!”

—MARYHODGES, TASTEOFHOME.COM