Malted Chocolate Cheesecake

Name: Malted Chocolate Cheesecake
Ingredients: 4 portions refrigerated ready-to-bake sugar cookie dough; 4 ounces cream cheese, softened; 1/2 cup dark chocolate chips, melted; 2 tablespoons sugar; 1 large egg white; 1/2 teaspoon vanilla extract; 4-1/2 teaspoons cream cheese, softened; 2 teaspoons sugar; 1 teaspoon malted milk powder; 1 teaspoon baking cocoa; 2/3 cup whipped topping; 1 tablespoon chocolate syrup

12 ingredients

6 steps

Ingredients

4 portions refrigerated ready-to-bake sugar cookie dough
4 ounces cream cheese, softened
1/2 cup dark chocolate chips, melted
2 tablespoons sugar
1 large egg white
1/2 teaspoon vanilla extract
4-1/2 teaspoons cream cheese, softened
2 teaspoons sugar
1 teaspoon malted milk powder
1 teaspoon baking cocoa
2/3 cup whipped topping
1 tablespoon chocolate syrup

Directions

1

Line a 5-3/4x3x2-in. loaf pan with foil. Press cookie dough onto bottom of pan. Bake at 325° for 15-20 minutes or until golden brown. Cool on a wire rack.
2

In a small bowl, beat the cream cheese, melted chocolate and sugar until smooth. Add egg white; beat on low speed just until combined. Stir in vanilla. Pour over crust.
3

Place loaf pan in a baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 40-45 minutes or until center is just set and top appears dull.
4

Remove loaf pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5

Refrigerate overnight. For topping, in a small bowl, beat the cream cheese, sugar, milk powder and baking cocoa until smooth. Fold in whipped topping. Spread over cheesecake. Cover and refrigerate for 1 hour.
6

Using foil, lift cheesecake out of pan. Cut in half. Drizzle chocolate syrup over each piece. Refrigerate leftovers.