Malted Milk Ball Cheesecake
If you love the flavor of malted milk balls, then you're going to flip over the flavor of this easy-to-make malted milk ball cheesecake!
Servings: 8 servings
Calories: 334kcal
Equipment
- food processor optional, for making the crust
- stand mixer optional
- hand mixer optional
- kitchen scale optional
- Mixing Bowls optional
- Offset spatula optional for releasing the cheesecake
Ingredients
For the crust:
- 2 sleeves of chocolate graham crackers approximately 2 cups crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon chocolate malted milk powder
- 6 tablespoons melted butter
For the cheesecake filling:
- 3 packages (8 ounces) cream cheese softened to room temperature
- 1 cup plain Greek yogurt or sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups malted milk balls ½ halved, and ½ whole
- 2½ tablespoons chocolate malted milk powder
- 1⅓ cups sugar
- ¾ cup sour cream at room temperature
- 4 large eggs at room temperature
- Additional malted milk powder for topping optional
- Whipped cream to garnish optional
- Additional whole malted milk balls for garnish optional
Instructions
To make the crust:
- -In a food processor, pulse the graham crackers until finely ground.
- -Add the sugar, malted milk powder, and butter. Pulse until the mixture is the consistency of wet sand.
- -Add the crumb mixture into the bottom of a 9" springform pan and press the crumbs firmly and evenly along the pan's bottom and slightly up the sides.
- -Place the pan on a parchment-lined baking sheet and bake in the preheated oven for 12-15 minutes, and then set aside to cool while preparing the filling.
To make the cheesecake filling:
- -Preheat oven to 350 degrees F (175 degrees Celsius).
- -In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the cream cheese, granulated sugar, Greek yogurt, and vanilla extract.
- -Add the flour, salt, malted milk powder until creamy. Blend until creamy.
- -One by one, add the eggs, blending after each addition, making sure to scrape down the sides of the bowl occasionally.
- -Remove the bowl from the mixer and using a spatula, carefully fold in the malted milk balls.
- -Pour the cream cheese mixture into the prepared springform pan, and using the "drop" method to remove as many air bubbles from your filling as possible. *Note - "drop method" - lifting the pan about an inch off the surface of the counter, evenly drop the pan onto the counter. You'll notice tiny air bubbles rising to the surface of the filling, then popping. Continue to do that several times until the air bubbles are no longer pronounced.
- -Place the cheesecake on a baking sheet lined with parchment paper and bake for approximately 60 minutes on the center rack of your oven. (Note that the cheesecake center will be slightly jiggly and will continue to cook a bit after it's out from the oven).
- -Set on a rack to cool for 30 minutes.
- -Run a knife or offset spatula around the rim of the springform pan to loosen the cake from the pan and gently remove the outer ring of the pan. Cool the cheesecake completely.
- -If desired, sprinkle with additional malted milk powder, and garnish with whipped cream and whole malted milk balls.
Notes
Store any leftovers, covered, in the refrigerator for up to 5 days.
Cheesecake may be frozen after baking. Store individual slices in airtight freezer containers and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 308mg | Potassium: 111mg | Fiber: 1g | Sugar: 40g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
