Malt Ball Cheesecakes

Hey there, cheesecake lovers and chocoholics! Buckle up for a sweet ride because we’re diving into a recipe that’s gonna knock your socks off — Malt Ball Cheesecakes. Yes, it’s exactly as amazing as it sounds. This cheesecake mash-up is like a cozy sweater on a rainy day: comforting, decadent, and oh-so-necessary. Why should you try it? Because life is too short for boring desserts, that’s why.

Ah, the good ol’ Malt Ball Cheesecakes! This one has wrapped itself around my family’s heart like a warming hug. My husband, who used to be a plain ol’ vanilla ice cream devotee, has been converted completely. Yep, he now swears that my Malt Ball Cheesecakes might just save the world. I’ve served these at so many gatherings, and every time, they vanish like magic. It’s become a staple, a tradition, probably even a legacy at this point. Kids squeal with joy; adults try to keep it together while eyeing their second piece. You get the picture.

Why You’ll Love This Malt Ball Cheesecakes

Alright, here’s why this dreamy dessert is gonna steal your heart:

– You get to say “malt” a lot, which is oddly fun.
– It’s basically a candy bar in cheesecake form.
– No one can say no to them. Seriously, try it.
– They mix the elegance of cheesecake with the playfulness of malt balls.
– Stress baking? There’s nothing more therapeutic than pounding malt balls.

How to Make It

Okay, here’s the real deal, I’m not a pro chef, but if I can pull this off, you can too. First, you wanna crush up those malt balls. Maybe save a few for ‘research purposes’ (wink, wink). Stir up that buttery crust like you’re painting the Sistine Chapel – go with your gut! The batter, oh, it should be smoother than your last attempt at a Facebook status update. Pop it in the oven and try not to peek every five minutes. Multitasking with Netflix and kitchen timer strongly advised.

Ingredient Notes

– Cream cheese: Trust me, you want this full-fat, because who eats cheesecake to diet anyway?
– Malt balls: A great stress-relief method involves a rolling pin and some well-placed fury.
– Sugar: Pro tip: the more, the merrier…unless you’re sugar policing. Then, mobile it accordingly.

Recipe Steps:

1. Crush malt balls and set aside for sneaky snacking.
2. Mix crushed malt with buttery goodness for the crust and pat it down in a pan.
3. Blend that smooth cream cheese magic, but don’t get too attached.
4. Pour batter into the crust, sprinkle extra malt on top if you’re feeling sassy.
5. Bake, sit, and try not to hover. Good luck with that.

What to Serve It With

This is a standalone star, but pair it with a cold glass of milk if you wanna channel those nostalgic milk-and-cookie vibes. Or go classy with some coffee!

Tips & Mistakes

Don’t forget your timer! Oven watching isn’t a hobby. A slight jiggle in the center is your green light!

Storage Tips

Stick any survivors — er, I mean leftovers — in the fridge. They’ll thank you in the wee hours of the night when nobody’s watching. Cold cheesecake for breakfast? I say, why not?

Variations and Substitutions

Get playful. Swap malt balls for your fave candy bar when you’re feeling rebellious. Tried it once with peanut butter cups—chef’s kiss. But hey, things might get a little crazy, so proceed with delicious caution.

Frequently Asked Questions

Malt Ball Cheesecakes

This rich and creamy Malt Ball Cheesecake is a perfect crowd-pleaser with a crispy malted chocolate crust and malt ball topping.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 24 oz cream cheese
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs
• ▢ 1 cup sour cream
• ▢ 1.5 cups malted milk powder
• ▢ 1 cup malt ball candies chopped
• ▢ 1 cup chocolate cookie crumbs for crust
• ▢ 4 tbsp unsalted butter melted, for crust

Instructions

Preparation Steps

• Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
• Mix chocolate cookie crumbs with melted butter and press into the bottom of the pan to form the crust.
• In a large bowl, beat cream cheese with granulated sugar until smooth and creamy.
• Add eggs one at a time, mixing well after each addition.
• Fold in sour cream and malted milk powder until well combined.
• Pour the batter over the crust in the springform pan.
• Bake for 55-60 minutes or until the center is almost set but slightly jiggly.
• Cool completely, then chill in the fridge for at least 4 hours or overnight.
• Before serving, top with chopped malt ball candies.

Notes

For best results, serve chilled and store leftovers refrigerated.