I went to a friend’s gathering the other night, and she requested cheesecake of any kind. I adapted a recipe off of Sprinklebakes, and went with a malted chocolate filling rather than a strawberry filling. I didn’t actually eat any – I had a bad experience with cheesecake once – but apparently it was delicious. It was pretty easy to make, and I would only make one change next time.
The crust was not the most even looking edge ever, and the icing got smudged by the saran wrap. It killed my motivation to take a nice picture.
GRAHAM SPRINKLE CRUST
- 1-1/3 cup graham cracker crumbs
- ¼ – 1/3 cup sprinkles
- pinch of salt
- 1-1/3 tbsp. granulated sugar
- 1/3 cup unsalted butter, melted
- Line a 7" springform pan with parchment paper. *
- Whisk together graham crumbs, sprinkles, salt, and sugar in a large bowl.
- Pour melted butter into graham mixture, and combine with a rubber spatula. Mix until everything is evenly moistened.
- Pour crumbs into springform pan. Press the crumbs along the bottom and sides until you have an even crust. Set aside.
MALTED CHOCOLATE FILLING
- 1-1/3 cups cream
- 1-1/3 packages cream cheese, softened
- 2/3 cup malted chocolate powder (Ovaltine)
- 1 tsp. vanilla
- ~5 tbsp. granulated sugar **
- Beat cream with electric mixer (in a stand mixer bowl) until soft peaks form.
- Add cream cheese, and use stand mixer at medium speed to combine evenly. ***
- Add vanilla, malt powder, and sugar into whipped cream mixture, until well mixed.
- Pour mixture into graham crust.
- 2/3 cup heavy cream
- 1 tsp. vanilla
- 2 tbsp. granulated sugar
- Beat heavy cream until soft peaks form. Add sugar and vanilla, and beat again until stiff.
- Pipe stars onto filling as desired. Sprinkle excessively.
- Saran wrap the cake, and freeze for at least 6 hours (I froze it overnight). To remove the cake, soak a dishcloth with hot water and wrap around the sides of the pan. The warmth will help loosen the sides.
- Let cake thaw slightly before serving, but it should still be partially frozen.
Just before saran wrapping and freezing!
*My recipe is 1/3 smaller than the original, so that it fit a 7" pan. Check out the original link for an 8" or 9" pan. It’s also decorated a little differently than the original.
**I found ~5 tbsp. of sugar worked well, but just do it to taste, since malt powder is unsweetened.
***If I made this again, I would beat the cream with an electric mixer in one bowl, and beat the cream cheese with the stand mixer in another bowl. After both are mixed, add the cream to the cream cheese and mix together. The cream cheese didn’t beat perfectly once the cream was added, and was a touch lumpy.
Pretty simple to make, and people seemed to like it!