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Malted Milk Instant Pot® Cheesecake
Malted Milk Instant Pot® Cheesecake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
270 minutes
Instant Pot® malted milk candy cheesecake with graham cracker crust, ideal for Easter.
Ingredients:
  • 0.75 cup crushed graham crackers
  • 2 tablespoons melted butter
  • 2 teaspoons white sugar
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 0.5 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 0.5 cup sour cream
  • 0.5 cup malted milk powder
  • 0.33333334326744 cup egg-shaped malted milk balls (such as Whoppers® Robin Eggs), smashed
Instructions:
  • Preheat the oven to 325°F (165°C), and then generously line a 7x3-inch springform pan with parchment paper, ensuring both the bottom and sides are covered.
  • Mix together crushed graham crackers, butter, and 2 teaspoons white sugar until combined. Press the crust mixture evenly into the bottom of the prepared pan.
  • Place your creation in the warm oven until it transforms into a beautiful golden brown color, typically around 10 minutes. Allow it to cool down to perfection.
  • Use a hand mixer to blend the cream cheese until smooth in a bowl. Mix in 1/2 cup sugar and vanilla extract until just incorporated. Add eggs one at a time, mixing until combined. Mix in sour cream and malted milk powder for 30 seconds. Fold in smashed malted milk candy using a rubber spatula. Pour batter into the prepared pan.
  • Begin by gently adding 1 cup of water to the base of a versatile pressure cooker, like the Instant Pot®. Place the trivet in the cooker with the handles folded down. Carefully lower the springform pan filled with cheesecake into the cooker, and seal the lid tightly.
  • Select the Manual setting on high pressure according to the manufacturer's instructions, then set the timer for 35 minutes. Let the pressure build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for 15 minutes. Carefully unlock and remove the lid without allowing any condensation to drip onto the cheesecake. If needed, gently dab the surface with a paper towel to absorb any moisture. The cheesecake should have a slight jiggle when shaken. Let it sit uncovered in the pressure cooker for 1 hour.
  • Place the cheesecake in the refrigerator and let it chill for a minimum of 2 hours, but preferably overnight, before serving.

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