Malted Milk Instant Pot Cheesecake

Easily prepared in your Instant Pot, this colorful malted milk candy cheesecake recipe with a graham cracker crust is perfect for the Easter holiday.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 430 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 teaspoons white sugar
• 2 tablespoons melted butter
• 2 (8 ounce) packages cream cheese, at room temperature
• 2 eggs, at room temperature
• 0.5 cup sour cream
• 0.5 cup white sugar
• 0.75 cup crushed graham crackers
• 0.5 cup malted milk powder
• 0.33333334326744 cup egg-shaped malted milk balls (such as Whoppers® Robin Eggs)

Recipe Instructions

Step 1

Chill cheesecake in the refrigerator for at least 2 hours, preferably overnight, before serving.

Step 2

Preheat the oven to 325 degrees F (165 degrees C). Line bottom and sides of a 7x3-inch springform pan with parchment paper.

Step 3

Combine crushed graham crackers, melted butter, and 2 teaspoons sugar in a bowl; pat into bottom of the prepared pan.

Step 4

Bake in the preheated oven until golden brown, about 10 minutes. Cool completely.

Step 5

Beat cream cheese in a large bowl using a hand mixer until completely smooth. Beat in ½ cup sugar and vanilla until just incorporated. Add eggs, one at a time, beating until just combined. Add sour cream and malted milk powder; mix until combined, about 30 seconds. Stir in smashed malted milk candy using a rubber spatula until incorporated; pour batter into crust.

Step 6

Pour 1 cup water into the bottom of a multi-functional pressure cooker (such as Instant Pot); add the trivet to the Pot, with the handles folded towards the bottom. Carefully place filled springform pan on the trivet. Close and lock the lid.

Step 7

Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Step 8

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid, being careful not to let any condensation from the lid fall onto cheesecake; gently dab cheesecake surface with a paper towel to absorb any moisture if needed. Cheesecake should jiggle slightly when shaken. Leave cheesecake inside the Pot, uncovered, for 1 hour.