Malted Milk Instant Pot Cheesecake

Ingredients

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup malted milk powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 1/3 cup graham cracker crumbs
• 1/4 cup melted butter

Directions

1. In the bowl of an electric mixer, beat the cream cheese and sugar until light and fluffy. Add the eggs, one at a time, and beat until combined. Add the malted milk powder, vanilla extract, and salt, and beat until combined.
2. Add the heavy cream and mix until just combined. Pour the mixture into a greased 7-inch springform pan.
3. In a small bowl, mix together the graham cracker crumbs and melted butter. Sprinkle the mixture over the top of the cheesecake.
4. Place the springform pan in the Instant Pot. Pour 1 cup of water into the pot. Place the trivet in the pot.
5. Secure the lid and set the pressure valve to sealing. Select the “Manual” setting and set the timer for 25 minutes. When the timer beeps, allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
6. Carefully remove the pan from the pot and allow to cool completely. Refrigerate for at least 4 hours before serving.

Interesting Facts

• Malted milk powder is made from evaporated milk, wheat flour, and malted barley.
• Instant Pot Cheesecakes are perfect for entertaining as they can be made ahead of time and refrigerated until ready to serve.
• Cheesecake is a popular dessert in the United States, dating back to the 1700s.