Type what you have

Ingredients

• ✓ malted milk ball
• graham cracker
• butter
• sugar
• cream cheese
• white sugar
• vanilla extract
• egg
• sour cream
• malted milk powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line bottom and sides of a 7x3-inch springform pan with parchment paper.
2. 2 Combine crushed graham crackers, melted butter, and 2 teaspoons sugar in a bowl; pat into bottom of the prepared pan.
3. 3 Bake in the preheated oven until golden brown, about 10 minutes. Cool completely.
4. 4 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.
5. 5 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.
6. 6 Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 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.
8. 8 Chill cheesecake in the refrigerator for at least 2 hours, preferably overnight, before serving.

By Kim's Cooking Now