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Instant Pot Sweet Potato Cheesecake


  • Author: Rose
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

This Instant Pot Sweet Potato Cheesecake recipe is so easy to put together and will be perfect for your Fall or Thanksgiving dessert table. With a traditional graham cracker crust, sweet potatoes and warm fall spices, this cheesecake is a perfect alternative to Sweet Potato Pie!


Scale

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • ¼ cup unsalted butter, melted

Cheesecake Filling

  •  2 (8-ounce) packages cream cheese, softened
  • ½ cup granulated sugar
  • ¾ cup sweet potatoes, pureed
  • 2 large eggs, room temperature
  • 3 tablespoons all-purpose flour
  • ¼ sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Instructions

  1. Grease the sides and bottoms of a 6-inch push pan or springform pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
  2. In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
  3. Place pan in the freezer while making the filling. Freezing will help hold the crust together.
  4. Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time and mix just until incorporated.
  5. Next, gently fold in the flour and stir until smooth. Then add the sour cream and vanilla and mix again.
  6. Last, add in the sweet potatoes and spices. Gently stir just until incorporated.
  7. Pour the filling into the push pan or springform pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
  8. Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
  9. Add 1 ½ cups of water to the inner pot of the Instant Pot.
  10. Place your trivet inside the pot, then place the pan on the trivet.
  11. Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
  12. Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
  13. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
  14. After 12 hours, remove the cheesecake from the refrigerator. If using a push pan, set the pan on top of a large can. Push the sides of the cake pan down, slowly. If using a springform pan, gently release the spring and lift off the outer ring.
  15. Remove the cheesecake from the pan bottom using a large spatula or cake lifter, and set on a cake plate or serving tray.
  16. Garnish with fresh whipped cream and/or pecans if desired. Enjoy!

   Makes 8 servings.


  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Sweet Potato, Cheesecake, Sweet Potato Cheesecake, Instant Pot, Pressure Cooker, Thanksgiving, Fall,

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