Instant Pot Sweet Potato Cheesecake is a must make cheesecake recipe. This pressure cooker cheesecake is unlike the rest. You have a buttery graham cracker crust, that is loaded with a sweet potato cheesecake filling that is full of warm spices. There are loads more of instant pot cheesecakes to check out too.
Thick, sweet, and downright gorgeous in terms of presentation to serve up family and friends. Consider making this sweet potato cheesecake recipe this season.
Instant Pot Sweet Potato Cheesecake
If you enjoy sweet potato pie, you might want to jump on the cheesecake wagon. This cheesecake is creamy, velvety, and such a delightful dessert.
Interested in more sweet potato recipes
- Sweet Potato Thumbprint Cookies | These cookies are tender, moist and offer that tasty fall cookie you are looking for. Change up your thumbprint cookie recipe.
- Easy Sweet Potato Bars | These bars are crazy easy to make, full of creamy and spice-filled flavor. A must make for any sweet potato lover.
- Sweet Potato Cheesecake Bars | And of course, here is a bar recipe that gives you the cheesecake twist as well. One of my favorites.
- Sweet Potato Streusel Cake | A sweet potato coffee cake with a layer of cinnamon sugar throughout the sweet potato cake and a delicious streusel on top.
Can I Substitute Canned Sweet Potatoes For Fresh Sweet Potatoes
Either canned or pureed fresh will work in this recipe. Sweet potato is so easy to puree, and you can use fresh or reach for canned and then mash it up. I tend to do fresh, but canned will work.
I would recommend that you thoroughly drain the canned sweet potatoes first to prevent as much liquid as possible from getting into the cheesecake.
How To Make Instant Pot Sweet Potato Cheesecake
Start by prepping your graham cracker crust. Get it pressed down into the pan, and then begin mixing up your cheesecake filling. Toss in the pan and follow the cooking instructions for the Instant Pot. Once the cheesecake is done you will need to chill it for 12 hours. This ensures the cheesecake sets up.
Once it is set up, decorate with whipped cream and dust with cinnamon. Last, but not least, slice and serve!
Can I Use Gingersnaps Instead of Graham Cracker Crust
Yes, you sure can. Gingersnaps just need to be broken up into a fine crumb just like the graham cracker, then assemble as directed. This is going to add a nice spiced flavor to your crust.
You'll substitute the 1 cup of graham crackers to 1 to 1 ¼ cups of gingersnap crumbs. Then follow the rest of the directions below for making the crust.
How To Store Instant Pot Sweet Potato Cheesecake
You will want to store your cheesecake in the refrigerator. Make sure it is covered and store for 4-5 days. If you serve it to your guests, just make sure to not leave it out for longer than 2 hours at a time. If you need it out longer, before the two-hour mark place in the refrigerator to chill for at least 30 minutes.
Bacteria will grow at a rapid pace after it sits out for longer than 2 hours at a time.
Can You Freeze Instant Pot Sweet Potato Cheesecake
You can freeze your cheesecake. Just make sure to wrap up well with plastic wrap or aluminum foil and place in an airtight container. Then you will want to freeze for up to three months. Thaw in the fridge the night before you plan to eat it.
I love to freeze by the slice so when I crave a bite, I can pull one piece out to enjoy.
Instant Pot Sweet Potato Cheesecake
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- ¼ cup unsalted butter melted
- Grease the sides and bottom of a 7-inch springform pan or push pan and line the pan with a parchment round.
- In a small bowl, add the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs look like wet sand.
- Press the crumbs into the bottom of the pan and halfway up the sides.
- Place pan in the freezer while making the filling. Freezing will help hold the crust together.
- In a large bowl, add the cream cheese and granulated sugar. Beat until smooth.
- Add in one egg at a time and beat in completely before adding the next.
- Add in the sweet potatoes and beat until creamy.
- Add in the flour, sour cream, vanilla, cinnamon, nutmeg, and cloves to the cream cheese mixture. Beat until incorporated.
- Pour the filling into the springform pan or push pan and tap the pan several times on the counter to remove air bubbles.
- Cover the cheesecake with foil to prevent condensation from accumulating on the top of the cheesecake.
- Add 1 ½ cups of water to the inner pot of the Instant Pot.
- Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan onto the trivet in the inner pot.
- 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.
- 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.
- Let the cheesecake cool for to room temperature before refrigerating for 12 hours or overnight.
- 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.
- Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)