Instant Pot Sweet Potato Cheesecake
This instant pot sweet potato 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.
Servings: 8 slices
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 1/4 cup unsalted butter melted
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 3/4 cup sweet potatoes pureed
- 3 tablespoons all-purpose flour
- 1/4 full-fat sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
Crust
- 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 1 cup graham cracker crumbs, 1 tablespoon granulated sugar, and melted 1/4 cup unsalted 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.
Cheesecake
- In a large bowl, add the 16 ounces cream cheese and 1/2 cup granulated sugar. Beat until smooth.
- Add in the 2 large eggs, one egg at a time, and beat in completely before adding the next.
- Add in the 3/4 cup sweet potatoes and beat until creamy.
- Add in the 3 tablespoons all-purpose flour, 1/4 full-fat sour cream, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground 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.
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 383.11kcal | Carbohydrates: 29.41g | Protein: 6.05g | Fat: 27.36g | Saturated Fat: 15.14g | Cholesterol: 118.56mg | Sodium: 274.94mg | Potassium: 154.03mg | Fiber: 0.94g | Sugar: 18.89g | Vitamin A: 2767.08IU | Vitamin C: 0.3mg | Calcium: 77.97mg | Iron: 1.05mg
