Cheesecakes
This Instant Pot Sweet Potato Cheesecake Recipe is going to be the star of your Thanksgiving dessert spread. It's easy to make in your Instant Pot and is the perfect combination of traditional Sweet Potato Pie with a delicious, creamy cheesecake.
Nothing screams Thanksgiving louder than Sweet Potato Pie. Okay, maaaybe Turkey screams it louder, but pfff... who are we kidding? It's really all about the pies, right?
So anyway, nothing has been more popular on this blog than the Instant Pot cheesecakes so I felt like I'd be cheating you if I didn't share an Instant Pot Sweet Potato Cheesecake Recipe for this holiday season.
Oh and if you're looking for a more traditional cheesecake (not in the Instant Pot), be sure to check out this Eggnog Cheesecake with Gingersnap Crust! It gets rave reviews and is perfect for the holidays!
Instant Pot Cheesecake Tips
- Make sure all of your ingredients are at room temperature before beginning. This seems like something so minimal that it couldn’t make that big of a difference but it does, just trust me on this one. This includes your cream cheese, eggs, sour cream, butter, etc.
- DO NOT OVER MIX! When you first begin with this recipe you mix the cream cheese well, like for 5-10 minutes. You do not want any lumps or bumps in your cream cheese or that will cause a lumpy and bumpy cheesecake. You want to get the cheese as smooth as possible in the beginning so you do not have to over mix the batter at the end. But beyond that, do not overmix when you get to the end - especially with the eggs!!
- I’ll say it again for the people in the back. Do not over mix! When you add the eggs into the batter, only mix just enough to combine the egg, that is it, no more.
- Cover the springform pan completely with aluminum foil so that you don't get a soggy crust! This includes bottom, top and all around ?.
- For more tips, click here!
Alrighty, I don't have all the steps photographed for this recipe, but let's get started!
Instant Pot Sweet Potato Cheesecake Recipe...
First, you'll want to 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.
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.
Place pan in the freezer while making the filling. Freezing will help hold the crust together.
Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time, mixing just until incorporated. Do not overmix!
Next, gently fold in the flour and stir until smooth. Then add the sour cream and vanilla and mix again.
Last, add in the sweet potatoes and spices. Gently stir just until incorporated.
Pour the filling into the prepared 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.
Completely wrap the pan in foil to prevent a soggy crust or condensation from accumulating on top. I like to lay out a large piece of foil and wrap it up from the bottom.
Now it's time to bake...
Add 1 ½ cups of water to the inner pot of the Instant Pot.
Place your trivet in the Instant Pot, then place the pan on the trivet.
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 or flour sack towel.
Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
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, release the spring and gently lift it off the cheesecake.
Using a large spatula or cake lifter, remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.
Garnish with pecans and fresh whipped cream if you like, then enjoy!!
Here's the printable recipe for you!
Instant Pot Sweet Potato Cheesecake
- Author: Rose
- 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!
Ingredients
Scale
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
- 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.
- 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.
- Place pan in the freezer while making the filling. Freezing will help hold the crust together.
- 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.
- Next, gently fold in the flour and stir until smooth. Then add the sour cream and vanilla and mix again.
- Last, add in the sweet potatoes and spices. Gently stir just until incorporated.
- 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.
- Cover the cheesecake with aluminum foil and/or a paper towel 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.
- Place your trivet inside the pot, then place the pan on the trivet.
- 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 or flour sack towel.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
- 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.
- Remove the cheesecake from the pan bottom using a large spatula or cake lifter, and set on a cake plate or serving tray.
- Garnish with fresh whipped cream and/or pecans if desired. Enjoy!
Makes 8 servings.
Equipment
Buy Now →- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Keywords: Sweet Potato, Cheesecake, Sweet Potato Cheesecake, Instant Pot, Pressure Cooker, Thanksgiving, Fall,
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