Instant Pot Sweet Potato Cheesecake
User Reviews
5.0
3 reviews
Excellent
Instant Pot Sweet Potato Cheesecake
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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.
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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
- 3/4 cup sweet potatoes pureed
- 2 large eggs room temperature
- 3 tablespoons all-purpose flour
- 1/4 sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
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Instructions
- 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 Information
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Calories
383.11kcal
(19%)
Carbohydrates
29.41g
(10%)
Protein
6.05g
(12%)
Fat
27.36g
(42%)
Saturated Fat
15.14g
(76%)
Cholesterol
118.56mg
(40%)
Sodium
274.94mg
(11%)
Potassium
154.03mg
(4%)
Fiber
0.94g
(4%)
Sugar
18.89g
(38%)
Vitamin A
2767.08IU
(55%)
Vitamin C
0.3mg
(0%)
Calcium
77.97mg
(8%)
Iron
1.05mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 38311 kcal
% Daily Value*
| Calories | 383.11kcal | 19% |
| Carbohydrates | 29.41g | 10% |
| Protein | 6.05g | 12% |
| Fat | 27.36g | 42% |
| Saturated Fat | 15.14g | 76% |
| Cholesterol | 118.56mg | 40% |
| Sodium | 274.94mg | 11% |
| Potassium | 154.03mg | 3% |
| Fiber | 0.94g | 4% |
| Sugar | 18.89g | 38% |
| Vitamin A | 2767.08IU | 55% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 77.97mg | 8% |
| Iron | 1.05mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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