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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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
17 mins
Total Time
1 hr 2 mins
Servings: 8 slices
Calories: 38311 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Grease the sides and bottom of a 7-inch springform pan or push pan and line the pan with a parchment round.
  2. In a small bowl, add the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs look like wet sand.
  3. Press the crumbs into the bottom of the pan and halfway up the sides.
  4. Place pan in the freezer while making the filling. Freezing will help hold the crust together.
  5. In a large bowl, add the cream cheese and granulated sugar. Beat until smooth.
  6. Add in one egg at a time and beat in completely before adding the next.
  7. Add in the sweet potatoes and beat until creamy.
  8. Add in the flour, sour cream, vanilla, cinnamon, nutmeg, and cloves to the cream cheese mixture. Beat until incorporated.
  9. Pour the filling into the springform pan or push pan and tap the pan several times on the counter to remove air bubbles.
  10. Cover the cheesecake with foil to prevent condensation from accumulating on the top of the cheesecake.
  11. Add 1 ½ cups of water to the inner pot of the Instant Pot.
  12. 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.
  13. 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.
  14. 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.
  15. Let the cheesecake cool for to room temperature before refrigerating for 12 hours or overnight.
  16. 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.
  17. Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.

Nutrition Information

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

% 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.