Sweet potato cheesecake gives a nutritious spin to classic cheesecake. Adding sweet potato brings extra vitamins, minerals and fiber while keeping the dessert delightfully sweet.
You don’t lose the creamy, sweet richness that defines cheesecake. Even better, you can make this version quickly in an Instant Pot for results that rival traditional oven-baked cheesecakes.
The Best Instant Pot Sweet Potato Cheesecake
Prep time is about 15 minutes. Cook time varies by how fast your Instant Pot reaches pressure: allow roughly 7 minutes to come to pressure, 30 minutes cooking on high, and a short natural release of around five minutes. Total active time is minimal, and the Instant Pot produces a reliably creamy texture.
What kind of sweet potato do I use?
Sweet potatoes and yams are often confused. Typically, sweet potatoes have lighter skin while yams can have darker orange flesh and reddish-brown skin. Either will work in this recipe, but I prefer the classic sweet potato for its natural sweetness and attractive color.
If you start with raw sweet potatoes, plan extra time to bake or boil them and puree. For convenience, canned sweet potato puree is widely available in grocery stores—often in the canned goods or baking aisles, especially around the holidays.
Texture when cooked in an Instant Pot
The Instant Pot delivers the same rich, creamy, slightly airy cheesecake texture you expect from a good cheesecake. Pressure cooking does not make the cake heavy or soggy. You may find a few condensation droplets on the surface when it’s removed—blot them gently with a paper towel or clean cloth and they’ll disappear.
Why sweet potatoes are healthy
Sweet potatoes add flavor and nutrition. They’re high in vitamins A and C, rich in fiber and packed with beta-carotene. If you want to enjoy a slightly healthier dessert without sacrificing flavor, sweet potato cheesecake is an excellent choice.
What Size Pan to Use For Instant Pot Cheesecake
This recipe is designed for a 6-inch push pan, which fits well in a 6-quart Instant Pot. Deep push pans help create a thick, velvety cheesecake and make removing the cake simple once it has chilled.
Other cheesecake ideas
There are many delicious cheesecake variations worth trying. A few inspiring options include:
- No-bake pumpkin cheesecake with caramel drizzle
- Pumpkin cheesecake cake
- Instant Pot keto cheesecake
- Carrot cake cheesecake
One Of A Kind Instant Pot Sweet Potato Cheesecake
Ingredients
- 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 potato puree
- 2 large eggs, room temperature
- 3 tablespoons all-purpose flour
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Grease a 6-inch push pan and line the bottom with a parchment round. You can also line the sides with parchment.
- In a food processor, pulse graham cracker crumbs, sugar and melted butter until combined. Press the crust into the bottom and halfway up the sides of the pan. Freeze the crust while you prepare the filling to help it set.
- Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing between additions. Mix in the sweet potato puree.
- Add the flour, sour cream, vanilla and spices; mix until combined. Pour the filling into the chilled crust and tap the pan on the counter to release air bubbles.
- Cover the pan loosely with foil or a paper towel to reduce condensation. Add 1½ cups of water to the Instant Pot inner pot. Using a sling (store-bought or made from foil), lower the pan into the pot.
- Close the lid and cook on high pressure for 30 minutes. Allow a natural pressure release when the cook time ends.
- Carefully remove the pan from the Instant Pot. Remove the foil and gently blot any condensation from the top with a paper towel or clean cloth.
- Cool the cheesecake on a wire rack for at least one hour, then refrigerate for 12 hours or overnight to set fully.
- To remove from the pan, set the pan over a large can and slowly push the sides down. Lift the cake off the base and transfer to a serving plate.
Equipment
- Instant Pot (6-quart recommended)
- Food processor
- 6×3 inch push pan
Nutrition
Serving: 1 | Calories: 263 kcal | Carbohydrates: 33 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 74 mg | Sodium: 154 mg | Fiber: 1 g | Sugar: 22 g
How To Store Instant Pot Cheesecake
Store the cheesecake covered in the refrigerator in an airtight container or wrapped with foil. Properly stored, it will keep 3–5 days.
Can You Freeze Sweet Potato Cheesecake
Although not tested here, sweet potato cheesecake should freeze well. Wrap slices or the whole cake tightly in plastic and place in an airtight container or freezer bag for up to three months. Thaw overnight in the refrigerator before serving.
This cheesecake makes a standout dessert for holiday gatherings or any special occasion—rich, seasonal and easy to prepare in your Instant Pot.