Sweet Potato Cheesecake by Rich Lum

Rich Lum

www.facebook.com/groups/2458918657696347/

Cooked in a 6qt IP on HP

CRUST

14 Squares of Graham Crackers.... 2 squares per sheet

½ cup finely ground Pecans

2 Tablespoon Brown Sugar

4 Tablespoons Melted Butter

CHEESECAKE

16 ounces Philadelphia Cream Cheese (RT..Room Temperature)

½ cup Brown Sugar

1 cup Sweet Potato Mash * See Notes

2 teaspoons Vanilla Extract

1 Tablespoon All Purpose Flour

½ cup Sweetened Condensed Milk (RT)

¾ teaspoon freshly Grated Nutmeg

1 teaspoon Ground Cinnamon

¼ teaspoon Salt

2 Large Eggs (RT)

1 Egg Yolk (RT)

Grease the bottom and sides of your springform pan. Cut and place a parchment paper round on the bottom of your push pan / spring form pan

CRUST

Break up the Graham Crackers into a food processor..pulse until it resembles course sand...dump into a bowl

Add Pecan pieces to your food processor..pulse until it resembles course sand

Combine the Graham Crackers and Ground Pecan

Add the Brown Sugar and mix together

Pour in the melted butter and mix well

Dump crumbs into your prepared pan and form a crust up the sides and on the bottom

Place pan in the freezer while making the batter

FILLING

In a medium bowl

Add the Cream Cheese and Brown Sugar. Beat until smooth. Scrape down the sides and beat again. ( I do this 2 times)

Add the Sweet Potato Mash, Cinnamon, Nutmeg , Salt, Vanilla Extract, Flour and Sweetened Condensed Milk

Beat until combined well. Scrap down the sides and beat again

Add the eggs one at a time. Barely beat in each egg...Do Not Over Beat

Important...shake and bang your bowl on the counter to bring up the air bubbles. Use a toothpick to break up the bubbles. Repeat a few times..patience my friends, It will be worth the effort

Remove the pan from the freezer and gently pour in the filling

Cover the pan with a paper towel....use a rubber band to hold it on ( I use the blue rubber bands from the produce at the grocery store)

Add 1 cup of water and the trivet to your pot.

Using a sling, lower your pan into the pot. Tuck the sling around the sides of the pan ( you don’t want any part of the sling to be over the pan

Close and seal your pot

Set your pot to Manual or Pressure Cook for 43 minutes

Allow a 15 minute natural pressure release

Remove your pan

Remove the paper towel and set the pan on a cooling rack

Allow to cool on the counter for at least an hour

Cover your pan with foil ( I use an inverted Rubbermaid Container) and place in the fridge overnight

The next day it’s ready to slice and eat

* Sweet Potato Mash...add 1 cup of water and your trivet to your IP. Place two scrubbed Orange Sweet Potatoes (Yams) on the trivet. Close and seal your lid. Set your pot to Manual or Pressure Cook 15 minutes. Quick release to pressure. Carefully remove the potatoes and allow to cool enough to handle. Remove the skin and place the potatoes into a bowl. Mash with a fork and spread the mash up the sides of the bowl . Place the bowl into the fridge for about 15 minutes. They should be completely cooled before using * Sweet Potato Mash...add 1 cup of water and your trivet to your IP. Place two scrubbed Orange Sweet Potatoes (Yams) on the trivet. Close and seal your lid. Set your pot to Manual or Pressure Cook 15 minutes. Quick release to pressure. Carefully remove the potatoes and allow to cool enough to handle. Remove the skin and place the potatoes into a bowl. Mash with a fork and spread the mash up the sides of the bowl . Place the bowl into the fridge for about 15 minutes. They should be completely cooled before using

Freezing Cheesecake by Rich Lum

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