Instructions

• Preheat your oven to 350°F (175°C) since you will need to bake the crust before pressure cooking. Just trust me, it works better this way.
• Cook your sweet potatoes. You can boil or bake ‘em until they’re really tender. Peel and mash ‘em smooth. No lumps allowed.
• Mix crushed gingersnap cookies with that melted butter till it looks like wet sand. Press this into the bottom of a 9-inch springform pan for your crust. Bake it for about 10 minutes to set it firm.
• In a big bowl, beat cream cheese till it’s smooth and creamy. Then add in granulated sugar, brown sugar, sour cream, vanilla, cinnamon, and ginger. Mix that up good.
• Fold in your mashed sweet potatoes gently so it’s all blended but still fluffy. Add salt, nutmeg, and eggs last, mix until smooth and no lumps in sight.
• Pour the filling over the crust in your pan. Place a trivet or rack inside your pressure cooker, add about 1 cup water (breath depth to your cooker), then put the springform on the trivet.
• Seal the lid, make sure sealing ring’s snug. Let the pressure build then reduce heat to maintain steady pressure for 35 minutes. When done, use natural release for 15 minutes before venting the valve completely.
• Let the cheesecake cool before removing it from the pan. Refrigerate it at least 4 hours or overnight so it sets firm and tastes better.