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.
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.