Instant Pot Carrot Cake Cheesecake. What an amazing combination of spice with the delicious texture of cheesecake! Let’s just take that in for a moment. I’m hungry now. Are you hungry?
Instant Pot Carrot Cake Cheesecake
Instant Pot Carrot Cake Cheesecake is a desert with so much depth! It’s rich, creamy, moist, full of spice, and all around delicious! It’ll be the most talked about food of any dinner or party it’s a part of. I know it became a family favorite in my house the first night we tried it! It’s one of those recipes that never disappoints! It’s up there with No Bake Strawberry Lasagna and Lemon-Lime Pound Cake!
Cheesecake is one of those things I’ve always been nervous to make, but this is the perfect starter cheesecake recipe! Because it’s mixed with cake batter it’s not going to crack as easily and it’s going to be much less temperamental.
Do you love cake? Me too! Here are some of my favorites!
Instant Pot Carrot Cake Cheesecake
Be sure to download and print this recipe below so that you can have it in your own personal cookbook for years to come!
Equipment Needed
Ingredients
Cake Ingredients
- 1 cup all purpose flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ¾ cup vegetable oil
- ¼ cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ⅔ cup finely shredded carrots
- ½ cup crushed pineapple, well drained
- ¼ cup shredded coconut
- ¼ cup chopped pecans
Cheesecake Ingredients
- 2 (8 ounce) packages cream cheese, room temperature
- ½ cup sugar
- 2 Tbsp flour
- 2 eggs, room temperature
- ½ cup sour cream
- 1 tsp vanilla
Topping Ingredients
- 2 cups sour cream
- ¼ cup sugar
- 1 tsp vanilla
How to make Instant Pot Carrot Cake Cheesecake
- Apply cooking spray to a 7 inch springform pan.
- In a medium bowl, whisk together the dry cake ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
- In a mixing bowl, beat the oil, brown sugar, and sugar. Scrape down the sides and then add the eggs and vanilla, blending until well mixed.
- Fold in the carrots, pineapple, coconut, and pecans.
- Set aside about 1/4 cup of the batter. Pour the remaining batter into the springform pan.
- In a mixing bowl, beat the cream cheese for 5 minutes or until completely smooth. Add the sugar and flour, beating until combined. Scrape down the sides and add the eggs, one at a time, and mix just until blended.
- To the cream cheese mixture, add the sour cream and vanilla, beating until combined.
- Spoon the cream cheese batter into the springform pan over the cake.
- Dot the remaining cake mixture on the top and run a knife around the top two or three times to swirl slightly. Do not stick the knife all the way into the cake. You only want to swirl the cheesecake layer.
- Cover the springform pan with aluminum foil that has been spritzed on the underside with nonstick cooking spray..
- Place the trivet into the electric pressure cooker along with the manufacturer’s recommended water serving, typically 1 cup to 1 ½ cup.
- Using a sling created from aluminum foil (if the trivet does not have handles,) lower the cheesecake into the electric pressure cooker.
- Cover the pressure cooker and set the valve to sealing. Program the electric pressure cooker using “manual” or “pressure cook” for 45 minutes. Allow the pressure cooker to naturally release the pressure completely before removing the lid.
- Carefully lift the cheesecake from the electric pressure cooker using the sling. Allow the cheesecake to come to room temperature before storing in the refrigerator overnight.
- Run a knife around the edge of the springform pan before releasing it.
- If desired, mix together the sour cream, sugar, and vanilla until the sugar has melted. Spoon over the cheesecake and allow it to run down the sides.
- Refrigerate until ready to serve.
Tips, Tricks, and FAQ’s
- Make sure your ingredients are at room temperature before you start. Otherwise your cheesecake won’t set up right.
- Refrigerate your cheesecake for at least 6 hours before serving. This will allow the cake to cool completely and to have the best flavor it possibly can before serving. Making it the day before has worked well for me in the past!
- I’ve found that tapping the pan on the counter a couple times before baking helps to release the trapped bubbles making a better, more dense cake.
- Feel free to add things like raisins or pecans to this recipe.
What if I don’t have a springform pan?
You can still make cheesecake without a springform pan. Before I got one I would use a regular circular cake pan and line the bottom as well as the sides with parchment paper. I’d leave a little parchment paper hanging off the edges so that I could take it out of the pan easier!
How to store this item
You can keep your carrot cake cheesecake in an airtight container in the fridge for up to 3 days.
If you want it to last even longer, slice the cheesecake up into individual slices. Wrap each piece in plastic wrap and then in tin foil, place them in a freezer safe bag, and place in the freezer. They can stay in the freezer for up to 2 months. When you’re ready to eat your cheesecake you’ll let it thaw out in the fridge and enjoy it once it’s softened.
Even More Fun Recipes:
- Carrot Cake Trifle Dessert
- Deep Fried Churros at Home
- Delicious Sugar Cookie Bars with Cream Cheese Frosting
Did you love this Carrot Cake Cheesecake Recipe? Tell us what you thought! Share with your friends if you’d make this recipe again!
Rich and Creamy Instant Pot Carrot Cake Cheesecake Recipe
Instant Pot Carrot Cake Cheesecake. What an amazing combination of spice with the delicious texture of cheesecake! Let’s just take that in for a moment. I’m hungry now. Are you hungry?
Ingredients
- Cake Ingredients
- 1 cup all purpose flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ¾ cup vegetable oil
- ¼ cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ⅔ cup finely shredded carrots
- ½ cup crushed pineapple, well drained
- ¼ cup shredded coconut
- ¼ cup chopped pecans
- Cheesecake Ingredients
- 2 (8 ounce) packages cream cheese, room temperature
- ½ cup sugar
- 2 Tbsp flour
- 2 eggs, room temperature
- ½ cup sour cream
- 1 tsp vanilla
- Topping Ingredients
- 2 cups sour cream
- ¼ cup sugar
- 1 tsp vanilla
Instructions
Apply cooking spray to a 7-inch springform pan.
In a medium bowl, whisk together the dry cake ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
In a mixing bowl, beat the oil, brown sugar, and sugar. Scrape down the sides and then add the eggs and vanilla, blending until well mixed.
Fold in the carrots, pineapple, coconut, and pecans.
Set aside about 1/4 cup of the batter. Pour the remaining batter into the springform pan.
In a mixing bowl, beat the cream cheese for 5 minutes or until completely smooth. Add the sugar and flour, beating until combined. Scrape down the sides and add the eggs, one at a time, and mix just until blended.
To the cream cheese mixture, add the sour cream and vanilla, beating until combined.
Spoon the cream cheese batter into the springform pan over the cake.
Dot the remaining cake mixture on the top and run a knife around the top two or three times to swirl slightly. Do not stick the knife all the way into the cake. You only want to swirl the cheesecake layer.
Cover the springform pan with aluminum foil that has been spritzed on the underside with nonstick cooking spray..
Place the trivet into the electric pressure cooker along with the manufacturer’s recommended water serving, typically 1 cup to 1 ½ cup.
Using a sling created from aluminum foil (if the trivet does not have handles,) lower the cheesecake into the electric pressure cooker.
Cover the pressure cooker and set the valve to sealing. Program the electric pressure cooker using “manual” or “pressure cook” for 45 minutes. Allow the pressure cooker to naturally release the pressure completely before removing the lid.
Carefully lift the cheesecake from the electric pressure cooker using the sling. Allow the cheesecake to come to room temperature before storing in the refrigerator overnight.
Run a knife around the edge of the springform pan before releasing it.
If desired, mix together the sour cream, sugar, and vanilla until the sugar has melted. Spoon over the cheesecake and allow it to run down the sides.
Refrigerate until ready to serve.
Notes
Make sure your ingredients are at room temperature before you start. Otherwise your cheesecake won’t set up right.
Refrigerate your cheesecake for at least 6 hours before serving. This will allow the cake to cool completely and to have the best flavor it possibly can before serving. Making it the day before has worked well for me in the past!
I’ve found that tapping the pan on the counter a couple times before baking helps to release the trapped bubbles making a better, more dense cake.
Feel free to add things like raisins or pecans to this recipe.
