Instant Pot Carrot Cake Cheesecake

The first time I made Instant Pot Carrot Cake Cheesecake, I was hosting a family gathering, and I wanted to impress everyone with something truly special. Carrot cake is a classic favorite in our family, but I wanted to take it a notch higher by adding a rich cheesecake layer. I still remember the anticipation in the kitchen as the aroma of cinnamon and nutmeg filled the air, promising something delightful. The best part? The Instant Pot makes this dessert so incredibly easy and quick, allowing me to spend more time with my loved ones rather than slaving away in the kitchen. I was thrilled to present this beautiful layered cake, which not only looked stunning but also tasted heavenly!

Instant Pot Carrot Cake Cheesecake Shopping List

When crafting the perfect Instant Pot Carrot Cake Cheesecake, the quality and harmony of ingredients matter. Every element works together to create a symphony of flavors and textures that delight the senses. The use of fresh, quality ingredients ensures that your dessert is not only delicious but also memorable.

• Canola or melted coconut oil: This adds moisture and richness to the cake.
• Granulated sugar: The sweetener that complements the spice, balancing flavors perfectly.
• Large eggs: Essential for binding and providing structure to the cake.
• Vanilla: Enhances the flavors of the other ingredients.
• All-purpose flour: The backbone of the cake, giving it body and texture.
• Ground cinnamon: Infuses warmth and aromatic flavor, a classic in carrot cake.
• Ground ginger: Adds warmth and a hint of spice that elevates the cake.
• Baking soda: Helps the cake rise and develop a light texture.
• Idodized salt: Balances the sweetness, enhancing overall flavor.
• Crushed pineapple: Adds moisture and sweetness, keeping the cake tender.
• Grated carrots: The star of the cake, giving it sweetness, color, and moisture.
• Chopped walnuts: Optional but adds a delightful crunch and nuttiness.
• Full-fat cream cheese: Provides creaminess and rich flavor in the cheesecake layer.
• Full-fat sour cream: Adds tanginess and creaminess, enhancing the cheesecake texture.
• More granulated sugar: Sweetens the cheesecake filling for a balanced flavor.
• Additional vanilla: Enhances the sweetness of the cheesecake as well.
• Whisked egg: Needed for the cheesecake to set properly.
• Chopped walnuts: For garnish, adding an appealing texture to the finished dessert.

Making This Instant Pot Carrot Cake Cheesecake

Now that we’ve gathered all the ingredients, let’s dive into making this scrumptious Instant Pot Carrot Cake Cheesecake. Follow along with these detailed steps, and you’ll be rewarded with a stunning dessert that’s bound to impress!

1. Start by preparing your ingredients. In a medium mixing bowl, combine ⅔ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, 1 teaspoon baking soda, and ¼ teaspoon iodized salt. Mix well. The spices should be evenly distributed to ensure each bite is flavorful. Add in ½ cup crushed pineapple and ½ cup grated carrots. Toss these with the flour mixture to coat them slightly.

2. In a separate small bowl, whisk together ¼ cup canola or melted coconut oil, ½ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla until fully combined. This mixture should be smooth and creamy. Make sure the oil has cooled slightly if melted to avoid cooking the egg.

3. Next, gently fold the wet ingredients into the dry mixture. Combine until just mixed; it’s okay if there are a few lumps. Overmixing can lead to a tough cake, so be gentle!

4. For the cheesecake layer, grab another mixing bowl and beat 8 ounces full-fat cream cheese, ¼ cup full-fat sour cream, ⅓ cup granulated sugar, and ½ teaspoon vanilla on low speed until just smooth. The cream cheese should be at room temperature for easy mixing.

5. Add in 1 large egg and mix briefly on low speed to just combine. You want to keep this mixture light and fluffy, so avoid overbeating.

6. Grease your 7-inch springform pan with a bit of melted coconut oil or cooking spray. Pour half of the carrot cake batter into the bottom of the pan, spreading it out evenly.

7. Dollop half of the cheesecake batter on top of the carrot cake layer. Repeat the layers with the remaining batter, creating a beautiful layered effect.

8. Tap the pan gently on the counter 2-3 times to release any trapped air bubbles. Cover the top of the cheesecake with aluminum foil to prevent condensation from forming.

9. Place the trivet in the inner pot of your Electric Pressure Cooker and pour in 1.5 cups cold tap water. Carefully place the assembled cheesecake on the trivet, ensuring it’s stable, then close the lid and seal the vent.

10. Using the pressure cook or manual button, set the timer to cook for 45 minutes on high pressure. If using thick foil, adjust the cooking time to 55 minutes. This step is vital as it ensures the cheesecake sets properly.

11. Once the cook time is complete, allow the pressure to naturally release for at least 15 minutes. Then, perform a quick release for any remaining pressure. If the cheesecake seems unset, return it to the cooker and cook for an additional 3 minutes.

12. Carefully remove the cheesecake from the inner pot and let it cool for 20 minutes. Once it has cooled to room temperature, gently run a butter knife around the edges to loosen the cake from the sides of the pan.

13. Cover the cheesecake with a paper towel and then wrap it in plastic wrap. Refrigerate for at least 12 to 24 hours to allow it to fully chill and set.

14. Before serving, sprinkle ⅓ cup chopped walnuts around the cheesecake to create an appealing border, if desired. This adds both decoration and delightful crunch!

Helpful Hints

Making Instant Pot Carrot Cake Cheesecake can be a delightful experience, especially with some handy tips to guide you along the way. Here are some suggestions to ensure your cheesecake turns out perfectly!

• Storage: To store leftovers, cover the cheesecake with a paper towel or light kitchen towel, then wrap it in plastic wrap or foil. This prevents condensation from forming, ensuring your cheesecake remains fresh.
• Freezing: Yes, you can freeze this cheesecake! Wrap individual slices in wax paper or parchment paper, then wrap them in foil. They can last up to one month in the freezer.
• Variations: Consider adding different spices or zest to the batter for a unique twist. A bit of orange or lemon zest can brighten the flavors beautifully.
• Serving Temperature: For the best flavor and texture, serve the cheesecake at slightly below room temperature. Let it sit out for about 15-20 minutes before serving.
• Presentation: Garnish with fresh fruit or a drizzle of caramel sauce for an extra touch of elegance.

Serving Suggestions

When it comes to serving the Instant Pot Carrot Cake Cheesecake, the options are endless! Here are some delightful ideas to enhance your dessert experience:

• Pair with whipped cream: A dollop of fresh whipped cream on top adds a lightness that balances the richness of the cheesecake.
• Seasonal fruits: Serve with fresh fruits like strawberries or blueberries for a pop of color and a refreshing contrast.
• Ideal for gatherings: This cheesecake is perfect for birthday parties, anniversaries, or holiday dinners, where its stunning layers can impress guests.
• Make it a coffee date: Enjoy a slice with a cup of coffee or tea. The flavors of the cake pair wonderfully with your favorite beverage.
• Storage hints: To keep your cheesecake fresh, store it in the refrigerator for up to four days, covered to prevent it from absorbing fridge odors.

FAQ

Conclusion

The Instant Pot Carrot Cake Cheesecake brings together the best of both worlds: a moist, flavorful carrot cake and a rich, creamy cheesecake. It’s a dessert that’s not only visually appealing but also incredibly delicious, making it a delightful choice for any occasion. I encourage you to give it a try—you’ll be amazed at how easy it is to make in the Instant Pot. Your friends and family will be raving about it for days!

Instant Pot Carrot Cake Cheesecake

The ultimate dessert craving is here! The Instant Pot Carrot Cake Cheesecake brings together moist carrot cake and creamy cheesecake for a delightfully easy weeknight treat. Perfect for sharing or savoring alone, it’s a must-make recipe tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 350 kcal

Equipment

• Electric Pressure Cooker (6 or 8 quart)
• 7 inch springform pan

Ingredients

  

• ¼ cup Canola or melted coconut oil
• ½ cup Granulated sugar
• 1 large Egg
• 1 teaspoon Vanilla
• ⅔ cup All-purpose flour
• 1 teaspoon Ground cinnamon
• ½ teaspoon Ground ginger
• 1 teaspoon Baking soda
• ¼ teaspoon Idodized salt
• ½ cup Crushed pineapple well drained
• ½ cup Grated carrots
• 2 tablespoons Chopped walnuts optional
• 8 ounces Full-fat cream cheese room temperature
• ¼ cup Full-fat sour cream room temperature
• ⅓ cup Granulated sugar
• ½ teaspoon Vanilla
• 1 large Egg whisked
• ⅓ cup Chopped walnuts optional

Instructions

 

• Start by preparing your ingredients. In a medium mixing bowl, combine ⅔ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, 1 teaspoon baking soda, and ¼ teaspoon iodized salt. Mix well. The spices should be evenly distributed to ensure each bite is flavorful. Add in ½ cup crushed pineapple and ½ cup grated carrots. Toss these with the flour mixture to coat them slightly.
• In a separate small bowl, whisk together ¼ cup canola or melted coconut oil, ½ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla until fully combined. This mixture should be smooth and creamy. Make sure the oil has cooled slightly if melted to avoid cooking the egg.
• Next, gently fold the wet ingredients into the dry mixture. Combine until just mixed; it’s okay if there are a few lumps. Overmixing can lead to a tough cake, so be gentle!
• For the cheesecake layer, grab another mixing bowl and beat 8 ounces full-fat cream cheese, ¼ cup full-fat sour cream, ⅓ cup granulated sugar, and ½ teaspoon vanilla on low speed until just smooth. The cream cheese should be at room temperature for easy mixing.
• Add in 1 large egg and mix briefly on low speed to just combine. You want to keep this mixture light and fluffy, so avoid overbeating.
• Grease your 7-inch springform pan with a bit of melted coconut oil or cooking spray. Pour half of the carrot cake batter into the bottom of the pan, spreading it out evenly.
• Dollop half of the cheesecake batter on top of the carrot cake layer. Repeat the layers with the remaining batter, creating a beautiful layered effect.
• Tap the pan gently on the counter 2-3 times to release any trapped air bubbles. Cover the top of the cheesecake with aluminum foil to prevent condensation from forming.
• Place the trivet in the inner pot of your Electric Pressure Cooker and pour in 1.5 cups cold tap water. Carefully place the assembled cheesecake on the trivet, ensuring it’s stable, then close the lid and seal the vent.
• Using the pressure cook or manual button, set the timer to cook for 45 minutes on high pressure. If using thick foil, adjust the cooking time to 55 minutes. This step is vital as it ensures the cheesecake sets properly.
• Once the cook time is complete, allow the pressure to naturally release for at least 15 minutes. Then, perform a quick release for any remaining pressure. If the cheesecake seems unset, return it to the cooker and cook for an additional 3 minutes.
• Carefully remove the cheesecake from the inner pot and let it cool for 20 minutes. Once it has cooled to room temperature, gently run a butter knife around the edges to loosen the cake from the sides of the pan.
• Cover the cheesecake with a paper towel and then wrap it in plastic wrap. Refrigerate for at least 12 to 24 hours to allow it to fully chill and set.
• Before serving, sprinkle ⅓ cup chopped walnuts around the cheesecake to create an appealing border, if desired. This adds both decoration and delightful crunch!

Notes

• Tip 1: To store leftovers, cover the cheesecake with a paper towel or light kitchen towel, then wrap it in plastic wrap or foil. This prevents condensation from forming, ensuring your cheesecake remains fresh.
• Tip 2: Yes, you can freeze this cheesecake! Wrap individual slices in wax paper or parchment paper, then wrap them in foil. They can last up to one month in the freezer.
• Tip 3: Consider adding different spices or zest to the batter for a unique twist. A bit of orange or lemon zest can brighten the flavors beautifully.
• Tip 4: For the best flavor and texture, serve the cheesecake at slightly below room temperature. Let it sit out for about 15-20 minutes before serving.
• Tip 5: Garnish with fresh fruit or a drizzle of caramel sauce for an extra touch of elegance.

Keyword Carrot Cake Dessert, Easy Cheesecake Recipe, Instant Pot Cheesecake, Pressure Cooker Desserts