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!
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.