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Instant Pot Carrot Cake Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 38 reviews
  • Author: Ivy
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 9 hours 15 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Carrot Cake Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of carrot cake. Made effortlessly in an Instant Pot for moist, perfectly cooked layers, this dessert is finished with a luscious cream cheese frosting, caramel drizzle, and crunchy walnuts. Perfect for special occasions or indulgent gatherings, this recipe ensures a crowd-pleasing treat with a seamless cooking process.

Ingredients

Carrot Cake Layer

  • 3/4 cup vegetable oil
  • 1/2 cup brown sugar
  • 2 eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely grated carrots
  • 1/4 cup raisins
  • 1/3 cup chopped walnuts (or pecans)

Cheesecake Filling

  • 16 oz. cream cheese (room temperature)
  • 1/2 cup white granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1/4 cup cream
  • 1 teaspoon vanilla extract
  • 2 eggs (room temperature)

Cream Cheese Frosting

  • 4 oz. cream cheese (room temperature)
  • 1/2 cup unsalted butter (room temperature)
  • 1 1/2 cups powdered sugar (or more, as needed)
  • 1/2 teaspoon vanilla extract

Topping

  • Caramel sauce, for drizzling
  • Walnuts or pecans, chopped, for garnish

Instructions

  1. Prepare the Pan: Lightly grease a 7-inch springform pan with nonstick baking spray and set aside.
  2. Make the Carrot Cake Layer: In a large bowl, using a hand mixer, beat together the vegetable oil and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing until combined. Stir in flour, baking soda, cinnamon, nutmeg, and salt, folding the dry ingredients into the wet until well combined. Fold in the grated carrots, raisins, and chopped walnuts evenly.
  3. Assemble Carrot Cake Layer: Pour the carrot cake batter into the prepared springform pan and spread evenly. Set aside.
  4. Prepare Cheesecake Filling: In a separate large bowl, beat cream cheese on high speed for 3-4 minutes until creamy and smooth, scraping the sides regularly. Whisk in sugar and flour until fully combined, scraping the bowl again. Add sour cream, cream, and vanilla extract, mixing until smooth and lump-free. Beat in eggs one at a time, ensuring not to overmix.
  5. Layer Cheesecake Filling: Gently spoon the cheesecake filling over the carrot cake layer in the springform pan. Smooth the top with a spatula and tap the pan lightly on the counter to release any air bubbles.
  6. Seal and Prepare Instant Pot: Cover the springform pan securely on all sides (top, bottom, and sides) with aluminum foil. Place the Instant Pot trivet inside the pot, add 1 cup of water, and place the wrapped pan on top of the trivet. Seal the Instant Pot lid.
  7. Cook: Set the Instant Pot to high pressure and cook for 45 minutes. After cooking, allow a natural pressure release to prevent cracking.
  8. Cool and Chill: Remove the cheesecake from the Instant Pot carefully and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 8 hours or overnight to set fully.
  9. Make Frosting: Before serving, beat cream cheese and unsalted butter together until light and fluffy. Gradually add powdered sugar, one cup at a time, along with vanilla extract, beating well for 4-5 minutes. Add more powdered sugar if the frosting is too runny.
  10. Frost and Garnish: Spread the cream cheese frosting evenly over the chilled cheesecake. Drizzle caramel sauce on top and sprinkle with chopped walnuts or pecans for garnish.
  11. Serve: Slice, serve, and enjoy this decadent Instant Pot Carrot Cake Cheesecake.

Notes

  • Ensure all eggs and dairy ingredients are at room temperature for the smoothest batter and cheesecake texture.
  • Covering the pan with foil prevents water from leaking into the cheesecake during Instant Pot cooking.
  • Natural pressure release is important to avoid cheesecake cracking.
  • Refrigerate cheesecake overnight for best flavor and texture.
  • Adjust powdered sugar in frosting to your desired sweetness and consistency.
  • Use a 7-inch springform pan for best fit inside the Instant Pot.

Find it online: https://ivysrecipes.com/instant-pot-carrot-cake-cheesecake-recipe/