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Instant Pot Carrot Cake Cheesecake Recipe

★★★★★

4.5 from 60 reviews
  • Author: Lila
  • Total Time: 9 hours 15 minutes
  • Yield: 6 servings 1x

Description

This Instant Pot Carrot Cake Cheesecake combines the best of two classic desserts into one luscious treat. A moist carrot cake base studded with raisins and walnuts is layered with a smooth, creamy cheesecake filling, then pressure-cooked to perfection. Topped with a rich cream cheese frosting, caramel drizzle, and chopped nuts, this indulgent dessert is perfect for any occasion.

Ingredients

Scale

Carrot Cake Layer

  • 3/4 cup vegetable oil
  • 1/2 cup brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground 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 large eggs (room temperature)

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

Toppings

  • 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 carrot cake batter: In a large bowl, beat vegetable oil and brown sugar with a hand mixer until light and fluffy. Whisk in eggs and vanilla extract until combined. Stir in all-purpose flour, baking soda, cinnamon, nutmeg, and salt using a spatula or mixer on low speed until fully incorporated. Fold in finely grated carrots, raisins, and chopped walnuts evenly with a spatula.
  3. Transfer carrot cake layer: Pour the carrot cake mixture evenly into the prepared springform pan and 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 bowl as needed. Whisk in granulated sugar and flour until fully combined. Add sour cream, cream, and vanilla extract; mix until smooth and free of lumps. Beat in the eggs one at a time, mixing well after each addition but avoiding overmixing.
  5. Add cheesecake filling to cake layer: Gently scoop the cheesecake batter over the carrot cake layer and smooth the top. Tap the pan gently on the counter to release any trapped air bubbles.
  6. Seal the pan: Completely wrap the springform pan—top, sides, and bottom—with aluminum foil to prevent water from leaking in during cooking.
  7. Prepare Instant Pot: Place the trivet with handles inside the Instant Pot and add 1 cup of water.
  8. Cook the cheesecake: Set the wrapped springform pan on the trivet. Seal the lid and cook on high pressure for 45 minutes, then allow for a natural pressure release.
  9. Cool the cheesecake: Carefully remove the pan from the Instant Pot once cooking is done. Allow the cheesecake to cool completely on the counter.
  10. Chill overnight: Refrigerate the cooled cheesecake for at least 8 hours or ideally overnight to set firmly.
  11. Prepare frosting: Before serving, beat cream cheese and unsalted butter until light and fluffy. Gradually add powdered sugar one cup at a time and vanilla extract, mixing well for 4-5 minutes until the frosting thickens. Add more powdered sugar if needed to reach desired consistency.
  12. Frost and garnish: Spread the cream cheese frosting evenly over the top of the chilled cheesecake. Drizzle with caramel sauce and sprinkle chopped walnuts or pecans on top as garnish.
  13. Serve: Slice the cheesecake and enjoy this creamy, moist, and flavorful dessert.

Notes

  • Ensure all dairy ingredients are at room temperature to avoid lumps in the batter and frosting.
  • Be careful not to overmix the cheesecake batter after adding eggs to prevent cracks during cooking.
  • If you don’t have a springform pan, use a cake pan that fits inside your Instant Pot and can be wrapped tightly with foil.
  • Allow the cheesecake to chill thoroughly overnight for best texture and flavor.
  • You can substitute walnuts with pecans based on your preference or availability.
  • Use nonstick spray or parchment paper at the bottom of the pan to help with easy removal.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Keywords: Instant Pot carrot cake cheesecake, carrot cake cheesecake recipe, pressure cooker cheesecake, carrot cake dessert, Instant Pot desserts

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