Instant Pot Carrot Cake Cheesecake
Instant Pot Carrot Cake Cheesecake is a homemade cheesecake that is incredible. It has a carrot cake base, topped with a creamy vanilla cheesecake with extra carrot cake swirled into it, and a sour cream topping. You have to give this carrot cake cheesecake instant pot recipe a try today!
Pressure cooker carrot cake cheesecake is so delicious and perfect for Easter. Or if you are a lover of cheesecake and carrot cake, this dynamic duo recipe will win you over.
How to make a Carrot Cake Cheesecake in Instant Pot
Carrot Cake Crust | The first thing to make this recipe is it create a carrot cake as the crust as this cheesecake. Mix up the cake batter with a stand mixer or even by hand. Then fold in the pineapple, coconut, carrots, or pecan.
Leave a bit of the batter out that you will use later.
Cheesecake | Next you will work on your cheesecake filling and pour it on top of the carrot cake. Swirl in the remaining cheesecake batter you had from earlier.
Pressure Cook | Next you will pressure cook your cheesecake as directed. Once your cheesecake is done, then allow to cool then refrigerate overnight.
Top with Sour Cream Mixture | Once you get your cheesecake cake cooled, you then can spread on the sour cream mixture. Then slice and serve!
Tips for Instant Pot Carrot Cake Cheesecake
- Don’t overmix the cheesecake batter. If you do the cheesecake will crack as it cooks.
- Make sure to tightly cover the cheesecake before pressure cooking or it will become soggy from condensation.
- You can leave off the sour cream topping if you would like.
How to store Instant Pot Carrot Cake Cheesecake?
This cheesecake needs to be refrigerated. The cheesecake needs to be stored in an airtight container for up to a week. If you don’t have your cheesecake tightly covered then you will find it can take on other flavors of the refrigerator.
Can you freeze Carrot Cake Cheesecake
You can freeze your cheesecake cake. Just allow the cake to fully be cooled. Then slice and freeze in a freezer friendly container for 3-4 months. When you want a slice just remove your cheesecake, and let it thaw in the fridge overnight.
Or for a quicker thaw let the cheesecake thaw on your kitchen counter for around 30 minutes to soften it up a bit. You just do not want to leave it out on the counter for more than 2 hours.
Can I leave out the pecans?
You absolutely can leave the pecans out of the cheesecake if you would like. Just skip them if you don’t want a nice crunch to your cheesecake.
Want More Instant Pot Cheesecakes
- Pressure cooker cheesecake
- Instant Pot Tiramisu
- Pressure cooker Pina Colada Cheesecake
- Instant Pot Pecan Pie Cheesecake
Instant Pot Carrot Cake Cheesecake
Ingredients
Cake
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup vegetable oil or canola oil
- 1/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup finely shredded carrots
- 1/2 cup crushed pineapple well-drained
- 1/4 cup shredded sweetened coconut
- 1/4 cup chopped pecans
Cheesecake
- 16 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup full-fat sour cream
- 1 teaspoon vanilla extract
Topping
- 2 cups full-fat sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Cake
- Spray a 7-inch springform pan with nonstick baking spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the oil, brown sugar, and granulated sugar with a hand mixer on medium. Scrape down the sides and bottom of the bowl.
- Add the vanilla and eggs. Beat until incorporated.
- Add the dry ingredients into the butter/sugar mixture and beat until the dry ingredients are just worked in.
- Fold in the carrots, pineapple, coconut, and pecans.
- Set aside 1/4 cup of the batter. Pour the remaining batter into the prepared springform pan.
Cheesecake
- In a mixing bowl, beat the cream cheese until completely smooth.
- Add the sugar and flour, beating until combined. Scrape down the sides and bottom of the bowl.
- Add the eggs, one at a time, and mix just until blended. Scrape down the sides and bottom of the bowl before each addition.
- Add the sour cream and vanilla, beating until combined.
- Spoon the cream cheese batter into the springform pan over the cake.
- Add dollops of 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 bottom cake layer. You only want to swirl the cheesecake layer.
- Cover the springform pan with tin foil that has been sprayed on the underside with nonstick baking spray
- Place the trivet into the electric pressure cooker along with the manufacturer’s recommended water serving, typically 1 cup to 1 ½ cup.
- Carefully place the pan in the center of the trivet/rack.
- Lock the lid in place and turn the pressure release valve to the sealed position.
- Press the manual setting and adjust it to high pressure for 45 minutes.
- When the beeper goes off, allow the cheesecake to natural release for 30 minutes.
- Open the lid carefully once the pressure has released.
- Remove the cheesecake from the Instant Pot. Allow the cheesecake to come to room temperature before storing it in the refrigerator overnight.
- Run a knife around the edge of the springform pan before releasing it.
Topping
- Combine the sour cream, sugar, and vanilla in a medium bowl and mix until the sugar has dissolved. Spoon over the cheesecake and allow to run down the sides.
- Refrigerate until ready to serve.
