Instant Pot Carrot Cake Cheesecake has a carrot cake base, topped with a creamy vanilla cheesecake with extra carrot cake swirled into it, and a sour cream topping.
Prep Time35 minutesmins
Cook Time45 minutesmins
Chill Time8 hourshrs
Total Time9 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Instant Pot Carrot Cake Cheesecake, Instant Pot Cheesecake
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.