Instant Pot Carrot Cake Cheesecake is layers of sweet carrot cake with a creamy cheesecake center.
My little girl enjoys carrot cake, but she also really loves cheesecake. I decided to mix her two favorite desserts together. I didn’t hold much hope for it to turn out well, but boy did it prove me wrong! This cake turned out mouthwateringly yummy. It’s creamy and sweet my daughter was overwhelmed with how delicious it turned out.
Frequently Asked Questions About Instant Pot Carrot Cake Cheesecake
What do I need to make a cake in my pressure cooker
To make a cake in your Instant Pot you will need a trivet or a baking sling. If you would like to buy one I recommend this sling. You can make your own sling if you don’t already have one on hand. Using a sling helps you remove your pan from the pressure cooker.
You will also need a Springform pan. I like the Instant Pot Springform pan like this one.
How to make a foil sling
Take a piece of aluminum wide enough to wrap around your pan. Fold your strip of foil into a long rectangle about 2 inches wide. These will be your handles to remove your pan so you need to make sure that it reaches above your pan when placed underneath your pan.
To lift your pan using the sling simply use oven mitts to grip the “handles” of your sling and very slowly lift your pan out of your Instant Pot.
How do I store this cake
You will need to store this cake in the fridge when you are not serving. Due to the cheesecake layer of this cake you will need to keep your cake cool to prevent it from spoiling.
Can I make Instant Pot Carrot Cake Cheesecake ahead
Yes! This cake is actually better if you make it ahead by at least 12 hours. You can make this cake up to 24 hours ahead if you want to make your prep for a party a little easier.
Instant Pot Carrot Cake Cheesecake
Cake layer:
1 cup all purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
¾ cup vegetable oil
¼ cup brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup finely shredded carrots
½ cup crushed pineapple, well drained
¼ cup shredded coconut
¼ cup chopped pecans
For the cheesecake:
2 (8 ounce) packages cream cheese, room temperature
½ cup sugar
2 tablespoons flour
2 eggs, room temperature
½ cup sour cream
1 teaspoon vanilla
For the topping:
2 cups sour cream
¼ cup sugar
1 teaspoon vanilla
How To Make
- Spritz a 7 inch springform pan with nonstick cooking spray.
- In a medium bowl, whisk together the dry cake ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
- In a mixing bowl, beat the oil, brown sugar, and sugar. Scrape down the sides and then add the eggs and vanilla, blending until well mixed.
- Slowly add in your dry ingredients into the bowl with your wet ingredients mixing thoroughly.
- Fold in the carrots, pineapple, coconut, and pecans.
- Set aside about 1/4 cup of the batter. Pour the remaining batter into the springform pan.
Cheesecake Layer
- In a mixing bowl, beat the cream cheese for 5 minutes or until completely smooth. Add the sugar and flour, beating until combined. Scrape down the sides and add the eggs, one at a time, and mix just until blended.
- To the cream cheese mixture, add the sour cream and vanilla, beating until combined.
- Spoon the cream cheese batter into the springform pan over the cake.
- Dot 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 cake. You only want to swirl the cheesecake layer.
To Bake
- Cover the springform pan with aluminum foil that has been spritzed on the underside with nonstick cooking spray..
- Place the trivet into the electric pressure cooker along with the manufacturer’s recommended water serving, typically 1 cup to 1 ½ cup.
- Using a sling created from aluminum foil (if the trivet does not have handles,) lower the cheesecake into the electric pressure cooker.
- Cover the pressure cooker and set the valve to sealing. Program the electric pressure cooker using “manual” or “pressure cook” for 45 minutes. Allow the pressure cooker to naturally release the pressure completely before removing the lid.
- Carefully lift the cheesecake from the electric pressure cooker using the sling. Allow the cheesecake to come to room temperature before storing in the refrigerator overnight.
Run a knife around the edge of the springform pan before releasing.
If desired, mix together the sour cream, sugar, and vanilla until the sugar has melted. Spoon over the cheesecake and allow to run down the sides.
Refrigerate until ready to serve.
Cooking Tips
- Make sure that all your ingredients are at room temperature.
- While mixing your cheesecake ingredients be sure to scrape all sides of your bowl while beating.
- Be sure to allow your cake to cool before refrigerating your cake.
More Delicious Recipes
Instant Pot Whole Lemon and Garlic Chicken
Instant Pot Carrot Cake Cheesecake
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Cake Ingredients
- 1 cup all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¾ cup vegetable oil
- ¼ cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup finely shredded carrots
- ½ cup crushed pineapple well drained
- ¼ cup shredded coconut
- ¼ cup chopped pecans
Cheesecake Ingredients
- 16 oz cream cheese room temperature
- ½ cup sugar
- 2 tablespoons flour
- 2 eggs room temperature
- ½ cup sour cream
- 1 teaspoon vanilla
Topping Ingredients
- 2 cups sour cream
- ¼ cup sugar
- 1 teaspoon vanilla
Instructions
- Spritz a 7 inch springform pan with nonstick cooking spray.
- In a medium bowl, whisk together the dry cake ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
- In a mixing bowl, beat the oil, brown sugar, and sugar. Scrape down the sides and then add the eggs and vanilla, blending until well mixed.
- Slowly add in your dry ingredients into the bowl with your wet ingredients mixing thoroughly.
- Fold in the carrots, pineapple, coconut, and pecans.
- Set aside about 1/4 cup of the batter. Pour the remaining batter into the springform pan.
- In a mixing bowl, beat the cream cheese for 5 minutes or until completely smooth. Add the sugar and flour, beating until combined. Scrape down the sides and add the eggs, one at a time, and mix just until blended.
- To the cream cheese mixture, add the sour cream and vanilla, beating until combined.
- Spoon the cream cheese batter into the springform pan over the cake.
- Dot 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 cake. You only want to swirl the cheesecake layer.
- Cover the springform pan with aluminum foil that has been spritzed on the underside with nonstick cooking spray..
- Place the trivet into the electric pressure cooker along with the manufacturer’s recommended water serving, typically 1 cup to 1 ½ cup.
- Using a sling created from aluminum foil (if the trivet does not have handles,) lower the cheesecake into the electric pressure cooker.
- Cover the pressure cooker and set the valve to sealing. Program the electric pressure cooker using “manual” or “pressure cook” for 45 minutes. Allow the pressure cooker to naturally release the pressure completely before removing the lid.
- Carefully lift the cheesecake from the electric pressure cooker using the sling. Allow the cheesecake to come to room temperature before storing in the refrigerator overnight.
- Run a knife around the edge of the springform pan before releasing.
- If desired, mix together the sour cream, sugar, and vanilla until the sugar has melted. Spoon over the cheesecake and allow to run down the sides.
- Refrigerate until ready to serve.