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Instant Pot Carrot Cake Cheesecake

Instant Pot Carrot Cake Cheesecake is sweet and moist carrot cake layered with a creamy cheesecake layer and cooked in your pressure cooker.
Prep Time20 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Servings: 10 Slices
Calories: 646kcal
Author: Wendy

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
  • 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.

Notes

Make sure that all ingredients are at room temperature before starting to make your Carrot Cake Cheesecake. 

Nutrition

Serving: 1Slice | Calories: 646kcal | Carbohydrates: 49g | Protein: 8g | Fat: 48g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 344mg | Potassium: 254mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2496IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg