Name: Instant Pot Carrot Cake Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 cup canola or melted coconut oil; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon baking soda; 1/2 teaspoon iodized salt (table salt); 1 cup crushed pineapple (well drained); 1 cup grated carrots; 2 tablespoons chopped walnuts (optional); 8 ounces full-fat cream cheese (room temperature); 1/2 cup full-fat sour cream (room temperature); 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 large egg whisked; 1/2 cup chopped walnuts (optional)

If you ever thought carrot cake couldn’t get any better, think again! Welcome to the delightful world of the Instant Pot Carrot Cake Cheesecake. This amazing dessert combines the best of both worlds: the moist, spiced goodness of carrot cake layered with the creamy richness of cheesecake. It’s an indulgent treat that’s perfect for special occasions or simply when you want to treat yourself to something extraordinary. With the Instant Pot, you’ll achieve a perfectly baked cheesecake without the worry of cracks or dry texture. Let’s dive into this scrumptious recipe that will have your friends and family begging for seconds!

Why It’s Crowd-Pleasing

The Instant Pot Carrot Cake Cheesecake brings together two classic desserts into one irresistible slice. The warm spices of cinnamon and ginger, combined with the sweetness of grated carrots and crushed pineapple, create a flavor profile that’s both comforting and exciting. The creamy cheesecake layer adds a luxurious touch, making this dessert not just a feast for the palate, but also a visual delight. Whether it’s a holiday gathering or a casual dinner, this cheesecake is sure to impress and satisfy all dessert lovers.

Ingredient Rundown

To create this mouthwatering Instant Pot Carrot Cake Cheesecake, gather the following ingredients:

1 cup canola or melted coconut oil
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon iodized salt (table salt)
1 cup crushed pineapple, well drained
1 cup grated carrots
2 tablespoons chopped walnuts, optional
8 ounces full-fat cream cheese, room temperature
1/2 cup full-fat sour cream, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, whisked
1/2 cup chopped walnuts, optional

Kitchen Gear Checklist

Before you start baking, make sure you have the following equipment on hand:

Instant Pot: The star of the show for achieving that perfectly creamy texture.
Springform Pan: Essential for easy removal of the cheesecake after it’s baked.
Mixing Bowls: For combining your wet and dry ingredients.
Whisk: To beat the eggs and mix the cheesecake filling smoothly.
Spatula: For folding in ingredients and scraping down the sides of the bowl.
Measuring Cups and Spoons: To ensure your ingredients are perfectly measured.

Cooking Instant Pot Carrot Cake Cheesecake: The Process

Ready to get started? Here’s a step-by-step guide to making your Instant Pot Carrot Cake Cheesecake.

Step 1: Prepare the Carrot Cake Base

In a large mixing bowl, combine the canola or melted coconut oil, granulated sugar, egg, and vanilla extract. Whisk until well combined.

Step 2: Mix Dry Ingredients

In another bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking soda, and iodized salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.

Step 3: Fold in the Goodies

Gently fold in the crushed pineapple, grated carrots, and chopped walnuts (if using) into the batter. Ensure everything is evenly distributed for a delightful texture.

Step 4: Prepare the Cheesecake Filling

In a separate bowl, beat the cream cheese until smooth. Add the sour cream, granulated sugar, vanilla extract, and whisked egg. Mix until the filling is creamy and free of lumps.

Step 5: Layer the Ingredients

Grease your springform pan lightly. Pour half of the carrot cake batter into the bottom of the pan, spreading it evenly. Then, pour the cheesecake filling on top, followed by the remaining carrot cake batter. Use a knife to gently swirl the layers together for a marbled effect.

Step 6: Prepare the Instant Pot

Add 1 cup of water to the bottom of your Instant Pot. Place the trivet inside and carefully lower the springform pan onto the trivet.

Step 7: Cook the Cheesecake

Close the lid of the Instant Pot and set it to cook on high pressure for 55 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes before carefully performing a quick release for any remaining pressure.

Step 8: Cool and Chill

Once the cheesecake is done, carefully remove it from the Instant Pot. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or overnight for best results.

Vegan & Vegetarian Swaps

If you’re looking for vegan or vegetarian alternatives, here are some easy swaps:

Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes).
Use a plant-based cream cheese and sour cream for the cheesecake filling.
Substitute granulated sugar with coconut sugar or a similar vegan sweetener.

Easy-to-Miss Gotchas

Ensure your cream cheese and sour cream are at room temperature for a smooth filling.
Do not skip the natural pressure release; it helps prevent cracks in your cheesecake.
Be sure to drain the crushed pineapple well to avoid a soggy batter.
Allow enough chilling time in the fridge; this helps the cheesecake set properly.

Freezer-Friendly Notes

The Instant Pot Carrot Cake Cheesecake is freezer-friendly! After chilling, you can wrap it tightly in plastic wrap and then in aluminum foil. It will stay fresh in the freezer for up to 2 months. To enjoy, simply thaw it in the refrigerator overnight before serving.

Wrap-Up

The Instant Pot Carrot Cake Cheesecake is a unique dessert that offers an explosion of flavors and textures. It’s a simple yet elegant addition to any dessert table and is sure to be a hit with everyone. With its creamy, decadent filling and rich carrot cake base, this cheesecake is a testament to the magic of creating delicious desserts in the Instant Pot.

Ready to impress your friends and family? Grab your ingredients, follow the steps, and enjoy the sweet rewards of your labor! This is truly a dessert that brings joy to any occasion, and once you try it, you’ll want to make it again and again. Happy baking!