Ingredients
Equipment
Method
Cooking Instructions:
- In a large mixing bowl, combine the canola or melted coconut oil, granulated sugar, egg, and vanilla extract. Whisk until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.