Instant Pot Carrot Cake Cheesecake

The Instant Pot Carrot Cake Cheesecake is a delightful fusion of flavors that brings together two beloved desserts into one stunning masterpiece. I remember the first time I made this recipe; it was during a cozy fall evening when the aroma of spices filled my kitchen. I had a craving for something sweet yet comforting, and this recipe ticked all the boxes. The combination of moist carrot cake and rich cheesecake baked to perfection in the Instant Pot is truly a game-changer. Every bite is a celebration of flavors, with the sweetness of carrots complementing the creamy tang of the cheesecake.

Key Ingredients for Instant Pot Carrot Cake Cheesecake

The ingredients for this Instant Pot Carrot Cake Cheesecake come together beautifully, creating a harmonious blend of flavors. Each component plays a crucial role in delivering the cake’s moist texture and rich taste. The key players include the fresh carrots, which add natural sweetness, and the cream cheese, which brings that signature creamy richness we all adore.

• 3/4 cup vegetable oil: This provides the necessary moisture to the cake, ensuring it stays tender and delicious.
• 1/2 cup brown sugar: Adds a rich sweetness and depth of flavor that complements the spices in the cake.
• 2 eggs (room temperature): Essential for binding the ingredients and providing structure.
• 1 teaspoon vanilla extract: Enhances the overall flavor of the cheesecake, giving it a warm, comforting essence.
• 1 cup all-purpose flour: The base of the cake that gives it structure and texture.
• 1/2 teaspoon baking soda: A leavening agent that helps the cake rise.
• 1 teaspoon cinnamon: Adds warmth and a hint of spice that pairs beautifully with the carrots.
• 1/4 teaspoon nutmeg: A warm spice that enhances the flavor profile of the cake.
• 1/4 teaspoon salt: Balances the sweetness and enhances the flavors of the other ingredients.
• 1 cup finely grated carrots: The star ingredient that provides moisture, flavor, and a pop of color.
• 1/4 cup raisins: Sweet bursts of flavor that complement the carrots.
• 1/3 cup chopped walnuts or pecans: Adds a delightful crunch and nuttiness.
• 16 oz. cream cheese (room temperature): The main ingredient for the cheesecake layer, providing that rich and creamy texture.
• 1/2 cup white granulated sugar: Sweetens the cheesecake to perfection.
• 2 tablespoons all-purpose flour: Helps stabilize the cheesecake filling.
• 1/2 cup sour cream: Adds tanginess and creaminess to the cheesecake.
• 1/4 cup cream: Enhances the creaminess of the cheesecake filling.
• 4 oz. cream cheese (room temperature): Used in the frosting for extra creaminess.
• 1/2 cup unsalted butter (room temperature): Adds richness to the frosting.
• 1 1/2 cups powdered sugar: Sweetens the frosting; adjust to achieve desired consistency.
• Caramel sauce: A delicious topping that adds sweetness and visual appeal.
• Walnuts or pecans: For garnish, adding a delightful crunch.

The Process for Making Instant Pot Carrot Cake Cheesecake

Making the Instant Pot Carrot Cake Cheesecake is a rewarding experience that fills your kitchen with irresistible scents. Follow these steps to create this stunning dessert that’s sure to impress. With just a few simple ingredients, you’ll be on your way to a delightful homemade treat.

1. Prepare a 7-inch springform pan by greasing it lightly with nonstick baking spray and set it aside. This step is crucial to ensure that your cheesecake comes out effortlessly after baking. The nonstick spray will help release the cake, allowing for a smooth and beautiful presentation.
2. In a large bowl, using a hand mixer, beat oil and brown sugar until light and fluffy. This process usually takes about three to five minutes. The mixture should look pale and airy, indicating that it has been well combined and aerated.
3. Add in eggs and vanilla and mix until combined. Make sure to incorporate them thoroughly. The eggs add moisture and structure to your cake, while the vanilla enhances the overall flavor profile.
4. Add flour, baking soda, cinnamon, nutmeg, and salt and using a spatula or with the mixer on low speed, fold into the wet ingredients until well combined. Be careful not to overmix; you want to maintain the cake’s light texture.
5. Add in the carrots, raisins, and chopped walnuts, and fold evenly using a spatula. The carrots add moisture, while the raisins and nuts provide texture and flavor. Ensuring an even distribution of the ingredients will enhance the overall taste.
6. Pour the carrot cake mixture onto the bottom of the springform pan and distribute it evenly. Set aside. You want the mixture to be as level as possible, ensuring even baking. This step is crucial for a uniform texture.
7. In another large bowl, add the cream cheese and beat on high speed for 3 to 4 minutes or until creamy and smooth. Stop to scrape down the sides and bottom of the bowl a few times. This ensures all the ingredients are well incorporated. The cream cheese should be velvety and lump-free, providing a perfect base for your cheesecake.
8. Add in white granulated sugar and flour and mix until fully combined. Scrape the sides and bottom of the bowl. This step is important to ensure that your cheesecake filling is sweetened evenly and no lumps remain.
9. Add in the sour cream, cream, and vanilla extract and mix until just combined. Make sure to again scrape the sides and bottom of the bowl. The mixture should be smooth with no lumps, indicating that it is ready for the next step.
10. Add the eggs one at a time, beating well after each addition, careful not to overmix here. Overmixing can lead to cracks in your cheesecake, so gently combine until incorporated.
11. Scoop gently the cheesecake filling on top of the carrot cake and make sure the top is smooth. Gently tap the pan on the counter to remove any air bubbles. This helps to ensure a flat surface and prevents any bubbling during the cooking process.
12. Cover the springform pan entirely (top, sides, and bottom) with aluminum. This step is crucial for cooking evenly and preventing excess moisture from entering the cheesecake.
13. Prepare the Instant Pot by adding in a trivet with handles and one cup of water. This water will create steam, helping to cook the cheesecake evenly.
14. Place the cheesecake onto the trivet and seal the lid. Make sure the lid is secure to prevent steam from escaping during cooking.
15. Cook on high pressure for 45 minutes, followed by a Naturally Pressure Release. This allows the cheesecake to set properly and avoids it from sinking or cracking.
16. Once done, open the lid, remove the cheesecake, and allow it to fully cool on the counter. Be patient; this step is important for the texture.
17. Once cooled, place in the refrigerator for at least 8 hours but best overnight. This chilling time allows the flavors to meld and the cheesecake to firm up beautifully.
18. Once ready to serve, beat the cream cheese and butter until light and fluffy. This will be your frosting, adding an extra level of creaminess.
19. Add powdered sugar, one cup at a time, and vanilla, and mix well for 4 to 5 minutes. If the frosting is too runny, keep adding more sugar until it reaches your desired consistency.
20. Add the frosting on top of the cheesecake and drizzle with caramel and garnish with chopped nuts. This final touch makes your Instant Pot Carrot Cake Cheesecake not only delicious but also visually stunning.
21. Serve and enjoy!

Variations to Try

If you’re feeling adventurous, there are numerous variations you can try with the Instant Pot Carrot Cake Cheesecake. This dessert is so versatile, there’s no limit to the fun you can have! Here are some ideas to switch things up:

• Flavor Enhancements: Add different spices like ginger or cardamom for a unique twist.
• Nut-Free Option: Omit the nuts if you have allergies or prefer a smoother texture.
• Fruit Additions: Incorporate crushed pineapple or chopped apples to the batter for added sweetness and moisture.
• Cheesecake Layering: Swirl in some fruit preserves or chocolate into the cheesecake layer for a beautiful marbled effect.
• Frosting Variations: Try using a different type of frosting, such as a chocolate ganache or whipped cream, for different flavor profiles.
• Healthier Version: Substitute some ingredients with healthier alternatives, like using applesauce instead of some of the oil.
• Serving Suggestions: Serve with fresh fruit or a scoop of ice cream on the side for a decadent dessert experience.

How to Enjoy Instant Pot Carrot Cake Cheesecake

Serving the Instant Pot Carrot Cake Cheesecake is part of the experience! Here are some delightful ways to present and enjoy this treat:

• Special Occasions: This cheesecake is perfect for birthdays, holidays, or family gatherings—its stunning appearance is sure to impress guests.
• Casual Dessert: Enjoy a slice with a cup of coffee or tea for a cozy afternoon treat.
• Storage: Leftovers can be stored in the refrigerator for up to five days; just cover it tightly with plastic wrap.
• Freezing: You can freeze slices for up to three months. Wrap each piece in plastic wrap and then place it in an airtight container.
• Seasonal Pairing: Serve with a scoop of pumpkin ice cream in the fall for a seasonal twist!
• Garnishing: Top with fresh fruit or whipped cream to elevate the presentation.

FAQ

Conclusion

The Instant Pot Carrot Cake Cheesecake is a unique and scrumptious dessert that beautifully marries the flavors of carrot cake and cheesecake. This dish is bound to impress at any gathering. I encourage you to give it a try; you’ll find that it’s not only easy to make but also incredibly rewarding. Your taste buds will thank you for this delightful treat!

Instant Pot Carrot Cake Cheesecake

Indulge in the ultimate comfort dessert with this Instant Pot Carrot Cake Cheesecake. Creamy layers of cheesecake are combined with moist carrot cake, topped with a luscious cream cheese frosting and drizzled with caramel. It's an easy yet impressive dessert to make any night special!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup Vegetable Oil
• 1/2 cup Brown Sugar
• 2 Eggs (room temperature)
• 1 teaspoon Vanilla Extract
• 1 cup All-Purpose Flour
• 1/2 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Salt
• 1 cup Finely Grated Carrots
• 1/4 cup Raisins
• 1/3 cup Chopped Walnuts or Pecans
• 16 oz. Cream Cheese (room temperature)
• 1/2 cup White Granulated Sugar
• 2 tablespoons All-Purpose Flour
• 1/2 cup Sour Cream
• 1/4 cup Cream
• 1 teaspoon Vanilla Extract
• 2 Eggs (room temperature) Eggs (room temperature)
• 4 oz. Cream Cheese (room temperature)
• 1/2 cup Unsalted Butter (room temperature)
• 1 1/2 cups Powdered Sugar (or more)
• 1/2 teaspoon Vanilla Extract
• Caramel Sauce
• Walnuts or Pecans

Equipment

• Frying pan
• Grater
• Chef's Knife
• Mixing Bowl
• Instant Pot

Method

 

1. Prepare a 7-inch springform pan by greasing it lightly with nonstick baking spray and set it aside.
2. In a large bowl, using a hand mixer beat oil and brown sugar until light and fluffy. This process usually takes about three to five minutes. The mixture should look pale and airy, indicating that it has been well combined and aerated.
3. Add in eggs and vanilla and mix until combined. Make sure to incorporate them thoroughly. The eggs add moisture and structure to your cake, while the vanilla enhances the overall flavor profile.
4. Add flour, baking soda, cinnamon, nutmeg, and salt and using a spatula or with the mixer on low speed, fold into the wet ingredients until well combined. Be careful not to overmix; you want to maintain the cake’s light texture.
5. Add in the carrots, raisins, and chopped walnuts, and fold evenly using a spatula. The carrots add moisture, while the raisins and nuts provide texture and flavor. Ensuring an even distribution of the ingredients will enhance the overall taste.
6. Pour the carrot cake mixture onto the bottom of the springform pan and distribute it evenly. Set aside. You want the mixture to be as level as possible, ensuring even baking. This step is crucial for a uniform texture.
7. In another large bowl, add the cream cheese and beat on high speed for 3 to 4 minutes or until creamy and smooth. Stop to scrape down the sides and bottom of the bowl a few times. This ensures all the ingredients are well incorporated. The cream cheese should be velvety and lump-free, providing a perfect base for your cheesecake.
8. Add in white granulated sugar and flour and mix until fully combined. Scrape the sides and bottom of the bowl. This step is important to ensure that your cheesecake filling is sweetened evenly and no lumps remain.
9. Add in the sour cream, cream, and vanilla extract and mix until just combined. Make sure to again scrape the sides and bottom of the bowl. The mixture should be smooth with no lumps, indicating that it is ready for the next step.
10. Add the eggs one at a time, beating well after each addition, careful not to overmix here. Overmixing can lead to cracks in your cheesecake, so gently combine until incorporated.
11. Scoop gently the cheesecake filling on top of the carrot cake and make sure the top is smooth. Gently tap the pan on the counter to remove any air bubbles. This helps to ensure a flat surface and prevents any bubbling during the cooking process.
12. Cover the springform pan entirely (top, sides, and bottom) with aluminum. This step is crucial for cooking evenly and preventing excess moisture from entering the cheesecake.
13. Prepare the Instant Pot by adding in a trivet with handles and one cup of water. This water will create steam, helping to cook the cheesecake evenly.
14. Place the cheesecake onto the trivet and seal the lid. Make sure the lid is secure to prevent steam from escaping during cooking.
15. Cook on high pressure for 45 minutes, followed by a Naturally Pressure Release. This allows the cheesecake to set properly and avoids it from sinking or cracking.
16. Once done, open the lid, remove the cheesecake, and allow it to fully cool on the counter. Be patient; this step is important for the texture.
17. Once cooled, place in the refrigerator for at least 8 hours but best overnight. This chilling time allows the flavors to meld and the cheesecake to firm up beautifully.
18. Once ready to serve, beat the cream cheese and butter until light and fluffy. This will be your frosting, adding an extra level of creaminess.
19. Add powdered sugar, one cup at a time, and vanilla, and mix well for 4 to 5 minutes. If the frosting is too runny, keep adding more sugar until it reaches your desired consistency.
20. Add the frosting on top of the cheesecake and drizzle with caramel and garnish with chopped nuts. This final touch makes your Instant Pot Carrot Cake Cheesecake not only delicious but also visually stunning.
21. Serve and enjoy!

Notes

• Storage: Leftovers can be stored in the refrigerator for up to five days; just cover it tightly with plastic wrap.
• Freezing: You can freeze slices for up to three months. Wrap each piece in plastic wrap and then place it in an airtight container.
• Flavor Enhancements: Add different spices like ginger or cardamom for a unique twist.
• Nut-Free Option: Omit the nuts if you have allergies or prefer a smoother texture.
• Garnishing: Top with fresh fruit or whipped cream to elevate the presentation.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!