Instant Pot Carrot Cake Cheesecake

I’m not big on sweets but have a weakness for cheesecake and carrot cake. It’s sweet, but not overly sweet.  The combination of the two is wonderful!  This could be the best dessert that I’ve ever made….not joking.  It turned out amazing!

The combination of the cheesecake with the carrot cake creates a smooth yet pleasantly textured dessert.  The crunch of the walnuts is a wonderful little surprise in each bite.  🙂

If you are looking for a perfectly smooth top cheesecake, this is not the dessert for you.  The combination of the cheesecake with the carrot cake creates an uneven top, no matter how many times you tap it on the counter.  I tapped it before and after baking and it still did not turn out flat on the top.  There were no air bubbles though. 🙂 

Tips for making Carrot Cake Cheesecake in the Instant Pot:

1.Leave cream cheese, butter, sour cream and eggs on the counter so that they are room temperature when you begin to make your cheesecake.  If you use cold ingredients, your cheesecake will be lumpy.

2.Mix your ingredients in a blender and not a mixer.  I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps.  Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.

3.Buy yourself some vanilla bean paste.  It’s like vanilla extract but so much better!  It’s a glorious combination of vanilla beans and vanilla extract.  It’s the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans.  I try to use it for everything because I just love it so much!  And no, I’m not sponsored by any vanilla bean paste companies.  I just really LOVE vanilla bean paste!

4.If your cheesecake blooms and overflows the pan while cooking, DON’T PANIC!!!  Simply tap the cheesecake (while still in the springform pan) on the counter after cooking.  The cheesecake will settle back into the pan and as it cools you will see it continue to settle.

5.If you don’t have a silicone sling, you can use foil.  Simply cut a piece of foil 18 inches long and fold it so in half and then in half again.  You will end up with a piece of foil that is 18 inches long by 3 inches wide.  Place the foil on the counter and place the springform in the middle.  Carefully pick up the springform by holding the foil by the ends.  You have a homemade sling!

Looking for more Instant Pot recipes?  Check out some of our favorites!

• Instant Pot Lemon Meringue Cheesecake
• Instant Pot Vanilla Bean Cheesecake
• The Best EVER Marshmallow Sauce
• Instant Pot Creme Brulee

Ingredients for making Carrot Cake Cheesecake in the Instant Pot:

Carrot Cake: Use this same amount regardless of which springform size you use.

• 1 cup shredded carrots
• ½ cup vegetable oil
• ½ cup flour
• ⅓ cup chopped walnuts-I used glazed walnuts
• ⅓ cup white sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla- I recommend using vanilla bean paste
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 large egg
• pinch of salt

Optional Ingredients: Total for shredded carrots, walnuts and optional ingredients should equal 1 ⅓ cup.  If you add optional ingredients, cut back on shredded carrots and walnuts. 

• ¼ cup raisins
• ½ tablespoon ginger
• ¼ cup chopped pineapple
• ¼ cup coconut

Cheesecake Filling: 

If using a 7 inch 2 ¼ or smaller springform pan:

• 8 ounces of cream cheese-room temperature
• ⅓ cup sugar
• 1 teaspoon vanilla- I recommend using vanilla bean paste
• 1 large egg
• 1 tablespoon sour cream
• pinch of salt

If using a 7 inch by 2 ⅝ inch springform pan:

• 16 ounces of cream cheese-room temperature
• ⅔ cup sugar
• 2 teaspoons vanilla- I recommend using vanilla bean paste
• 2 large eggs
• 2 tablespoons sour cream
• pinch of salt

Cream Cheese Frosting/topping: 

• 1 stick unsalted butter-room temperature
• 4 ounces cream cheese-room temperature
• 2 cup powdered sugar
• 1 tablespoon milk
• ½ tablespoon vanilla- I recommend using vanilla bean paste
• ¼ cup walnuts-chopped finely
• pinch of salt
• edible glitter if you want to add a little sparkle

Directions for making Carrot Cake Cheesecake in the Instant Pot:

1.Spray a 7-inch springform pan with non-stick spray or lightly grease with butter.

2.Make the cheesecake filling by combining the room temperature cream cheese, sugar, sour cream, vanilla and salt in a blender.  You can mix these ingredients in a regular mixer if you prefer.  But, I have found that the blender creates a smoother cheesecake consistency.  Make sure that you stop the blender and scraped the sides a few times so that all of the ingredients combine well.  Once all ingredients are combined well, add in the egg and mix for another 5 seconds.  The egg should be combined with the other ingredients, but you don’t want to over mix and add additional air.  If you over mix and add too much air once the egg has been added, your cheesecake will be a much fluffier consistency and may overflow the pan when baking.

3.Make the carrot cake filing by combining all carrot cake ingredients except the carrots and walnuts in a mixer.  Once all ingredients are well combined, add in shredded carrots and chopped walnuts and mix until all ingredients are combined.  

4.Assemble the carrot cake cheesecake by pouring ½ of the carrot cake mixture into the greased springform pan-make sure that you swirl the pan around to get the carrot cake mixture to cover the entire bottom of the pan. Next, pour in half of the cheesecake mixture.  Then, pour in the 2nd half of the carrot cake mixture and top off with the 2nd half of the cheesecake mixture. Lightly tap the filled springform pan on your counter to get rid of any air bubbles that there might be.  3-4 taps usually does the job. Wrap entire springform pan in foil.  This will protect the top from any condensation that may occur and the bottom from any water that might seep in the bottom. 

5.Cook the carrot cake cheesecake by pouring 1 cup of water into the Instant Pot.  Place the trivet into the Instant Pot.  Using a silicone sling or a homemade foil sling, place the carrot cake cheesecake on the trivet. Close lid and move valve to seal.  Pressure cook on high pressure for 45 minutes. Once timer beeps, allow pressure to naturally release for 15 minutes and then quick release remaining pressure.  Open lid and remove springform from Instant Pot.

6.Gently tap cheesecake on counter 2 or 3 times to remove any air bubbles that may have been created during the cooking process.  Keep cheesecake on counter to cool for about an hour and then refrigerate for at lease 2 hours.  If possible, refrigerate overnight.

7.Make frosting by combining butter, cream cheese, vanilla and salt in a mixer.  Once combined add powdered sugar and milk.  Once fully combined, decorate fully chilled cheesecake by spreading a thin layer of frosting on the top of the cheesecake and then sprinkling chopped walnuts on the frosting.  Then, decorate the top with additional frosting using a piping bag and decorating tip. 

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