With a layer of sweet, perfectly spiced carrot cake and a layer of creamy, luscious cheesecake, Instant Pot Carrot Cake Cheesecake is a show-stopping, crowd-pleasing dessert!
In a medium mixing bowl, combine flour, cinnamon, ginger, salt, and baking soda. Add in carrots and pineapple and toss with flour. If using walnuts and/or raisins add as well now with the flour mixture.
In a separate small bowl, whisk the egg, oil, sugar, and vanilla until well combined. Add the egg mixture to the dry ingredients and fold the wet and dry ingredients until just combined.
For the Cheesecake Batter
With a hand-held mixer, beat the cream cheese with sour cream, sugar, and vanilla on low speed until just smooth. Add the egg and mix briefly on low speed to just combine.
For the Carrot Cake Cheesecake
Grease your springform or cake pan with a bit of melted coconut oil or cooking spray.
Pour half the carrot cake batter into the pan and spread out to evenly cover the bottom of the pan. Dollop half the cheesecake batter on top of the carrot cake batter. Repeat layers. Alternatively, pour the carrot cake batter on the bottom of the pan and then top with the cheesecake layer.
Tap the pan gently on the counter 2-3 times to help release air bubbles. Cover the cheesecake with aluminum foil to prevent condensation from forming on the top of the cheesecake.
Place the trivet in the inner pot of the pressure cooker and pour in 1.5 cups cold tap into the inner pot. Place the assembled cheesecake on the trivet, close the lid, and be sure the vent is sealed.
Using the pressure cook or manual button, use the +/- buttons and set it to cook for 45 minutes on high pressure. Note: If you use thick foil, not thin foil, adjust the cooking time to 55 minutes.
Once cook time is complete, allow pressure to naturally release for at least 15 minutes, then do a quick release of any remaining pressure. If your cheesecake does not seem fully set, return to the pressure cooker and cook for 3 minutes on high pressure.
Remove the cheesecake from the inner pot and let cool for 20 minutes before. Once cooled to room temperature, use a butter knife to gently loosen the cake from the sides of the pan. Cover with a paper towel and plastic wrap and then refrigerate for 12-24 hours to fully chill.
Before serving, sprinkle walnuts around cheesecake to create a border, if desired.
Video
Notes
Cream Cheese & Sour Cream: Be sure to use full-fat or reduced-fat cream cheese and sour cream for the best flavor, do NOT use fat-free sour cream or cream cheese. Room Temperature Ingredients: Be sure your ingredients are at room temperature for a smooth, creamy batter. Foil: It is optional to cover the cheesecake with. If you opt not to do so, carefully remove the lid after pressure cooking. If you are using heavy-duty foil cook for 55 minutes on high pressure. Swirled vs Layered: The photos show results of a layered carrot cake cheesecake while the video shows results of the two swirled together.Storage: To store carrot cake cheesecake in the fridge, I recommend covering it with a paper towel or a light kitchen towel, then cover with plastic wrap or foil. This prevents condensation from forming on the cheesecake but also lets you cover it up so that won't absorb smells from your fridge. Refrigerate for up to 4 days. Alternatively, you can wrap individual slices in wax paper or parchment paper and then in foil and freeze for up to 1 month. Individual slices only take hours to defrost in the fridge.Higher Elevations: If you are not at sea level, be sure to follow my directions for converting recipes for higher elevations.