Instant Pot Carrot Cake Cheesecake is a combination of two of the best desserts. With a layer of sweet, moist, perfectly spiced carrot cake and a layer of creamy, luscious, yet light cheesecake, Carrot Cake Cheesecake is a show-stopping, crowd-pleasing, decadent dessert!
Mix together the flour, cinnamon, ginger, salt, baking soda together. Add in carrots and pineapple and toss with flour. If using walnuts and raisins add as well now with the flour mixture.
Mix together egg, oil sugar and vanilla auntil well combined. Add to dry ingredients and mix dry an wet ingredients together until just combined.
For the Cheesecake Batter
With a hand held mixer, beat the cream cheese with sour cream, egg, sugar and vanilla until creamy and smooth.
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 bottom of pan and then top with 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 trivet in the inner pot of pressure cooker and pour in 1.5 cups cold tap water for 8 quart instant pot. Place cheesecake on the trivet, close lid, and be sure the vent is positioned to the sealed position.
Push manual (or pressure cook) button and adjust time to 45 minutes on high pressure. Not: If you use thick foil, not thin foil, adjust cooking time to 55 minutes.
Once cook time is complete, allow pressure to naturally release for 15 minutes and then do a quick release for remaining pressure.
Remove cheesecake from the inner pot and let cool for 20 minutes before removing the foil. Continue to cool until cheesecake is at room temperature before refrigerating.
Refrigerate for 12-24 hours before serving for optimal flavor.
For Assembling and Serving
Before serving, sprinkle walnuts around cheesecake to create a border, if desired.
It is really important to use cold tap water, not warm or hot water, at the bottom of the pan, warm water will change the results.
Walnuts are an optional ingredient to the carrot cake layer.
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.
Be sure your ingredients are at room temperature for a smooth, creamy batter.
If you would like to add icing to this cheesecake (as Cheesecake Factory does), allow the cheesecake to cool COMPLETELY. Mix together 2 ounces of softened cream cheese with 3 tablespoons of softened unsalted butter, 2 cups of powdered sugar, 1 teaspoon vanilla extract, and 1-2 tablespoon of milk (or pineapple juice) as needed to thin.
If you find that you have had issues with cheesecakes in the past being cooked through, cook for 50 minutes on high pressure instead of 45 minutes.