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Instant Pot Carrot Cake Cheesecake

Instant Pot Carrot Cake Cheesecake

Instant Pot Carrot Cake Cheesecake is a wonderful combination of the classic carrot cake and creamy cheesecake. This moist and fool-proof dessert is certain to satisfy everyone!

Instant Pot Carrot Cake Cheesecake is a great go-to recipe for a hassle-free dessert. Each slice tastes so lovely that it feels like it is melting in your mouth.

Carrot Cake Cheesecake

Instant Pot Carrot Cake Cheesecake

Ingredients

Carrot Cake Layer:
  • 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)
Cheesecake Filling:
  • 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)

Topping (optional):

  • 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)

Instructions

  1. First Prepare a 7-inch springform pan by lubricating it lightly with nonstick baking spray and set it aside.Carrot Cake Cheesecake
Carrot Cake Layer:
  1. In a big bowl, using a hand mixer beat oil and brown sugar until light and fleecy.
  2. Then Add in eggs and vanilla and combination until combined.
  3. After 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.
  4. Then Add in the carrots, raisins, chopped walnuts, and fold consistently using a spatula.
  5. Pour the carrot cake combination onto the bottom of the springform pan and distribute it evenly. Set aside.
Cheesecake Filling:
  1. In another big bowl, add the cream cheese and beat on high speed for 3-4 minutes or until creamy and smooth. Stop to scrape down the sides and bottom of the bowl a few times.
  2. Then Add in the sugar and flour and mix until completely combined. Scrape the sides and bottom of the bowl.
  3. After Add in the sour cream, cream, and vanilla extract and mix until just combined. Ake sure to again scrape the sides and bottom of the bowl. The batter should be smooth with no lumps.
  4. Then Add the eggs one at a time, beat well after each addition, careful not to overmix here.
  5. Scoop mildly 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.
  6. Then Cover the springform pan entire (top, sides and bottom) with aluminum.
  7. Make the Instant Pot by adding in a trivet with handles and one cup of water.
  8. Place the cheesecake onto the trivet and seal the lid.
  9. Cook on high pressure for 45 minutes, followed by a Logically Pressure Release.
  10. Once done, open the lid, remove the cheesecake and allow to fully cool on the counter.
  11. When cooled, place in the refrigerator for at least 8 hours but best overnight.
Topping:
  1. Once prepared to serve, beat the cream cheese and butter until light and fluffy.
  2. Then Add powdered sugar, one cup at a time, and vanilla, and mix well for 4-5 minutes. If the frosting is too runny, keep adding more sugar.
  3. Then Add the frosting on top of the cheesecake and drizzle with caramel and garnish with chopped nuts.
  4. Serve and enjoy!

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