Enjoy the taste of carrot cake and cheesecake and not sure which to make? No need to choose when you can make this carrot cake cheesecake recipe! It is made right in the Instant Pot too. So no need to heat up the kitchen to enjoy this one.
Instant Pot Carrot Cake Cheesecake Recipe
When it comes to making carrot cake cheesecake I know most like to put the cake as the bottom layer to act as a crust. However, I wanted mine to be mixed throughout the cheesecake.
I also wanted to have a separate yet tasty base crust for mine. I made the crust for this cheesecake from nuts, flour, butter, sweetener, and a little cinnamon.
This is such a delicious treat when you are wanting both carrot cake and cheesecake. It also makes for a nice dessert to bring to get-togethers.
Normally when I use a 7-inch pan to make my cheesecakes I slice it into six slices you get a pretty large slice.
However, because this also has cake batter mixed in, I felt like the slice is hearty enough to make the slices a little smaller. That way you get eight servings out of this cheesecake.
While there are lots of different pans you could use, I used a push pan to make this recipe. The one I used is this one here and it just fits into my 6 Qt Instant Pot.
The flavors of carrot cake made with carrots, nuts, raisins, and spices just meld so well with the creamy smooth texture of cheesecake. I challenge you to only be able to eat one bite!
If you like cooking in the Instant Pot, be sure to also check out this Lemon Lush Cheesecake Recipe! It is another mouth-watering cheesecake recipe I am sure you will enjoy.
Instant Pot Carrot Cake Cheesecake Recipe
Ingredients
- 20 oz Cream Cheese
- 1 Cup Crushed Walnuts
- 4 Tbsp Butter melted
- 2/3 Cup Flour
- 3/4 Tsp Cinnamon
- 3 Cups Splenda or Sugar
- 1/2 Tsp Baking Soda
- 1/2 Tsp Nutmeg
- 3 Eggs
- 3 Tbsp Vanilla
- 1/2 Large Carrot finely shredded
- 1/4 Cup Raisins
- 1 Tbsp Avocado Oil
Instructions
- In a food processor mix 3/4 nuts, 3 tbsp melted butter, 1/3 cup flour, 1/4 tsp cinnamon and 1/4 cup Splenda or sugar. Mix well.
- Grease pan well. Add crumb mixture into the pan and press it down on the bottom. When done, pop it in the freezer.
- In a medium mixing bowl mix 1/4 cup Splenda or sugar, 1/3 cup flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 egg, 1 tbsp vanilla, shredded carrot, 1/4 cup nuts, 1 tbsp butter, raisins, and avocado oil. Mix until fully combined.
- Set the cake batter you just mixed to the side.
- In a food processor or mixing bowl, mix 16 oz cream cheese (that is two packs) 2 eggs, 1 tbsp vanilla, and 2 cups Splenda or sugar. Mix until fully combined.
- Add the cheesecake mixture into the crust from the freezer.
- Then pour the carrot cake batter over the cheesecake batter.
- Using a spoon or fork, carefully run it through the mixtures to mix some of the cake batter into the cheesecake.
- Place the trivet into the bottom of the inner pot of the Instant Pot. Then add one cup of water.
- Carefully set the cheesecake pan down onto the trivet. Place the lid on the pot and make sure the valve is on seal.
- Push manual (high pressure) and add a cook time of 36 minutes.
- When it beeps that it is done, allow to NPR (natural presser release) for five minutes. Then open the valve to venting (quick pressure release) for the rest.
- When pressure is out, remove the cheesecake from the pot and allow to cool on the counter for about 30-45 minutes. Then move to the fridge to chill the rest of the way. DO NOT remove from pan until fully chilled.
- While it is chilling, you can mix the frosting. In mixing bowl, mix 4 oz cream cheese, 1 tbsp vanilla, and 1/2 cup sweetener. Mix well.
- After chilled frost the carrot cake cheesecake with frosting. Top with a few crushed nuts (optional).
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