Description
A decadent dessert that combines the moistness of carrot cake with the creamy richness of cheesecake, all made effortlessly in an Instant Pot.
Ingredients
Scale
- 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)
- 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)
- 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 for drizzling
- Walnuts (or pecans) for garnish
Instructions
- Prepare the 7-inch Springform Pan: Lightly grease it with nonstick baking spray and set aside.
- In a mixing bowl, combine the vegetable oil, brown sugar, eggs, and vanilla extract. Mix until well combined.
- Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Gradually incorporate the dry mixture into the wet ingredients.
- Fold in the grated carrots, raisins, and walnuts (or pecans).
- In a separate bowl, beat the cream cheese until smooth. Gradually add the sugar and flour, mixing until creamy.
- Blend in the sour cream, cream, and vanilla. Finally, add the two eggs, mixing until just combined.
- Pour the carrot cake batter into the prepared springform pan. Gently pour the cheesecake filling over it.
- Add 1 cup of water to the pot. Place the springform pan on the trivet and lower it into the Instant Pot.
- Select the Manual or Pressure Cook function, setting the timer for 60 minutes. Allow a natural release for 10 minutes before switching to quick release.
- Let it cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
- Beat the remaining cream cheese with butter until creamy. Gradually add powdered sugar and vanilla.
- Once the cheesecake is set, spread the frosting over the top. Drizzle with caramel sauce and sprinkle with chopped walnuts or pecans.
Notes
Make this cheesecake a day in advance for better flavor. Can also be baked in a traditional oven at 325°F for 50-60 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 29g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg