🥕Instant Pot Carrot Cake Cheesecake🍰

Ingredients:

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For Carrot Cake:

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For Cheesecake:

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For Garnish:

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Instructions:

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For the Carrot Cake Batter:

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1Mix 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.

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2Mix together egg, oil sugar and vanilla auntil well combined. Add to dry ingredients and mix dry an wet ingredients together until just combined.

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For the Cheesecake Batter:

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1With a hand held mixer, beat the cream cheese with sour cream, egg, sugar and vanilla until creamy and smooth.

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For the Carrot Cake Cheesecake:

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1Grease your springform or cake pan with a bit of melted coconut oil or cooking spray.

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2Pour 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.

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3Tap 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.

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4Place trivet in inner pot of pressure cooker and pour in 1 cup cold tap water in 6 quart instant pot and 1.5 cups cold tap water for 8 quart instant pot. Place cheesecake on trivet, close lid and be sure vent is positioned to the sealed position.

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5Push manual (or pressure cook) button and adjust time to 45 minutes on high pressure.

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6Once cook time is complete, allow pressure to naturally release for 15 minutes and then do a quick release for remaining pressure.

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7Remove cheesecake from inner pot and let cool for 20 minutes before removing foil. Continue to cool until cheesecake is at room temperature before refrigerating.

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8Refrigerate for 12-24 hours before serving for optimal flavor.

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For Assembling and Serving:

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1Before serving, sprinkle walnuts around cheesecake to create a border, if desired.

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