Instant Pot Carrot Cake Cheesecake

Instant Pot Carrot Cake Cheesecake:  Carrot Cake and Cheesecake are marbled together for a decadent, delicious combination of 2 dessert recipes. Perfect for celebrating Spring or Easter. 

I have been making carrot cake cheesecake for years every Easter, along with my Easter Bunny Scones, Balsamic Glazed Ham, Hasselback Sweet Potatoes, and Mixed Greens and Fruit Salad.

Carrot Cake Cheesecake is the PERFECT dessert for Easter.

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A cross between cake, cheesecake, complete with a pineapple cream cheese frosting, this Carrot Cake Cheesecake has something to please everyone.

Instant Pot Carrot Cake Cheesecake

The problem with my traditional carrot cake cheesecake, is that it serves a small army.

And Easter has become an intimate holiday at my house, as we typically can’t travel to be with our extended family on Easter.

But no one wants to give up any part or our Easter feast, hence why I have opted to make a smaller version of carrot cake cheesecake.

And that is where my Instant Pot comes in handy.

The tip to a perfect cheesecake is baking in an even temperature in moist heat.

In an oven you need to use a Bain Marie–a fancy term for a water bath, but in an electric pressure cooker, that is exactly the secret to pressure cooking—steaming and cooking with moist heat.

Hence why an Instant Pot is the perfect vessel for making dishes like cheesecake and creme brulee that need to be baked in a water bath.

And my 6 quart Instant Pot fits a 7 inch cheesecake perfectly and that is just the perfect size for 8 large servings of delicious cheesecake (really this carrot cake cheesecake would serve 10-12–but it is so good, we aren’t the best at practicing portion control!)

Steps to make Carrot Cake Cheesecake

Step One: Make the batters for the Carrot Cake and Cheesecake

I use a very similar recipe for my carrot cake that I use for my Carrot Cake Muffins, but in this cake version, I use sugar instead of honey or maple syrup–this carrot cake cheesecake is a dessert after all!

For my cheesecake batter, I use a lighter batter than most–no flour is added. I like my cheesecake to be light and airy and not dense. Especially when paired with a cake, a lighter cheesecake is preferred in my opinion.

Step Two: Layer the carrot cake and cheesecake together in springform pan.

Start by spreading half the carrot cake batter on the bottom of a greased springform pan. There is no crust in this cheesecake, but instead the cake layer acts as the crust.

Spoon half the cheesecake batter over the carrot cake batter, dolloping evenly around the pan. Repeat layers.

Step Three: Bake the Cheesecake in the Instant Pot.

Place a trivet or rack into your instant pot and pour in 1 to 2 cups cold water. Set your cheesecake on the trivet and bake on high pressure for 25 minutes. Then do natural pressure release for 10 minutes, before releasing any additional pressure.

If you are confused by any of these terms or techniques for pressure cooking, check out my Instant Pot 101–where this is all explained. 

Step Four: Let Cheesecake Cool while making pineapple cream cheese icing.

Once you remove the cheesecake from the Instant Pot, allow it to cool fully before icing.

The icing for this carrot cake cheesecake is a simple cream cheese frosting made with pineapple juice. It is sweet, tangy and the perfect compliment to this cake.

Step Five: Ice cooled carrot cake cheesecake with pineapple cream cheese frosting.

Spread the icing the over the cheesecake gently. If you have enough frosting,

Step Seven: Sprinkle chopped walnuts around edge of cheesecake for presentation.

This step is not necessary, but I feel it adds a nice finished look to the cheesecake.

Tips to make the best Instant Pot Cheesecake

• The true secret to success with making cheesecake in the Instant Pot is the way the instant pot uses moisture to cook. This is exactly the type of cooking environment that a cheesecake needs to be cooked perfectly and not become dried out–which can result in cracks on the surface of the cheesecake.
• Another tip to helping prevent cracks in the surface of your cheesecake, is to lightly tap the pan on the counter 2 0r 3 times before placing the cheesecake on the rack in the instant pot. This will help remove air bubbles and ensure an even baked surface.
• If you don’t feel comfortable using mini pot holders to remove your cheesecake from the pressure cooker, you can use a foil sling.  Make a sling with a 20 inch piece of aluminum foil, folded three times length wise. Carefully center the filled pan on a foil sling and lower it into onto the rack in the pressure cooker. Fold the foil sling down so that it doesn’t interfere with closing the lid.
• It is best to have all your ingredients at room temperature BEFORE preparing the batters for the cake and cheesecake. I like to set my ingredients out 3 to 4 hours in advance. In a pinch, I will put the ingredients in a ziploc bag and submerge in warm water for 5 to 10 minutes to help speed up the process. This step is crucial to a SMOOTH cheesecake.
• When opening up your lid on your instant pot after baking your cheesecake, do so carefully so you don’t have condensation drip down onto your baked cheesecake.

What is the best cheesecake pan for the Instant Pot?

A 7 inch pan is the perfect size to fit inside a 6 or 8 quart pressure cooker. For cheesecake, I like to use a springform pan, but if you don’t have one, a 7 inch stainless steel cake pan will work.

How to cook cheesecake pot in pot (PIP) in the pressure cooker

PIP may sound confusing–but all it means is that your are putting a pot inside another pot to bake.

To cook pot in pot, you need to use your rack that came with your instant pot, water, and an oven safe baking pan.

Place the rack inside the inner pot, pour in the water and then place the other pan on top of your rack–that is pot in pot.

By using PIP, you are allowing moisture to surround the cheesecake and bake perfectly. Plus all instant pot recipes require at least 1 cup of water to cook.

A few notes on Carrot Cake Cheesecake Recipe for Instant Pot

• I like to use coconut oil in the carrot cake batter and to grease my pan. I find the coconut oil lends itself perfectly to the flavor of this carrot cake cheesecake, but canola oil or vegetable oil works as well.
• You can omit the walnuts if desired to have a NUT FREE carrot cake cheesecake.
• When draining your pineapple for the carrot cake batter, be sure to do so over a small bowl so that you can use some for your pineapple cream cheese frosting. You can use any leftover pineapple juice and shredded carrots for Carrot Raisin Salad, or use the juice for Pina Coladas or to cook chicken breasts perfectly in your instant pot.
• Raisins are also optional in this carrot cake cheesecake, but I love the added sweetness and texture they give to the cake. One tip, is to use 1 tablespoon pineapple juice and soak raisins in the pineapple juice to plump them up if desired. Just be sure to drain well.
• Cheesecake is best served 24 hours after baking, so plan to make this a day in advance–but I have found that pressure cooker cheesecake does taste pretty spectacular the day of baking.
• To store cheesecake in the fridge, I like to use toothpicks on top of the cake and then lay a paper towel or light kitchen towel over the toothpicks and then place in covered container or cake dome. Another option is to leave the cake in the pan an lay a towel over the top of the pan and then wrap with foil or plastic wrap. This prevent condensation from forming on the cheesecake but also lets you cover it up so that won’t absorb smells from your fridge.
• If you happen to have leftover cheesecake, you can wrap individual slices in wax paper or parchment paper and then in foil and freeze for when the craving strikes. Individual slices only take hours to defrost in the fridge.
• This cheesecake will last in fridge for 4 days.

How to make Pressure Cooker Carrot Cake Cheesecake

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Instant Pot Carrot Cake Cheesecake

A fail proof recipe for a copycat version of Cheesecake Factory's Carrot Cake Cheesecake. 

Course Dessert

Cuisine American

Keyword Instant Pot Carrot Cake Cheesecake

Prep Time 10 minutes

Cook Time 26 minutes

Added Pressure Time 25 minutes

Total Time 36 minutes

Servings 8

Calories 370 kcal

Ingredients

Carrot Cake

• 1/3 cup coconut oil melted
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/3 cup flour I used whole wheat
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup crushed pineapple well drained
• 1/3 cup grated carrots
• 2 tablespoons chopped walnuts optional
• 1/4 cup raisins optional

Cheesecake

• 6 ounces cream cheese room temperature
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla

Pineapple Cream Cheese Frosting

• 2 ounces cream cheese softened
• 1 cup powdered sugar sifted
• 1/2 teaspoon vanilla
• 1 tablespoon pineapple juice

Garnish:

• 1/3 cup chopped walnuts optional

Instructions

For the Carrot Cake Batter

1. Mix together the flour, cinnamon, ginger, salt, baking soda together. Add in carrots, pineapple, raisins and toss with flour.

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

For the Cheesecake Batter

1. With a hand held mixer, beat the cream cheese with egg, sugar and vanilla until well combined--but do not over mix. 

For the Carrot Cake Cheesecake

1. 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.

2. Dollop half the cheesecake batter on top of the carrot cake batter. Repeat layers.

3. Tap the pan gently on the counter 2-3 times to help release air bubbles.

4. Place trivet in inner pot of pressure cooker and pour in 1 cup water in instant pot. Place cheesecake on trivet, close lid and be sure vent is positioned to the sealed position.

5. Push manual (or pressure cook) button and adjust time to 25 minutes on high pressure.

6. Once time is complete, allow pressure to naturally release for 10 minutes and then do a quick release for remaining pressure.

For Pineapple Cream Cheese Frosting

1. Remove cheesecake from inner pot and let cool completely on counter before icing.

2. With hand held mixer, mix together cream cheese, vanilla, and pineapple juice. Slowly mix in powdered sugar until smooth.

For Assembling and Serving

1. Ice top of Carrot Cake Cheesecake and sprinkle walnuts around cheesecake to create a border, if desired.

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

Recipe Notes

• In the video, I mix all the ingredients for the carrot cake together in one bowl. You can do that OR you can mix the wet ingredients in a separate bowl before adding to dry ingredients as these directions state.
• Raisins and walnuts are both optional ingredients. 

Nutrition Facts

Instant Pot Carrot Cake Cheesecake

Amount Per Serving

Calories 370 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 13g 65%

Cholesterol 72mg 24%

Sodium 149mg 6%

Potassium 142mg 4%

Total Carbohydrates 42g 14%

Dietary Fiber 1g 4%

Sugars 33g

Protein 4g 8%

Vitamin A 23.7%

Vitamin C 2.7%

Calcium 4.2%

Iron 4.6%

* Percent Daily Values are based on a 2000 calorie diet.

To make cheesecake in your Instant Pot, you may need

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