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    Instant Pot Carrot Cake Cheesecake

    Desserts Instant Pot Instant Pot Dessert Recipes December 14, 2022 | By Kristen Chidsey | 78 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Instant Pot Carrot Cake Cheesecake is a combination of two of the best desserts. With a layer of sweet, moist, perfectly spiced carrot cake and a layer of creamy, luscious, yet light cheesecake, Carrot Cake Cheesecake is a show-stopping, crowd-pleasing, decadent dessert!  This dessert is perfect for any time of the year, but it is a must make Easter dessert.

    Instant Pot Carrot Cake Cheesecake is a combination of two of the best desserts. With a layer of sweet, moist, perfectly spiced carrot cake and a layer of creamy, luscious, cheesecake, Carrot Cake Cheesecake is a show-stopping, crowd-pleasing, decadent dessert!  

    This recipe for Instant Pot Carrot Cake Cheesecake is easy to make and "bakes" up perfectly in the moist heat of the pressure cooker. It is a perfect Spring dessert and when paired with Instant Pot Ham, Scalloped Potatoes, and Green Beans Almondine, it completes an exceptional meal fit for a holiday.

    Carrot Cake Cheesecake slice on white plate


    Instant Pot Carrot Cake Cheesecake is a copycat version of Cheesecake Factory's Carrot Cake Cheesecake.

    It has a perfectly tender carrot cake with a creamy cheesecake layer It is sweet, yet balanced. Creamy, yet has texture from the carrot cake. This carrot cake cheesecake is truly perfection!

    Carrot Cake Cheesecake is the PERFECT dessert for Easter. Scratch that--it is the perfect dessert for any time!

    Notes on Ingredients

    Ingredients for Carrot Cake Cheesecake on white counter

    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 into a Ziploc bag and submerge in warm water for 5 to 10 minutes to help speed up the process. Room temperature ingredients are crucial for a SMOOTH cheesecake.

    • Cream Cheese: It is best to use full fat or reduced-fat cream cheese for cheesecake. NEVER use fat-free cream cheese.
    • Sour Cream: Sour cream adds tang and creaminess to the icing and the cheesecake. Just like cream cheese, use only full fat or reduced fat. Never use fat-free sour cream when baking.
    • Oil: I like to use melted 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.
    • Carrots: This recipe calls for shredded carrots. It is actually best to grate the carrots yourself using a box grater or a food processor. The pre-grated carrots are often too thick for a carrot cake.
    • Pineapple: Crushed pineapple gives the carrot cake texture and sweetness. Be sure to use crushed pineapple that is canned in 100% juice. You will need to drain the pineapple, but be sure to reserve the juice. Any leftover juice is great for making Instant Pot Chicken Breasts, a Pina Colada Smoothie, or Carrot and Raisin Salad.
    • Walnuts: I love the crunch walnuts provide to the carrot cake batter and using them to decorate the edges of the cheesecake. You can omit them if desired or if you have any nut allergies.

    Step-By-Step Directions

    • Prepare the pan for baking. Lightly grease a 7x3 inch springform pan or a 7x3 inch cake pan. A springform pan is best for presentation, but a cake pan will work if that is all you have.
    • Prepare the carrot cake batter by mixing together dry ingredients with carrots and walnut and then mixing in wet ingredients until just incorporated.
    • Prepare the cheesecake layer, by mixing together the cream cheese, sour cream, and sugar until JUST combined. Add the eggs, one at a time, and mix on low speed to just incorporate them into the batter. DO NOT overmix.
    • For layering the cake and cheesecake into the pan, you have two options. Option one is to pour the carrot cake batter into the springform pan and then top it with the cheesecake batter. Option two is to swirl the two batters together. To do this, start by spreading half the carrot cake batter on the bottom of a greased springform pan. Spoon half the cheesecake batter over the carrot cake batter, dolloping evenly around the pan. Repeat layers.
    Cheesecake and carrot cake batter marbled together in springform pan for pressure cooker
    • Lightly tap the pan on the counter 2 or 3 times. This will help remove air bubbles and ensure an even baked surface.
    • Cover the pan tightly with foil.
    • Place a trivet or rack into your instant pot and pour in water.
    • 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 lengthwise. Carefully center the filled pan on a foil sling and lower it onto the rack in the pressure cooker. Fold the foil sling down so that it doesn’t interfere with closing the lid.
    • Set your cheesecake on the foil sling and then place it on the trivet.
    • Set cook time to 45 minutes on high pressure.
    • Once cook time has elapsed, allow pressure to release naturally. This is crucial to ensuring a creamy texture to the cheesecake.
    • Remove the cheesecake from the pressure cooker and let sit on a cooling rack for 15 minutes before uncovering the foil.
    Baked Carrot Cake Cheesecake in springform pan
    • Sprinkle with chopped walnuts. This step is not necessary, but I feel it adds a nice finished look to the cheesecake.

    Instant Pot Carrot Cake Cheesecake

    Tips for Storing Carrot Cake Cheesecake

    • Cheesecake is best served 24 hours after baking, so plan to make this a day in advance.
    • 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 them in a covered container or cake dome. Another option is to leave the cake in the pan and lay a towel over the top of the pan and then wrap it with foil or plastic wrap. This prevents 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 the fridge for 4 days.

    More Instant Pot Dessert Recipes

    • Instant Pot Creme Brulee
    • Instant Pot Cheesecake
    • Instant Pot Chocolate Cheesecake
    • Instant Pot Pumpkin Cheesecake

    If you tried this recipe for Carrot Cake Cheesecake, I would love for you to leave a comment and rating below. 

    Carrot Cake Cheesecake on white plate

    Instant Pot Carrot Cake Cheesecake

    Instant Pot Carrot Cake Cheesecake is a combination of two of the best desserts. With a layer of sweet, moist, perfectly spiced carrot cake and a layer of creamy, luscious, yet light cheesecake, Carrot Cake Cheesecake is a show-stopping, crowd-pleasing, decadent dessert!  
    4.80 from 24 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Added Pressure Time: 25 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 8
    Calories: 370kcal
    Author: Kristen Chidsey

    Ingredients

    Carrot Cake

    • ¼ cup canola or melted coconut oil
    • ½ cup granulated sugar
    • 1 large egg
    • 1 teaspoon vanilla
    • ⅔ cup flour
    • 1 teaspoon cinnamon
    • ½ teaspoon ground ginger
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup crushed pineapple well drained
    • ⅔ cup grated carrots
    • 2 tablespoons chopped walnuts optional

    Cheesecake

    • 8 ounces full-fat cream cheese room temperature
    • ¼ cup full-fat sour cream room temperature
    • ⅓ cup granulated sugar
    • ½ teaspoon vanilla
    • 1 large egg whisked

    Garnish:

    • ⅓ cup chopped walnuts optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    For the Carrot Cake Batter

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

    For the Cheesecake Batter

    • With a hand-held mixer, beat the cream cheese with sour cream, sugar, and vanilla on low speed until just smooth. Add the egg and mix briefly to combine.

    For the Carrot Cake Cheesecake

    • 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. 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.
    • Tap 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.
    • Place trivet in the inner pot of pressure cooker and pour in 1.5 cups cold tap water for 8 quart instant pot. Place cheesecake on the trivet, close lid, and be sure the vent is positioned to the sealed position.
    • Push manual (or pressure cook) button and adjust time to 45 minutes on high pressure. Not: If you use thick foil, not thin foil, adjust cooking time to 55 minutes.
    • Once cook time is complete, allow pressure to naturally release for 15 minutes and then do a quick release for remaining pressure.
    • Remove cheesecake from the inner pot and let cool for 20 minutes before removing the foil. Continue to cool until cheesecake is at room temperature before refrigerating.
    • Refrigerate for 12-24 hours before serving for optimal flavor.

    For Assembling and Serving

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

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)
    • 7 inch springform pan

    Notes

    • If you are not at sea level, be sure to follow my directions for converting recipes for higher elevations. 
    • It is really important to use cold tap water, not warm or hot water, at the bottom of the pan, warm water will change the results. 
    • Walnuts are an optional ingredient to the carrot cake layer.
    • Be sure to use full fat or reduced-fat cream cheese and sour cream for the best flavor, do NOT use fat free sour cream or cream cheese. 
    • Be sure your ingredients are at room temperature for a smooth, creamy batter. 
    • If you would like to add icing to this cheesecake (as Cheesecake Factory does), allow the cheesecake to cool COMPLETELY. Mix together 2 ounces of softened cream cheese with 3 tablespoons of softened unsalted butter, 2 cups of powdered sugar, 1 teaspoon vanilla extract, and 1-2 tablespoon of milk (or pineapple juice) as needed to thin. 
    • If you find that you have had issues with cheesecakes in the past being cooked through, cook for 50 minutes on high pressure instead of 45 minutes. 

    Nutrition

    Calories: 370kcal | Carbohydrates: 42g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 149mg | Potassium: 142mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1185IU | Vitamin C: 2.2mg | Calcium: 42mg | Iron: 0.8mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Janet

      April 09, 2023 at 8:55 pm

      Mine came out kind if mussy. I think maybe because my pan was 6 inches. Cooked also on low pressure for 45 with a 15 release. Maybe next time I should do high pressure for 50 minutes, with a 15 minutes release.. The taste was really good but not cake like texture. Cheese cake part was really good. Will make again sometime to see.

      Reply
      • Kristen Chidsey

        April 10, 2023 at 9:19 am

        Hi Janet. Using a different-sized pan will cause the cooking time to be different. And a bigger issue here is cooking on low not high pressure. The dessert was mushy and didn't turn out as expected due to not cooking according to the directions provided. The texture would be much better following my tested directions in the future 🙂

        Reply
    2. Nadira Choudry

      April 08, 2023 at 11:22 am

      Can I make this ibis cheese cake in a regular oven?

      Reply
      • Kristen Chidsey

        April 08, 2023 at 12:07 pm

        I don't have a recipe for the oven, but if you would like to use this recipe in the same sized pan, I would suggest cooking for 35-40 minutes at 350 degrees F

        Reply
    3. Brenda A. Hoff

      April 06, 2023 at 4:35 pm

      I just wish I knew how to convert this into one that would be the same but baked in an oven. Do you have one exactly like this for oven baking?

      Reply
      • Kristen Chidsey

        April 06, 2023 at 7:49 pm

        Hi Brenda! I don't have a recipe for the oven, but here is a recipe with great reviews using the oven. If you would like to use this recipe in the same sized pan, I would suggest cooking for 35-40 minutes at 350 degrees F.

        Reply
    4. Aimee

      April 01, 2021 at 12:04 am

      5 stars
      This combines two of my favorite desserts in one, and is definitely going on our Easter menu this year!

      Reply
      • Kristen Chidsey

        April 01, 2021 at 10:56 am

        I love hearing you enjoy this so much you are adding to your Easter menu! Have a wonderful Easter.

        Reply
        • Sarah

          April 08, 2023 at 10:20 pm

          Ugh! I’ve prepared everything and just discovered neither my spring form pan nor my regular cake pan fits in my IP. I’ll have to try your suggested oven method.

          Reply
          • Kristen Chidsey

            April 09, 2023 at 7:07 am

            Hi Sarah! I am sorry for your frustration. What size pan are you using? This recipe is designed for a 7-inch wide pan and if you use larger, the cooking times will drastically change and the cheesecake will be really thin.

            Reply
    « Older Comments

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    Instant Pot Carrot Cake Cheesecake is a combination of two of the best desserts. With a layer of sweet, moist, perfectly spiced carrot cake and a layer of creamy, luscious, yet light cheesecake, Carrot Cake Cheesecake is a show-stopping, crowd-pleasing, decadent dessert!  This dessert is perfect for any time of the year, but it is a must make Easter dessert.

    Meet a Mind "Full" Mom

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    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    Instant Pot Carrot Cake Cheesecake is a combination of two of the best desserts. With a layer of sweet, moist, perfectly spiced carrot cake and a layer of creamy, luscious, yet light cheesecake, Carrot Cake Cheesecake is a show-stopping, crowd-pleasing, decadent dessert!  This dessert is perfect for any time of the year, but it is a must make Easter dessert.

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