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!  

Carrot Cake is a classic spring dessert that is often topped with a thick layer of cream cheese frosting. But when you top carrot cake with cheesecake AND a cream cheese frosting--be prepared to have your mind blown!

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.

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

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 to use them to decorate the edges of the cheesecake. You can omit them if desired or if you have any nut allergies.

Steps to make Carrot Cake Cheesecake in the Instant Pot

• Prepare the pan for baking. Lightly grease a 7x3 inch springform pan or 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, sugar, and eggs until creamy and smooth. A handheld mixer, food processor, or stand mixer is best for this job. Mixing by hand is not recommended.
• 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 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.

• Cover with foil.
• Lightly tap the pan on the counter 2 or 3 times. This will help remove air bubbles and ensure an even baked surface.
• 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 into 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 for at least 15 minutes, before releasing any additional pressure.
• Remove the cheesecake from the pressure cooker and let sit on a cooling rack for 15 minutes before uncovering the foil.

• Sprinkle with chopped walnuts. This step is not necessary, but I feel it adds a nice finished look to the 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 in 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 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

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!  

4.65 from 14 votes

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Added Pressure Time: 25 minutes

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 370kcal

Author: Kristen Chidsey

Ingredients

Carrot Cake

• ▢ ⅔ cup canola or melted coconut oil
• ▢ ⅔ cup sugar
• ▢ 1 egg
• ▢ 1 teaspoon vanilla
• ▢ ⅔ cup flour I used whole wheat
• ▢ 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 cream cheese room temperature
• ▢ ½ cup sour cream
• ▢ ⅓ cup sugar
• ▢ 1 egg
• ▢ ½ teaspoon vanilla

Garnish:

• ▢ ⅓ cup chopped walnuts optional

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 auntil well combined. Add to dry ingredients and mix dry an wet ingredients together until just combined. 

For the Cheesecake Batter

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

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 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.
• Push manual (or pressure cook) button and adjust time to 45 minutes on high pressure.
• 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 inner pot and let cool for 20 minutes before removing 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

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