Indulge in two favorite desserts with this easy Instant Pot Carrot Cake Cheesecake recipe! With a layer of sweet, perfectly spiced carrot cake and a layer of creamy, luscious cheesecake, Instant Pot Carrot Cake Cheesecake is a show-stopping, crowd-pleasing dessert!
If you love carrot cake and cheesecake, you will LOVE this recipe for Instant Pot Carrot Cake.
Just like Lemon Cheesecake Bars and Blueberry Coffee Cake, this Carrot Cake Cheesecake is a perfect treat for Spring. It makes the perfect Easter Dessert, especially when paired with Instant Pot Ham, Scalloped Potatoes, and Green Beans Almondine.
Reasons to Love Carrot Cake Cheesecake
- Perfect Baking Environment. The moist heat of the pressure cooker works like a water bath to perfectly bake the Instant Pot Carrot Cake Cheesecake.
- Two Desserts in One. Instant Pot Carrot Cake Cheesecake is a copycat version of Cheesecake Factory's Carrot Cake Cheesecake. It features a perfectly tender carrot cake and creamy cheesecake layered together.
- Make-Ahead Dessert. Carrot cake cheesecake is best served 24 hours after baking, making it a fabulous option for entertaining.
Notes on Ingredients & Equipment
- Cream Cheese: It is best to use full-fat or reduced-fat cream cheese for cheesecake. NEVER use fat-free cream cheese, as it will not result in a creamy cheesecake.
- 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.
- Oil: I like to use melted coconut oil in the carrot cake batter and 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 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 provided 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.
- Springform Pan: Use 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.
Kristen's Tip
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 them in warm water for 5 to 10 minutes to help speed up the process. Room temperature ingredients are crucial for a SMOOTH cheesecake.
How to Make Instant Pot Carrot Cake Cheesecake
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Prepare Carrot Cake Batter. Prepare the carrot cake batter by mixing dry ingredients with carrots and walnuts and then mixing in wet ingredients until just incorporated.
- Prepare Cheesecake Batter. Prepare the cheesecake layer, by mixing 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 or the cheesecake can become lumpy.
- Layer Carrot Cake Cheesecake. For layering the cake and cheesecake, 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.
- Pressure Cook. Place the assembled cheesecake on a trivet over cold tap water. Set to cook on high pressure for 45 minutes. Once cook time has elapsed, allow pressure to release naturally. This is crucial to ensuring a creamy texture to the cheesecake.
- Let Cool. Remove the cheesecake from the pressure cooker and let sit on a cooling rack for 20 minutes. After 20 minutes, gently loosen the sides of the cake from the pan using a butter knife.
- Chill and Serve. Just like classic cheesecake, it is best to refrigerate the cheesecake for at least 12 hours before serving. Right before serving, sprinkle with chopped walnuts. This step is not necessary, but I feel it adds a nice finished look to the cheesecake.
Storage Directions
- Refrigerate: To store carrot cake cheesecake in the fridge, I recommend covering it with a paper towel or a light kitchen towel, then cover with plastic wrap or foil. This prevents condensation from forming on the cheesecake but also lets you cover it up so that won't absorb smells from your fridge. Refrigerate for up to 4 days.
- Freeze: 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 up to 1 month. Individual slices only take hours to defrost in the fridge.
More Instant Pot Dessert Recipes
- Instant Pot Creme Brulee
- Instant Pot Cheesecake
- Instant Pot Chocolate Cheesecake
- Instant Pot Pumpkin Cheesecake
- Instant Pot Lava Cakes
If you tried this recipe for Instant Pot Carrot Cake Cheesecake, I would love for you to leave a comment and rating below.
Instant Pot Carrot Cake Cheesecake
With a layer of sweet, perfectly spiced carrot cake and a layer of creamy, luscious cheesecake, Instant Pot Carrot Cake Cheesecake is a show-stopping, crowd-pleasing dessert!
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Servings: 8
Calories: 370kcal
Ingredients
Carrot Cake
- ¼ cup canola or melted coconut oil
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- ⅔ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon iodized salt (table salt)
- ½ cup crushed pineapple well drained
- ½ 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
Instructions
For the Carrot Cake Batter
- In a medium mixing bowl, combine flour, cinnamon, ginger, salt, and baking soda. Add in carrots and pineapple and toss with flour. If using walnuts and/or raisins add as well now with the flour mixture.
- In a separate small bowl, whisk the egg, oil, sugar, and vanilla until well combined. Add the egg mixture to the dry ingredients and fold the wet and dry ingredients 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 on low speed to just 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 the bottom of the pan and then top with the 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 the trivet in the inner pot of the pressure cooker and pour in 1.5 cups cold tap into the inner pot. Place the assembled cheesecake on the trivet, close the lid, and be sure the vent is sealed.
- Using the pressure cook or manual button, use the +/- buttons and set it to cook for 45 minutes on high pressure. Note: If you use thick foil, not thin foil, adjust the cooking time to 55 minutes.
- Once cook time is complete, allow pressure to naturally release for at least 15 minutes, then do a quick release of any remaining pressure. If your cheesecake does not seem fully set, return to the pressure cooker and cook for 3 minutes on high pressure.
- Remove the cheesecake from the inner pot and let cool for 20 minutes before. Once cooled to room temperature, use a butter knife to gently loosen the cake from the sides of the pan. Cover with a paper towel and plastic wrap and then refrigerate for 12-24 hours to fully chill.
- Before serving, sprinkle walnuts around cheesecake to create a border, if desired.
Equipment Needed
Notes
Cream Cheese & Sour Cream: 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.
Room Temperature Ingredients: Be sure your ingredients are at room temperature for a smooth, creamy batter.
Foil: It is optional to cover the cheesecake with. If you opt not to do so, carefully remove the lid after pressure cooking. If you are using heavy-duty foil cook for 55 minutes on high pressure.
Swirled vs Layered: The photos show results of a layered carrot cake cheesecake while the video shows results of the two swirled together.
Storage: To store carrot cake cheesecake in the fridge, I recommend covering it with a paper towel or a light kitchen towel, then cover with plastic wrap or foil. This prevents condensation from forming on the cheesecake but also lets you cover it up so that won't absorb smells from your fridge. Refrigerate for up to 4 days. Alternatively, you can wrap individual slices in wax paper or parchment paper and then in foil and freeze for up to 1 month. Individual slices only take hours to defrost in the fridge.
Higher Elevations: If you are not at sea level, be sure to follow my directions for converting recipes for higher elevations.
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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Carol
can I bake in an oven if I don't have a pressure cooker ?
Kristen Chidsey
Hi Carol! As long as you use a 7-inch pan, as this recipe does, you can bake this cake. I would suggest cooking for 35-40 minutes at 350 degrees F
Janet
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.
Kristen Chidsey
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 🙂
Nadira Choudry
Can I make this ibis cheese cake in a regular oven?
Kristen Chidsey
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