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
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.
Gay
This was our Easter dessert and it was yummy! I was surprised at how delicious it was! Thanks for the treat!
Kristen Chidsey
I am so glad you enjoyed Gay!
Ruth
I went to get my carrots for the carrot cheesecake and they were frozen, whole and unpeeled, can I still use them?
Thank you!!
Kristen Chidsey
To be honest Ruth, I am not sure. Your carrots need shredded and I would think after thawing they may loose their stiffness and ability to be shredded. If it was just that they froze because too cold in your fridge, I would try to rescue them by soaking in room temperature water, drying well and then shredding. Good luck!
Ruth
Thank you, I shredded them while they were frozen and I think they are going to be good!!
Getting started on the rest of the recipe now! Thanks again!
Kristen Chidsey
Wonderful! Happy Easter
Amy
This recipe combines my two favorite desserts so I can’t wait to make it. One thing though, my daughter doesn’t like pineapple. Can it be replaced with something else or left out altogether? Thanks!!
Kristen Chidsey
Hi Amy, I have not tried this without the pineapple. However, if you want to try it, I would suggest applesauce, but only 1/3 of a cup in place of the pineapple to keep this cake moist. If you feel the batter is dry, add in another tablespoon or two.
Sheila Calvery
This looks so awesome! One thing I'm wondering about is the time difference from beginning notes to the recipe timing itself. In an 8QT Insignia pot, is the proper timing 35 or 45 minutes? I apologize if I missed a distinction noted above and I appreciate your time in answering, as well as posting this delicious looking/sounding recipe!
Much Appreciated!!
Kristen Chidsey
Hi Sheila! The cook time is 45 minutes. I hope you enjoy
Mary
Do you use block cream cheese? I left mine out for four hours to soften but still had lumps. I didn't want to overbeat. Any suggestions? Thanx
Kristen Chidsey
I do use block cream cheese Mary and have never had clumps if I let get to room temperature. I would maybe warm up for 30 seconds in the microwave to soften more, it may have been that your house was a bit on the chilly side.
Pam
Recipe sounds amazing. Any suggestions on how to cook in a smaller pressure cooker
Kristen Chidsey
Hi Pam! If you are referring to a 3 quart Instant Pot, a 6x4 inch pan will work (but it will be a tight fit!). You will just need to increase the time by 10 minute, as the pan will be smaller, the cake will be denser.
Helen
I just got an instant pot (I'm cooking dinner in it as I write!). I'm so amazed (in a very good way) that I can now make CAKES in it - and yummy cake-cheesecake hybrids, at that.
What a wonderful recipe. Thank you for all the great tips!
Kristen Chidsey
Yay!! You are going to love your instant pot more and more...it is amazing all it can do. So glad you enjoyed the carrot cake cheesecake.
Beth
This recipe just made my day!! I love my Instant Pot and I love Carrot Cake - it's going to be a Happy Easter around my home!
Kristen Chidsey
Happy Easter Beth!! I am so glad you enjoyed this cake with your family!
Terrie
What size IP did you use for this?
Kristen Chidsey
I used a 6 quart. An quart will work as well, just be sure to use 2 cups of water in the bottom of your instant pot. Enjoy!
Dave Rasmussen
I just made this recipe but doubled it and used 2 7 inch pans atop each other. I suppose I should have consulted this list first. The cakes are cooling - the center didn't look as solid as I'd like but I've seen this in past standard oven baked cheesecakes.
Did I ruin them? Are they edible? The edges look like yours. I guess I'll wait til they cool off and see.
Wanted to give one to a family that loves cheesecake and carrotcake and had given me a standard baked chocolate cheesecake for Easter.
Dave Rasmussen
It has solidified after cooling!!!! YAY!
Kristen Chidsey
YAY!!! So glad David
Elisabeth
What a nice change from the the ultra rich cheesecake recipes out there. Made this yesterday as per the recipe and it turned out perfect! Love the added pineapple juice in the icing! This recipe is a keeper, thank you 🙂
Kristen Chidsey
I am so happy you enjoyed Elizabeth and I hope you enjoy many more times in the future!
Lu
I would love to try this in the IP, but I do need to feed a small army. Do you have a recipe that makes a larger version of the cheesecake? Looks so yummy can't wait to try it
Kristen Chidsey
Hey Lu! I completely understand the feeding an army. However, due to the size of the inner pot, only smaller cheesecakes will work in the Instant Pot. You can triple this recipe and bake in the oven in a traditional 12 inch cheesecake pan, but obviously the timing and process with change. That is the only downside of baking in the IP--the limited size!
Anne
Thank you so much for this amazing recipe. I made this for a staff member's birthday yesterday and it was a huge success. After eating a slice of the cake, one team member commented that it was so good that she felt like she should be headed for Confession!
Kristen Chidsey
YAY!!! I am so glad this was such a hit for you and your friends!
Jessica
People think I am crazy when I tell them my favorite things to make in the IP is cheesecake, but it is seriously restaurant quality! Loved this recipe, thanks!
Kristen Chidsey
Isn't it crazy good Jessica? The texture is just sublime. So glad you enjoyed.
Nellie
Wow this looks amazing! Never would have thought to make a cheesecake in an instant pot - love the idea!
Kristen Chidsey
You have to try a cheesecake--it is insanely awesome in an instant pot. The texture is perfect.
Sam
Holy moly! That is 2 layers of heaven right there! Your cheesecake looks absolutely amaaaazing! I can"t wait to try this out, I am a huge fan of cheesecake, especially a simple vanilla one!
Kristen Chidsey
Thanks! You will love this one. Nothing quite beats a good cheesecake recipe.