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, 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.

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 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.

• 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.

• 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 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.