Instant Pot Carrot Cake Cheesecake Recipe

ByLila Prescott
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Introduction

This Instant Pot Carrot Cake Cheesecake combines the best of two classic desserts—moist carrot cake and creamy cheesecake—into one irresistible treat. With warming spices and a luscious frosting, it’s perfect for any occasion.

A round cheesecake with three clear layers sits on a white, slightly chipped wooden stand. The bottom layer is thick, dark brown and crumbly, resembling a nutty crust. The middle layer is thick, light tan, and smooth, the main cheesecake part. The top layer is creamy white and smooth, decorated with a ring of crushed nuts and small orange sprinkles along the edge. Thin caramel-colored sauce lines are drizzled across the top and slightly drip down the sides. The background shows whole orange carrots resting on a white marbled surface, with a blurred silver kitchen appliance and a blue cloth in the far back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3/4 cup vegetable oil
  • 1/2 cup brown sugar
  • 2 eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely grated carrots
  • 1/4 cup raisins
  • 1/3 cup chopped walnuts (or pecans)
  • 16 oz. cream cheese (room temperature)
  • 1/2 cup white granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1/4 cup cream
  • 1 teaspoon vanilla extract
  • 2 eggs (room temperature)
  • 1/2 cup unsalted butter (room temperature)
  • 1 1/2 cups powdered sugar (or more)
  • Caramel sauce
  • Walnuts (or pecans) for garnish

Instructions

  1. Step 1: Prepare a 7-inch springform pan by lightly greasing it with nonstick baking spray, then set it aside.
  2. Step 2: In a large bowl, beat the vegetable oil and brown sugar together using a hand mixer until light and fluffy.
  3. Step 3: Add the eggs and vanilla extract, mixing until combined.
  4. Step 4: Stir in the flour, baking soda, cinnamon, nutmeg, and salt. Fold into the wet ingredients until well combined using a spatula or mixer on low speed.
  5. Step 5: Mix in the grated carrots, raisins, and chopped walnuts evenly with a spatula.
  6. Step 6: Pour the carrot cake batter into the prepared springform pan, distributing it evenly. Set aside.
  7. Step 7: In another large bowl, beat the 16 oz. cream cheese on high speed for 3-4 minutes until smooth and creamy, scraping down the sides occasionally.
  8. Step 8: Whisk in the granulated sugar and flour until fully combined, scraping the bowl as needed.
  9. Step 9: Add sour cream, cream, and vanilla extract, mixing just until smooth and free of lumps.
  10. Step 10: Beat in the eggs one at a time, mixing well after each addition but being careful not to overmix.
  11. Step 11: Gently scoop the cheesecake filling on top of the carrot cake layer, smoothing the top. Tap the pan gently on the counter to release air bubbles.
  12. Step 12: Cover the springform pan completely with aluminum foil, including top, sides, and bottom.
  13. Step 13: Prepare your Instant Pot by adding a trivet with handles and pour in one cup of water.
  14. Step 14: Place the wrapped cheesecake on the trivet and seal the Instant Pot lid.
  15. Step 15: Cook on high pressure for 45 minutes, then allow a Natural Pressure Release.
  16. Step 16: When done, open the lid and carefully remove the cheesecake. Let it cool completely on the counter.
  17. Step 17: Once cooled, refrigerate the cheesecake for at least 8 hours, preferably overnight.
  18. Step 18: To prepare the topping, beat the 4 oz. cream cheese and butter together until light and fluffy.
  19. Step 19: Gradually add powdered sugar (start with one cup), along with vanilla extract, beating well for 4-5 minutes. Add more sugar if frosting is too loose.
  20. Step 20: Frost the top of the chilled cheesecake, drizzle with caramel sauce, and garnish with chopped walnuts or pecans.
  21. Step 21: Serve and enjoy your decadent Instant Pot Carrot Cake Cheesecake!

Tips & Variations

  • Use pecans instead of walnuts for a slightly sweeter, buttery flavor.
  • If you prefer a less sweet frosting, reduce the powdered sugar gradually to taste.
  • Ensure all ingredients are at room temperature for a smoother batter and creamier filling.
  • You can swap raisins for dried cranberries for a tart twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat frosting toppings slightly before spreading if refrigerated.

How to Serve

A three-layer round cake sits on a white rustic stand with caramel sauce drizzled around the base. The bottom layer is dense and brown, likely a spiced or carrot cake base. The middle layer is thick, creamy, and light beige, resembling cheesecake. The top layer is white frosting, smooth and thick, decorated with a ring of chopped nuts and orange sprinkles around the edge. Caramel sauce is drizzled in diagonal lines across the center, with a little dripping down the sides. The background shows carrots and a blue cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this carrot cake cheesecake without an Instant Pot?

Yes, you can bake it in a traditional oven at 325°F (163°C) using a water bath for about 50-60 minutes until set. Make sure the springform pan is wrapped in foil to prevent water from getting in.

Why do I need to cover the pan with foil?

The foil prevents water from seeping into the cheesecake during pressure cooking, which can make the cake soggy.

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Instant Pot Carrot Cake Cheesecake Recipe

★★★★★

4.5 from 60 reviews
  • Author: Lila
  • Total Time: 9 hours 15 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

This Instant Pot Carrot Cake Cheesecake combines the best of two classic desserts into one luscious treat. A moist carrot cake base studded with raisins and walnuts is layered with a smooth, creamy cheesecake filling, then pressure-cooked to perfection. Topped with a rich cream cheese frosting, caramel drizzle, and chopped nuts, this indulgent dessert is perfect for any occasion.

Ingredients

Scale

Carrot Cake Layer

  • 3/4 cup vegetable oil
  • 1/2 cup brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely grated carrots
  • 1/4 cup raisins
  • 1/3 cup chopped walnuts or pecans

Cheesecake Filling

  • 16 oz cream cheese (room temperature)
  • 1/2 cup white granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1/4 cup cream
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)

Frosting

  • 4 oz cream cheese (room temperature)
  • 1/2 cup unsalted butter (room temperature)
  • 1 1/2 cups powdered sugar (or more as needed)
  • 1/2 teaspoon vanilla extract

Toppings

  • Caramel sauce for drizzling
  • Walnuts or pecans, chopped, for garnish

Instructions

  1. Prepare the pan: Lightly grease a 7-inch springform pan with nonstick baking spray and set aside.
  2. Make carrot cake batter: In a large bowl, beat vegetable oil and brown sugar with a hand mixer until light and fluffy. Whisk in eggs and vanilla extract until combined. Stir in all-purpose flour, baking soda, cinnamon, nutmeg, and salt using a spatula or mixer on low speed until fully incorporated. Fold in finely grated carrots, raisins, and chopped walnuts evenly with a spatula.
  3. Transfer carrot cake layer: Pour the carrot cake mixture evenly into the prepared springform pan and set aside.
  4. Prepare cheesecake filling: In a separate large bowl, beat cream cheese on high speed for 3-4 minutes until creamy and smooth, scraping the bowl as needed. Whisk in granulated sugar and flour until fully combined. Add sour cream, cream, and vanilla extract; mix until smooth and free of lumps. Beat in the eggs one at a time, mixing well after each addition but avoiding overmixing.
  5. Add cheesecake filling to cake layer: Gently scoop the cheesecake batter over the carrot cake layer and smooth the top. Tap the pan gently on the counter to release any trapped air bubbles.
  6. Seal the pan: Completely wrap the springform pan—top, sides, and bottom—with aluminum foil to prevent water from leaking in during cooking.
  7. Prepare Instant Pot: Place the trivet with handles inside the Instant Pot and add 1 cup of water.
  8. Cook the cheesecake: Set the wrapped springform pan on the trivet. Seal the lid and cook on high pressure for 45 minutes, then allow for a natural pressure release.
  9. Cool the cheesecake: Carefully remove the pan from the Instant Pot once cooking is done. Allow the cheesecake to cool completely on the counter.
  10. Chill overnight: Refrigerate the cooled cheesecake for at least 8 hours or ideally overnight to set firmly.
  11. Prepare frosting: Before serving, beat cream cheese and unsalted butter until light and fluffy. Gradually add powdered sugar one cup at a time and vanilla extract, mixing well for 4-5 minutes until the frosting thickens. Add more powdered sugar if needed to reach desired consistency.
  12. Frost and garnish: Spread the cream cheese frosting evenly over the top of the chilled cheesecake. Drizzle with caramel sauce and sprinkle chopped walnuts or pecans on top as garnish.
  13. Serve: Slice the cheesecake and enjoy this creamy, moist, and flavorful dessert.

Notes

  • Ensure all dairy ingredients are at room temperature to avoid lumps in the batter and frosting.
  • Be careful not to overmix the cheesecake batter after adding eggs to prevent cracks during cooking.
  • If you don’t have a springform pan, use a cake pan that fits inside your Instant Pot and can be wrapped tightly with foil.
  • Allow the cheesecake to chill thoroughly overnight for best texture and flavor.
  • You can substitute walnuts with pecans based on your preference or availability.
  • Use nonstick spray or parchment paper at the bottom of the pan to help with easy removal.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Keywords: Instant Pot carrot cake cheesecake, carrot cake cheesecake recipe, pressure cooker cheesecake, carrot cake dessert, Instant Pot desserts

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