Instant Pot Carrot Cake Cheesecake

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This Instant Pot Cake recipe combines moist Carrot Cake and Creamy Delicious Cheesecake all in one dish. Now you can have the best of both worlds with this cake recipe.

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FULL RECIPE AND INSTRUCTIONS ARE AVAILABLE IN THE RECIPE CARD AT THE BOTTOM OF THE POST. YOU CAN FIND IMPORTANT TIPS/TRICKS IN THE BLOG POST. 

Happy Birthday to Me! I usually celebrate my birthday by going out to The Cheesecake Factory and having a wonderful dinner followed by a delicious slice of cheesecake. If you’ve ever been to the Cheesecake Factory, then you know that they have tons of cheesecakes on their menu.

My favorite cheesecake on the menu is the Carrot Cake Cheesecake. It’s moist carrot cake combined with delicious creamy cheesecake. It’s the best of both worlds!

I started to make this cake at home a few years ago and I would typically use the oven. Now I use my Instant Pot Pressure Cooker because I love it so much.

How to make Cake in an Instant Pot

When making a cake in your Instant Pot, you’re going to use a trivet or baking sling and pour your liquid in the bottom of the Instant Pot. It’s perfect for cakes that you want to keep moist.

Some brands of the Instant Pot have a cake setting for “baking” a cake. I tend to ignore the many fancy settings and stick with Manual or Pressure Cook setting.

You’ll want to cook this cake for 35 minutes of high pressure.Once your timer is up, let it natural release for 10 minutes and then release the remaining pressure. 

Special Bakeware for Instant Pot Cake

If you have a 6QT Instant Pot, like I do, you will need a smaller pan to fit inside the instant pot. I use a 7-inch springform pan from this kit.

I also use a silicone bakeware sling to lower my cake pan into the Instant Pot. A foil sling could work as well but I decided to invest in this silicone sling and I’m so glad I did. Makes putting bakeware in and out of my Instant Pot so much easier.

If you choose to go the foil sling route, you can learn more about creating a foil sling here. 

Tips for Instant Pot Carrot Cake Cheesecake

1. Make sure all ingredients are room temperature prior to getting started. That’s the #1 rule in baking cakes and cheesecakes. 
2. Allow cheesecake to cool on counter for atleast 30 minutes before placing it into fridge for refrigeration. 
3. Refrigerate for at least 2 hours, although overnight is best.
4. Cover cake pan with foil before pressure cooking. That will help keep liquid off the top of your cheesecake. If liquid still gets on your cheesecake it will be perfectly fine.
5. When layering this cake, make sure to start with the carrot cake layer first. That will act as your base for your cake. Make sure your top layer is the cream cheese batter.

I hope you enjoy this Instant Pot Carrot Cake Cheesecake as much as we do. Until next time, Enjoy 🙂

Looking for more cake recipes? Try these out:

• Mini Carrot Rum Cakes
• Simple Pumpkin Cake Recipe
• The Best Red Velvet Cupcakes with Cream Cheese Frosting
• Grapefruit Cake with Glaze
• Instant Pot Chocolate Cake Bites

If you’re looking for more Instant Pot Desserts, try this instant pot bread pudding, this instant pot rice pudding or this round up of dessert recipes for your Instant Pot. 

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4.94 from 16 votes

Instant Pot Carrot Cake Cheesecake

Get the best of both worlds with delicious moist carrot cake and cheesecake made in your Instant Pot Pressure Cooker. 

Course Dessert

Cuisine American

Keyword carrot cake cheesecake, instant pot cake, instant pot cheesecake

Prep Time 15 minutes

Cook Time 35 minutes

resting time 8 hours

Total Time 50 minutes

Servings 4 people

Calories 818kcal

Author Tanya

Ingredients

Cheesecake

• 8 oz cream cheese softened
• ½ cup granulated sugar
• 2 Tbsp sour cream
• 1 Tbsp all-purpose flour
• 1 large egg
• 1 tsp vanilla extract

Carrot Cake

• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• 1 large egg
• 1 tsp vanilla
• ¼ cup crushed pineapple drained
• 1 cup grated carrot
• ¼ cup walnuts chopped

Instructions

• Grease a 7 inch springform pan, set aside. 
• Prepare cheesecake batter by placing cream cheese, sugar, sour cream, and flour in a medium sized bowl. Use a hand mixer and beat on medium speed until smooth. Then add your egg and vanilla and continue beating until blended. Set aside. 
• Prepare cake batter by placing vegetable oil and sugar in a separate medium bowl. Use a hand mixer and beat on medium speed until blended. Add flour, baking soda, cinnamon, nutmeg, and salt, egg, and vanilla extract.  Beat on medium speed until well blended. Add carrots, pineapple, and walnuts to bowl and fold into batter by mixing with a spatula. 
• Pour about half of the the carrot cake mixture into the bottom of your greased springform pan, spreading it out so it covers the bottom of the pan.

  Then add cream cheese batter in the middle of the carrot cake batter. Lightly spread the cream cheese mixture over the cake mixture. Repeat these steps until all batter is in the springform pan, finishing with cream cheese layer on top.
• Cover springform pan with foil paper. 
• Add 1 cup of water to Instant Pot. Add cake to Instant Pot on trivet or bakeware sling.
• Cook on high pressure for 35 minutes, allow to natural release for 10 minutes.
• Remove cake and allow to cool on counter, then transfer to fridge. Refrigerate 2-24 hours, the longer the better. Enjoy 🙂

Video

 

Notes

Notes on Instant Pot Cake (Carrot Cake Cheesecake)

• Make sure all your ingredients are at room temperature before beginning. This ensures that your cheesecake isn't lumpy.
• You can use this method in any electric pressure cooker, no need for a special cake button.

Tools used for Instant Pot Cake (Carrot Cake Cheesecake)

• 6 Qt Instant Pot Duo
• 7 inch springform pan
• Bakeware sling
• Handmixer

Nutrition

Calories: 818kcal | Carbohydrates: 76g | Protein: 9g | Fat: 55g | Saturated Fat: 35g | Cholesterol: 147mg | Sodium: 399mg | Potassium: 303mg | Fiber: 2g | Sugar: 59g | Vitamin A: 6280IU | Vitamin C: 5.2mg | Calcium: 101mg | Iron: 1.8mg

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Step by Step photos of Instant Pot Carrot Cake Cheesecake

Use a handmixer and beat cream cheese, sugar, flour, sour cream on medium speed until combined. Add egg and vanilla and beat until incorporated.

In a separate bowl, combine vegetable oil and sugar and mix with beater until combined. Add flour, baking soda, egg, and vanilla extract. Mix again until combined. With a rubber spatula, fold in carrots, pineapple, and walnuts.

Layer the mixtures in a greased 7 inch spring form pan. First add the carrot cake mixture and spread over the entire bottom of the pan. Then add a little bit of the cream cheese mixture. Then more carrot cake, and finish with a layer of chream cheese mixture at the top.

Add 1 cup of water into Instant Pot. Place cake covered with foil on trivet or bakeware sling. Cook on high pressure for 35 minutes, natural release 10 minutes, then release remaining pressure.

Once you remove your cake and uncover it, it will look like this. Allow it to cool on your counter for about 30 minutes.

Once it’s cooled on the counter for a bit, put cheesecake in your fridge and refrigerate for at least 2 hours. If you can, refrigerate it overnight, that would be best. *Notice how the cake has pulled away from the sides of the pan. It makes removing the spring form easy.

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