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Home » Recipe Index » Pressure Cooker

Published: Nov 6, 2018 · Modified: May 6, 2020 by Tanya · This post may contain affiliate links · 60 Comments

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.

slice of instant pot cake on a plate


 

This post may contain affiliate links, please read my full disclosure here. 

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.

instant pot cheesecake sliced on table

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.

 

accesory kit for instant pot

 

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.

 

red bakeware sling

 

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. 

Pin Instant Pot Carrot Cake Cheesecake For Later

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instant pot carrot cake cheesecake
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4.91 from 20 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 minutes
Cook Time 35 minutes minutes
resting time 8 hours hours
Total Time 50 minutes minutes
Servings 4 people
Calories 818kcal
Author Tanya
Prevent your screen from going dark

Ingredients

Cheesecake

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

Carrot Cake

  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • 1 large egg
  • 1 teaspoon 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

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

 

 

carrot cake mixture in bowl
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.

 

instant pot carrot cake cheesecake batter in springform pan
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.

 

instant pot carrot cheesecake covered by foil inside of Instant pot
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.

 

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

 

finished photo of instant pot cake
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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Comments

    4.91 from 20 votes (1 rating without comment)

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    Recipe Rating




  1. Des says

    November 12, 2018 at 7:14 am

    This would be the perfect dessert to serve this busy holiday season. Saves time and space in the kitchen.

    Reply
  2. Jacque Hastert says

    November 12, 2018 at 7:13 am

    I think it is time to dust off my Instant Pot and give this cheesecake a whirl. It sounds fantastic!

    Reply
  3. Holly says

    November 12, 2018 at 1:02 am

    Mmm, this looks so moist and delicious! I haven't made dessert a cheesecake in my IP yet - this one will be my first!

    Reply
  4. Sri Mallya says

    November 11, 2018 at 9:38 pm

    This cake looks so creamy and delicious. Perfect holiday treat. Pinned!

    Reply
  5. Tatiana says

    November 11, 2018 at 10:05 am

    Woohoo, carrots and cheesecake in one meal? Looks so soft and moist, this cheesecake would be an amazing Thanksgiving desert for us!

    Reply
  6. lauren says

    November 10, 2018 at 10:01 pm

    I'm definitely interested in trying this! I haven't tried doing desserts in my instant pot yet but this looks so creamy! My husband is going to love the carrot cake cheesecake combo.

    Reply
  7. Mary R says

    November 10, 2018 at 8:24 pm

    Delicious!! Made it today with an 8 inch pan in my 8 qt Instant Pot. Intended to refrigerate overnight before having a slice, but couldn’t wait that long. Also wanted to bring to your attn that a step in the carrot cake batter prep is missing in the print recipe. It’s missing the addition of egg and vanilla to the batter. Thank you so much for sharing, will definitely be making again!

    Reply
    • Tanya says

      November 11, 2018 at 5:22 pm

      Awesome! So glad you liked it. And thank you for letting me know about the instructions, I just updated them 🙂

      Reply
  8. Kisha says

    November 10, 2018 at 8:15 pm

    Tried this recipe in the instant pot! It was amazing! Thank you for sharing!

    Reply
    • Tanya says

      November 11, 2018 at 5:22 pm

      Yay, so glad you enjoyed it 🙂

      Reply
  9. Marisa Franca says

    November 10, 2018 at 4:51 pm

    Oh my that does look yummy. Wish I could indulge in a slice right now. It would go great with my cup of coffee! I wish I did have an Instant Pot but I'm hoping to get one soon so I'm pinning this recipe and keeping my fingers crossed.

    Reply
  10. Anna says

    November 10, 2018 at 2:57 pm

    I cannot wait for my instant pot to arrive so I can finally start making delicious dishes and cakes like this! would love a slice right now!

    Reply
  11. Michelle says

    November 10, 2018 at 1:40 pm

    Carrot cake + cheesecake? This must be a marriage made in heaven! How have I never heard of this? These are two of my favourite desserts, definitely making this!

    Reply
  12. Lee Schwartzberg says

    November 10, 2018 at 1:30 pm

    I see that egg and vanilla are ingredients in the carrot cake batter but it doesn’t say in the instructions whenbto add them. I added them before the flour so I didn’t over beat. Cake is in cooker now. We shall see how it turns out!

    Reply
    • Tanya says

      November 10, 2018 at 1:57 pm

      Thank you so much for pointing that out. I just updated all the instructions. I actually add all the rest of the cake ingredients after I beat the oil and sugar, so your cake should be just fine and delicious. Hope you enjoy ?

      Reply
  13. Allison says

    November 09, 2018 at 11:32 am

    I never think to use my Instant Pot for dessert. This is such a great idea!

    Reply
  14. Kelly Anthony says

    November 09, 2018 at 4:50 am

    What a fun idea for a cake! Two of my favorite things: cheesecake and carrot cake! Looks delicious!

    Reply
  15. Veena Azmanov says

    November 08, 2018 at 11:23 am

    I Love carrot cake but never made it in an instant pot. Looks good.

    Reply
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Welcome to My Forking Life! Hi, I'm Tanya, attorney, busy wife and mom, and lover of quick, easy, and delicious meals.

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