Two classics come together to create the ultimate springtime dessert! This Instant Pot Carrot Cake Cheesecake starts with a creamy cheesecake, swirled with homemade carrot cake, and topped with a cream cheese topping! I mean, what's not to love??
The best part is, it is ALL made in the Instant Pot!
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INGREDIENTS
CHEESECAKE:
- 16 oz. cream cheese, room temperature
- ½ cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- 2 large eggs
Carrot Cake:
- ½ cup + 2 tablespoons flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup vegetable oil
- 2 tablespoons apple sauce
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup finely grated carrots
Topping:
- 2 oz. cream cheese, room temperature
- 1 tablespoon butter, room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
HOW TO MAKE AN INSTANT POT CARROT CAKE CHEESECAKE
STEP 1: Prepare a 7-inch springform pan by spraying generously with nonstick spray and add a round of parchment paper in the bottom.
STEP 2: In the bowl of a stand mixer, cream the cream cheese for 4-5 minutes until completely smooth and fluffy. Scrape the sides and bottom of the bowl then add in the sugar and flour. Mix until just combined.
Step 3: Mix in the granulated sugar, flour, and vanilla. Mix until just combined. Scrape the sides and bottom of the bowl.
Step 4: Slowly pour in the heavy whipping cream. Mix on low speed until combined and then slowly increase speed to high for 1-2 minutes. Scrape the sides and bottom of the bowl and make sure all of the ingredients are combined and smooth.
Step 5: Add the eggs in one at a time and mix until JUST combined. Be careful not to over mix the eggs.
Step 6: Prepare the carrot cake batter by adding the flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a medium bowl and whisk to combine. Set aside.
Step 7: In the bowl of a stand mixer equipped with a whisk attachment, add the vegetable oil, applesauce, granulated sugar, brown sugar, egg, and vanilla. Whisk until combined and lighter in color.
Step 8: Add the dry ingredients into the wet and mix until there are no dry spots remaining. Fold in the shredded carrots with a spatula until evenly distributed throughout the batter.
Step 9: Pour about ⅓ of the cake batter into the bottom of the springform pan and smooth. Use a large spoon to dollop about ⅓ of the cream cheese mixture on top, do not swirl. Continue with two more layers ending with the cake batter.
Step 10: Cover the springform completely in aluminum foil and make sure to seal around the top edges of the pan as best as you can to keep any extra moisture out. (see photo below)
Add about 1 cup of water and a trivet to the inner pot of your Instant Pot and place the cheesecake on the trivet. Seal the lid and set on high manual pressure for 60 minutes with a 10 minute natural release.
Step 11: Once you can open the Instant Pot, remove the cheesecake and remove the aluminum foil and allow the cheesecake to cool to room temperature. Once it has cooled, transfer to the refrigerator to set overnight, or at least 6 hours.
SUBSTITUTIONS AND VARIATIONS
- If you don’t have heavy whipping cream, or just simply don’t want to use it for whatever reason, you can replace with full fat sour cream.
- You can replace the flour in the recipe with cornstarch. I would recommend using about 1-1 ½ tablespoons of cornstarch.
- If you want to add in pecans, coconut, or pineapple into the carrot cake batter, feel free to do that! I would add about ¼ cup of each.
- If you want to pipe on some frosting like I did in my photos, double the frosting recipe that I give you below 🙂
FAQ’S
MY CHEESECAKE DOESN’T LOOK COOKED WHEN I TAKE IT OUT OF THE INSTANT POT.
That is okay! The cheesecake will look a little undercooked when you first remove it from the pot. As it cools it will begin to thicken and set. If you think that it is too undercooked, I would recommend adding it back into the Instant Pot for about five minutes, but not much longer than that.
DO I COVER THE ENTIRE SPRINGFORM IN ALUMINUM FOIL?
Yes. I like to use one large piece of foil that overlaps to keep any moisture out. I have had readers tell me that they also use a paper towel under the foil and it seems to work well for them.
DO I REMOVE THE ALUMINUM FOIL RIGHT AFTER REMOVING THE CHEESECAKE FROM THE INSTANT POT?
Yes, remove the foil as soon as it is cool enough for you to touch it. Also, leave it uncovered in the refrigerator overnight as well.
MORE RECIPES YOU WILL LOVE!
INSTANT POT BLUEBERRY SWIRL CHEESECAKE
INSTANT POT STRAWBERRY CRUNCH CHEESECAKE
If you love this INSTANT POT CARROT CAKE CHEESECAKE as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
RECIPE
Instant Pot Carrot Cake Cheesecake
Equipment
- Pressure Cooker
- 7" springform pan
- stand mixer or electric hand mixer
Ingredients
Cheesecake
- 16 oz. cream cheese room temperature
- ½ cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- 2 large eggs
Carrot Cake
- ½ cup + 2 tablespoons flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup vegetable oil
- 2 tablespoons applesauce
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup carrots finely grated
Topping
- 2 oz. cream cheese room temperature
- 1 tablespoon butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cheesecake:
- Prepare a 7-inch springform pan by spraying generously with nonstick spray and add a round of parchment paper in the bottom.
- In the bowl of a stand mixer, cream the cream cheese for 4-5 minutes until completely smooth and fluffy. Scrape the sides and bottom of the bowl then add in the sugar and flour. Mix until just combined.
- Mix in the granulated sugar, flour, and vanilla. Mix until just combined. Scrape the sides and bottom of the bowl.
- Slowly pour in the heavy whipping cream. Mix on low speed until combined and then slowly increase speed to high for 1-2 minutes. Scrape the sides and bottom of the bowl and make sure all of the ingredients are combined and smooth.
- Add the eggs in one at a time and mix until JUST combined. Be careful not to over mix the eggs.
Carrot Cake:
- Prepare the carrot cake batter by adding the flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a medium bowl and whisk to combine. Set aside.
- In the bowl of a stand mixer equipped with a whisk attachment, add the vegetable oil, applesauce, granulated sugar, brown sugar, egg, and vanilla. Whisk until combined and lighter in color.
- Add the dry ingredients into the wet and mix until there are no dry spots remaining. Fold in the shredded carrots with a spatula until evenly distributed throughout the batter.
- Pour about ⅓ of the cake batter into the bottom of the springform pan and smooth. Use a large spoon to dollop about ⅓ of the cream cheese mixture on top, do not swirl. Continue with two more layers ending with the cake batter.
- Cover the springform completely in aluminum foil and make sure to seal around the top edges of the pan as best as you can to keep any extra moisture out.
- Add about 1 cup of water and a trivet to the inner pot of your Instant Pot and place the cheesecake on the trivet. Seal the lid and set on high manual pressure for 60 minutes with a 10 minute natural release.
- Once you can open the Instant Pot, remove the cheesecake and remove the aluminum foil and allow the cheesecake to cool to room temperature. Once it has cooled, transfer to the refrigerator to set overnight, or at least 6 hours.
Topping
- Once the cheesecake is set, Run hot water around the OUTSIDE of the springform, being careful not to get water on the cheesecake. This will help release the cake from the sides. Remove the outer spring and transfer to a serving plate if desired.
- make the topping by combining all ingredients into a small mixing bowl and whisk using a hand mixer until light and fluffy. About 5 minutes.
- Add frosting onto the top of the cheesecake and smooth evenly.
- If you wish to pipe a border on the cheesecake, double the recipe above, add the remaining frosting into a pastry bag fitted with a large star tip and frost a border along the top of the cheesecake
- Serve immediately or keep in an airtight container in the refrigerator for up to three days.
Jeff
Did I just miss the carrot amount?
Brittany
You didn't! That was my mistake. I will get that fixed asap! The measurement should be 1/2 cup finely grated carrots. Thank you for pointing that out!