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Slice of carrot cake cheesecake on a white plate with a fork. Rest of cheesecake in background.

Instant Pot Carrot Cake Cheesecake Recipe

Enjoy the taste of carrot cake and cheesecake and not sure which to make? No need to choose when you can make this carrot cake cheesecake recipe! It is made right in the Instant Pot too, so no need to heat up the kitchen to enjoy this one.
3 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, Pressure Cooker, Instant Pot, Carrot Cake
Prep Time: 15 minutes
Cook Time: 36 minutes
Total Time: 51 minutes
Servings: 8

Ingredients

  • 20 oz Cream Cheese
  • 1 Cup Crushed Walnuts
  • 4 Tbsp Butter melted
  • 2/3 Cup Flour
  • 3/4 Tsp Cinnamon
  • 3 Cups Splenda or Sugar
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Nutmeg
  • 3 Eggs
  • 3 Tbsp Vanilla
  • 1/2 Large Carrot finely shredded
  • 1/4 Cup Raisins
  • 1 Tbsp Avocado Oil

Instructions

  • In a food processor mix 3/4 nuts, 3 tbsp melted butter, 1/3 cup flour, 1/4 tsp cinnamon and 1/4 cup Splenda or sugar. Mix well.
  • Grease pan well. Add crumb mixture into the pan and press it down on the bottom. When done, pop it in the freezer.
  • In a medium mixing bowl mix 1/4 cup Splenda or sugar, 1/3 cup flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 egg, 1 tbsp vanilla, shredded carrot, 1/4 cup nuts, 1 tbsp butter, raisins, and avocado oil. Mix until fully combined. 
  • Set the cake batter you just mixed to the side.
  • In a food processor or mixing bowl, mix 16 oz cream cheese (that is two packs) 2 eggs, 1 tbsp vanilla, and 2 cups Splenda or sugar. Mix until fully combined.
  • Add the cheesecake mixture into the crust from the freezer.
  • Then pour the carrot cake batter over the cheesecake batter.
  • Using a spoon or fork, carefully run it through the mixtures to mix some of the cake batter into the cheesecake. 
  • Place the trivet into the bottom of the inner pot of the Instant Pot. Then add one cup of water.
  • Carefully set the cheesecake pan down onto the trivet. Place the lid on the pot and make sure the valve is on seal.
  •  Push manual (high pressure) and add a cook time of 36 minutes.
  • When it beeps that it is done, allow to NPR (natural presser release) for five minutes. Then open the valve to venting (quick pressure release) for the rest.
  • When pressure is out, remove the cheesecake from the pot and allow to cool on the counter for about 30-45 minutes. Then move to the fridge to chill the rest of the way. DO NOT remove from pan until fully chilled.
  • While it is chilling, you can mix the frosting. In mixing bowl, mix 4 oz cream cheese, 1 tbsp vanilla, and 1/2 cup sweetener. Mix well.
  • After chilled frost the carrot cake cheesecake with frosting. Top with a few crushed nuts (optional).

Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.