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instant pot carrot cake cheesecake

Instant Pot Carrot Cake Cheesecake

Instant Pot Carrot Cake Cheesecake is a delicious combination of my famous carrot cake and the smoothest and creamiest cheesecake. Easy to make with this fool-proof recipe and technique.
Course Dessert
Cuisine American
Keyword Instant Pot Carrot Cake Cheesecake
Prep Time 30 minutes
Cook Time 45 minutes
Chill 8 hours
Total Time 9 hours 15 minutes
Servings 6 slices
Calories 871kcal
Author Catalina Castravet


Carrot Cake Layer:

  • 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

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 eggs room temperature

Topping (optional):

  • 4 oz. cream cheese room temperature
  • 1/2 cup unsalted butter room temperature
  • 1 1/2 cups powdered sugar or more
  • 1/2 teaspoon vanilla extract
  • Caramel sauce
  • Walnuts or pecans


  • Prepare a 7-inch springform pan by greasing it lightly with nonstick baking spray and set it aside.

Carrot Cake Layer:

  • In a large bowl, using a hand mixer beat oil and brown sugar until light and fluffy.
  • Add in eggs and vanilla and mix until combined.
  • Add flour, baking soda, cinnamon, nutmeg, and salt and using a spatula or with the mixer on low speed, fold into the wet ingredients until well combined.
  • Add in the carrots, raisins, chopped walnuts, and fold evenly using a spatula.
  • Pour the carrot cake mixture onto the bottom of the springform pan and distribute it evenly. Set aside.

Cheesecake Filling:

  • In another large bowl, add the cream cheese and beat on high speed for 3-4 minutes or until creamy and smooth. Stop to scrape down the sides and bottom of the bowl a few times.
  • Add in the sugar and flour and mix until fully combined. Scrape the sides and bottom of the bowl.
  • Add in the sour cream, cream, and vanilla extract and mix until just combined. Ake sure to again scrape the sides and bottom of the bowl. The batter should be smooth with no lumps.
  • Add the eggs one at a time, beat well after each addition, careful not to overmix here.
  • Scoop gently the cheesecake filling on top of the carrot cake and make sure the top is smooth. Gently tap the pan on the counter to remove any air bubbles.
  • Cover the springform pan entire (top, sides and bottom) with aluminum.
  • Prepare the Instant Pot by adding in a trivet with handles and one cup of water.
  • Place the cheesecake onto the trivet and seal the lid.
  • Cook on high pressure for 45 minutes, followed by a Naturally Pressure Release.
  • Once done, open the lid, remove the cheesecake and allow to fully cool on the counter.
  • Once cooled, place in the refrigerator for at least 8 hours but best overnight.


  • Once ready to serve, beat the cream cheese and butter until light and fluffy.
  • Add powdered sugar, one cup at a time, and vanilla, and mix well for 4-5 minutes. If the frosting is too runny, keep adding more sugar.
  • Add the frosting on top of the cheesecake and drizzle with caramel and garnish with chopped nuts.
  • Serve and enjoy!



Calories: 871kcal | Carbohydrates: 99g | Protein: 16g | Fat: 71g | Saturated Fat: 46g | Cholesterol: 221mg | Sodium: 850mg | Potassium: 552mg | Fiber: 3g | Sugar: 71g | Vitamin A: 4966IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 3mg