Have your carrot cake and your cheesecake too with this delicious recipe for a Carrot Cake Cheesecake! It’s the perfect combination of these two classic desserts.
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Last week, I shared my top 10 recipes from 2018. It was no surprise to me that my Keto Carrot Cake was number one. It has consistently been one of my most visited recipes and the reviews are almost all extremely positive.
I had already been wanting to make this cheesecake version of my carrot cake, but seeing the popularity of the original definitely made me get a move on!
If you have seen any of my other cheesecake recipes, you know that I am a firm believer that their is no better way to make a cheesecake then in the instant pot. It delivers a perfect cheesecake every single time without any worry of over cooking.
I have included the recipe video for my Chocolate Peanut Butter Cheesecake so that you can see the technique for cooking a cheesecake in the instant pot.
But don’t worry, I have included instructions for baking in the oven if you aren’t convinced or if you don’t have an instant pot. If you are baking in the oven, the best way is to use a water bath. I have described that in the recipe instructions, but you can check out THIS video for a demo as well.
Ingredients and Substitutions
For the carrot cake layer, I used my original carrot cake recipe. For possible substitutions be sure to check out the original post, and don’t forget to read the comments as well since many readers have offered helpful substitutions.
If you aren’t a fan of my Carrot Cake, or if you don’t have all of the ingredients. You can swap it for any low carb carrot cake that you like. You can get a keto carrot cake mix from Good Dee’s and Lisa at Low Carb Yum Has a great recipe which you can find HERE.
The cheesecake layer is a pretty typical cheesecake. You can substitute the sweetener with any that you like, although it should be a bulk sweetener and not a liquid. Also, you will want to be sure to check the conversion ratios.
When making this recipe, I had no intention of adding a frosting. But honestly the best part of a carrot cake is the frosting so I went ahead and added a thin layer. Not only does it taste delicious, but it makes the cheesecake so pretty! However, you can omit this layer, as well as the chopped pecans on top if you wish.
I used Lakanto Monk Fruit Sweeteners in this recipe. They are some of my favorites because they don’t get as gritty as other low carb sweeteners tend to do, and I also don’t notice as much of a cooling effect.
You can get Lakanto on Amazon or directly from the Lakanto website. Right now you can get 10% off with the code “THISMOMSMENU” when you order from the Lakanto Website!
Be sure to check out these other great recipes:
- Chocolate Peanut Butter Cheesecake | Keto, Instant Pot
- Banana Bread Bottom Cheesecake | Keto, Instant Pot
- Keto Carrot Cake with Cream Cheese Frosting
Carrot Cake Cheesecake | Keto, Instant Pot
Ingredients
For the bottom, carrot cake layer:
- 1/4 cup Confectioners Erythritol
- 2.5 tbsp Butter softened
- 2 Large Eggs
- 1 tbsp Almond Milk, or other preferred milk
- 1/2 tsp Vanilla Extract
- 3/4 cup Almond Flour
- 1 tbsp Coconut Flour
- 1/2 tbsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Allspice
- 1/4 cup Grated Carrot
For the cheesecake layer:
- 8 oz Cream Cheese Softened
- 1/4 cup Confectioners Erythritol
- 1 tsp Vanilla Extract
- 1/4 cup Sour Cream
- 1/4 cup Heavy Whipping Cream
- 1 Large Egg
For the Topping (optional):
- 1 oz Cream Cheese Softened
- 1/4 tsp Vanilla Extract
- 1 tbsp Heavy Whipping Cream
- 2 tbsp Confectioners Erythritol
- 1/4 cup Chopped Pecans
Instructions
- Preheat the oven to 350 Degrees F and grease a 7″ or 8″ Springform pan with non-stick spray.
- In a large bowl, beat together the erythritol and butter until fluffy. Beat the eggs in, then the almond milk and vanilla. Next, beat in the almond flour, coconut flour, baking powder, and spices.
- Fold in the shredded carrot and mix just until it is well integrated into the batter.
- Transfer to prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool to the touch at room temp, before adding the cheesecake layer.
- While carrot cake is cooling, prepare the cheesecake filling. In a large bowl, combine the cream cheese and erythritol using an electric hand mixer, until smooth and creamy. Add in the vanilla, sour cream, and heavy cream and mix until well combined.
- Add the egg, and mix just until combined. Be careful not to over mix the egg, as it will change the texture of the cheesecake.
- Pour this mixture into the pan, on top of prepared carrot cake.
To bake in the instant pot:
- Wrap the cheesecake with foil – crimping around the edges so that it stays secure.
- Pour 1 1/2 cup of water into the inner liner of your instant pot and place the trivet in the bottom, keeping the handles folded up.
- Fold a large piece of aluminum foil (about 2 feet) 4 times to make a sling that you will use to lift the cheesecake out of the IP when it’s done cooking.
- Lay the sling out, and set the cheesecake on top of it, centered. Gather up the two ends and carefully lift the pan, and set it into the instant pot. Leave the sling in place, just folding the edges over.
- Secure the lid on your instant pot and set the steam vent to the sealing position.
- Press “manual” and then the + or – button to adjust the time to 30 minutes. (make sure it is set to HIGH pressure)
- When the cooking cycle ends, allow pressure to naturally release and carefully remove cheesecake from pot using the sling.
- Leave it covered for about 30 minutes, then carefully peel off the foil. Let it sit at room temp for about 1 hour, then refrigerate for about 4 hours before serving or removing from springform pan (tough, I know!)
For baking in the oven:
- Preheat oven to 400°F. Place a large pan filled with 1/2 inch of water in the oven.
- Carefully place cheesecake into the preheated water bath in the oven. Bake for 10 minutes, then turn the oven down to 350°F and bake for 25-30 minutes or until top is browned and the cheesecake is only slightly jiggly. Remove from oven and allow to sit at room temp for 1 hour, then in chill in the refrigerator for at least 4 hours before serving or removing from springform pan.
For the optional topping:
- Combine all of the ingredients except the pecans in a small bowl. Once they are well combined, microwave for 10-15 seconds making the frosting pourable.
- Once cheesecake is cooled, pour the frosting over the top and spread into a thin, even layer.
- Top with the chopped pecans if desired.
I made this and it taste great. However the cheesecake part was less than 1/2 inch…is that what it is supposed to be
Hi Teresa, Glad to hear that you thought it tasted good and sorry to hear that it was so short 🙁 The cheesecake layer should be about 1.5-2 inches. What size pan did you use?
Mine did the same in an 8 inch pan. In fact, the whole thing was only about a. Inch tall. Tastes great, gets a good laugh at height
Thank you for the Carrot Cake cheesecake recipe…I do have a question please…I understand that the net carbs will be only 4 but what I don’t understand is what size serving equals the net carbs???? Thanks in advance for your response…
Cindy
Hi Cindy! One serving is 1/8th of the cake. Hope you enjoy!
Thank you so much for your reply…. I’ll let you know how it turned out when I make it…It looks delicious!!
Every component is good on its own, add them together for perfection!
Hi – Just put this in the Instant Pot….are we able to freeze it so that it is ready faster? 😬
Hi Lynn! It freezes really well 🙂 I prefer to slice it and freeze the slices individually. Hope this helps!
hey! just a little confused on if i bake the carrot cake first and then pour the cheesecake on top, then bake altogether for an additional 25 minutes?? sorry i’m new to cheesecakes! but really want to make this one.
Hi Erica, You are exactly right. You will bake the carrot cake layer, then add the cheesecake layer directly on top, then bake them all topgether. Let me know how it goes!
If using the instant pot method, do you still have to bake the carrot cake in the oven first?
Hi Shaye! Yes, you still will need to bake the carrot cake layer in the oven. Otherwise, it won’t support the cheesecake filling and the two will get all mixed together. Hope that helps, if you try it out be sure to let me know what you think!
Hi
What size instant pot does this recipe apply to
Hi Deb! I used a 6qt IP. Hope that helps!
Do you a video for this dessert?
Not Yet 🙂 It’s definitely on my to-do list though so stay tuned!
Hi this looks amazing! Did you use a 7 inch springform pan?
Hi Kathy, I have made this with both a 7″ and 6″ springform pan and both work fine. Hope that helps 🙂
This recipe turned out great! I served it with a homemade Keto caramel sauce and it was a huge hit. I will definitely be making it again. Thank you!
Thanks for the great review Wendi!
This is SO good! I can’t thank you enough for sharing this recipe.
I made the topping for it and it was the perfect complement to the cake. It also hid the little smudge from the aluminum foil that was made when I took it off. 😉
This was my first time making a cheesecake in the Instapot. I’ll never go back to the oven method.
Can you do a swirl with the two? Would this recipe do well that way? That’s how I sometimes do a regular cheesecake carrot cake.
Hi Lauren!
That is a great question! I haven’t tried it myself so I am honestly not completely certain. If you are familiar with the process using a regular cheesecake, then I definitely think it would be worth a shot with this keto version since they are so similar.
If you try it I would love to hear how it goes!
Hi this looks so good and I’m excited to make it. I have a question. Have you ever tried doubling the recipe and baking it in a 9 in springform pan? What do you think I’d increase the baking times to?
Thanks a bunch, Sonia
I want to try this today. Did you have success?
Hi! Just wondering if you know the nutrition facts Without the frosting?? Since it said optional I didn’t know if it would make a huge difference. We just like to track macros!!
I just made it with 9” springform. I doubled the recipe after pouring in the carrot and realizing it would end up like a crust! I did have to increase the baking times, for the carrotlayer prolly another 10-15, for the cheesecake layer I just did 400 degrees for 15 min, then another 25, then another 10-15 (I set timer for increments of 5 min and kept watch on the color on top). Hope this is helpful! Haven’t tried it yet but I have a feeling it’s gonna be a hit!
Oh also I crushed a few pecans and threw them on top of the carrot with about 5 min to go to add another little crunch layer. Well see!
how did you like it? did the cooking time work when doubling it?
Can I use heavy whipping cream as the milk in the carrot cake layer?
Hi Alison! I would do 50/50 heavy cream and water. Hope that helps 🙂
How long is the IP natural release supposed to take?