Prepare a 7-inch springform pan by greasing it lightly with nonstick baking spray and set it aside.
In a large bowl, using a hand mixer beat oil and brown sugar until light and fluffy. This process usually takes about three to five minutes. The mixture should look pale and airy, indicating that it has been well combined and aerated.
Add in eggs and vanilla and mix until combined. Make sure to incorporate them thoroughly. The eggs add moisture and structure to your cake, while the vanilla enhances the overall flavor profile.
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. Be careful not to overmix; you want to maintain the cake’s light texture.
Add in the carrots, raisins, and chopped walnuts, and fold evenly using a spatula. The carrots add moisture, while the raisins and nuts provide texture and flavor. Ensuring an even distribution of the ingredients will enhance the overall taste.
Pour the carrot cake mixture onto the bottom of the springform pan and distribute it evenly. Set aside. You want the mixture to be as level as possible, ensuring even baking. This step is crucial for a uniform texture.
In another large bowl, add the cream cheese and beat on high speed for 3 to 4 minutes or until creamy and smooth. Stop to scrape down the sides and bottom of the bowl a few times. This ensures all the ingredients are well incorporated. The cream cheese should be velvety and lump-free, providing a perfect base for your cheesecake.
Add in white granulated sugar and flour and mix until fully combined. Scrape the sides and bottom of the bowl. This step is important to ensure that your cheesecake filling is sweetened evenly and no lumps remain.
Add in the sour cream, cream, and vanilla extract and mix until just combined. Make sure to again scrape the sides and bottom of the bowl. The mixture should be smooth with no lumps, indicating that it is ready for the next step.
Add the eggs one at a time, beating well after each addition, careful not to overmix here. Overmixing can lead to cracks in your cheesecake, so gently combine until incorporated.
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. This helps to ensure a flat surface and prevents any bubbling during the cooking process.
Cover the springform pan entirely (top, sides, and bottom) with aluminum. This step is crucial for cooking evenly and preventing excess moisture from entering the cheesecake.
Prepare the Instant Pot by adding in a trivet with handles and one cup of water. This water will create steam, helping to cook the cheesecake evenly.
Place the cheesecake onto the trivet and seal the lid. Make sure the lid is secure to prevent steam from escaping during cooking.
Cook on high pressure for 45 minutes, followed by a Naturally Pressure Release. This allows the cheesecake to set properly and avoids it from sinking or cracking.
Once done, open the lid, remove the cheesecake, and allow it to fully cool on the counter. Be patient; this step is important for the texture.
Once cooled, place in the refrigerator for at least 8 hours but best overnight. This chilling time allows the flavors to meld and the cheesecake to firm up beautifully.
Once ready to serve, beat the cream cheese and butter until light and fluffy. This will be your frosting, adding an extra level of creaminess.
Add powdered sugar, one cup at a time, and vanilla, and mix well for 4 to 5 minutes. If the frosting is too runny, keep adding more sugar until it reaches your desired consistency.
Add the frosting on top of the cheesecake and drizzle with caramel and garnish with chopped nuts. This final touch makes your Instant Pot Carrot Cake Cheesecake not only delicious but also visually stunning.
Serve and enjoy!
