Instructions: In a small saucepan, melt butter and sugar, stir until well mixed. Add graham cracker crumbs and cinnamon. Press into the bottom of a well greased 7-inch springform pan.

Combine softened cream cheese, sugar and flour with an electric mixer until well blended. Add eggs, one at a time, until well blended. Add 1/4 cup of orange juice, carrots, raisins, nutmeg and cinnamon. Mix well.

Pour into prepared springform pan. Cover the pan with a greased piece of foil, tightly fitting it around the edges so no moisture can get in.

Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the pan in and out of the pressure cooker.

In a 5-quart or larger pressure cooker, add water and insert trivet. Lower pan into pressure cooker with strip of folded foil. Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 35 minutes.

Remove from heat and use Natural Release Method.

Combine remaining 2 ounces cream cheese, 1 tablespoon orange juice and powdered sugar, mix until smooth.

Remove pan and uncover. Spread top of cheesecake with cream cheese mixture. After cheesecake cools, run a knife around the edge of the pan and unlatch pan. Refrigerate for 3 to 6 hours before serving.

This recipe yields 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.