Carrot Raisin Cheesecake Recipe

1 cup graham cracker crumbs

3 tablespoons granulated sugar

1/2 teaspoon cinnamon

3 tablespoons melted butter

Preheat oven to 325 degrees. Combine the crumbs, sugar, cinnamon and butter and press into the bottom of a 9 inch spring form pan. Bake at 325 degrees for 10 minutes.

Filling:

3 (8 ounce) packages of cream cheese, softened

1/2 cup granulated sugar

4 eggs at room temperature

1/2 cup flour

1/4 cup unsweetened orange juice

1 cup finely shredded carrot

1/4 cup raisin

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

increase oven temperature to 450 degrees. With electric mixer on medium speed, combine 2 and 1/2 packages of the cream cheese, the sugar and 1/4 cup flour and lend well. Add the eggs one at a time and blend well after each addition. Blend in the orange juice. Stir together the remaining flour, carrots, raisins and spices and add to the batter, blending well.

Pour over the crust and bake at 450 degrees for 10 minutes. decrease the oven temperature to 250 degrees and continue baking for 55 minutes. Remove from the oven and loosen the cake from the pan with a sharp knife but don't remove the rim. Cool to room temperature and then refrigerate for several hours.

Topping:

Remainder of the cream cheese (1/2 package)

1 tablespoon unsweetened orange juice

1 cup powdered sugar

Mix together the cream cheese and orange juice until well blended. Gradually add the powdered sugar until well blended. Spread over the top of the chilled cheesecake after removing the rim and garnish with additional shredded carrots and raisins if desired.

Serves 12.

Carrot Raisin Cheesecake Recipe-->Baked Cheesecake Recipes