* Exported from MasterCook * Carrot And Raisin Cheesecake Recipe By : Janet Morrissey Serving Size : 1 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 c Graham cracker crumbs 3 tb Sugar 1/2 ts Cinnamon 3 tb Butter -- melted Filling: 24 oz Cream cheese -- softened & - divided 1/2 c Sugar 1/2 c Flour -- divided 4 Eggs 1/4 c Orange juice 1 c Carrots -- finely shredded 1/4 c Raisins 1/2 ts Nutmeg 1/4 ts Ginger ToppingL 1 tb Orange juice 1 c Powdered sugar -- sifted Heat over to 325°F. Mis crumbs, sugar, cinnamon, and butter and press onto the bottom of a 9" springform pan. Bake for 10 minutes. Increase oven to 450°F. Beat 2-1/2 packages cream cheese, sugar, and 1/4 cup flour at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Mix in juice. Combine remaining flour, carrots, raisins, and spices. Add to cream cheese mixture. Mix well. Pour over crust. Bake 10 minutes. Reduce oven to 250°F and continue baking for 40 minutes. Turn off oven and let cake cool in oven for at least 1 hour. Remove from oven and loosen cake from sides of pan. When completely cooled, refrigerate for at least 2 hours, preferably over night. Beat remaining 1/2 package of cream cheese and juice until well blended. Gradually add powdered sugar, mixing until well belnded. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots. (What I like best about this is that I can pretend that this is actually good for me. ) - - - - - - - - - - - - - - - - - -