Recipe - Carrot Cake Cheesecake

Crust
1 cup Graham Cracker Crumbs
3 tablespoon Sugar
One half teaspoon Ground Cinnamon
3 tablespoon Butter
Filling
24 ounce Cream Cheese softened &
Divided
One half cup Sugar
One half cup Flour divided
4 Eggs
One fourth cup Orange Juice
1 cup Carrots finely shredded
One fourth cup Raisins
One half teaspoon Ground Nutmeg
One fourth teaspoon Ground Ginger
Topping
1 tablespoon Orange Juice
1 cup Powdered Sugar sifted

Heat oven to 325 F. Mix crumbs, sugar, cinnamon, and butter and press onto
bottom of a 9inch springfrom pan. Bake for 10 minutes.

Increase oven temperature to 450 F. Beat 2 One half packages cream cheese,
sugar, and One fourth cup flour at medium speed until well blended. Add eggs, 1 at
a time, mixing well after each addition. Blend in juice.

Add combined remaining flour, carrots, raisins, and spices and mix well.
Pour over crust.

Bake for 10 minutes and then reduce oven temperature to 250 F and continue
baking for 55 minutes. Turn off oven and let cheesecake cool for one hour
inside cooling oven. Loosen cake from rim of pan. Let cool completely and
then refrigerate.

Beat remaining One half package cream chees and juice until well blended.
Gradually add powdered sugar, mixing until well blended. Spread over top of
cheesecake.

Garnish with additional raisins and orange zest or shreedded carrot, if
desired.

Recipe By : Janet Morrissey janetm@MAGNUS1.COM

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini