Recipe - Carrot Cheesecake

CRUST
1 cup Graham cracker crumbs
3 tablespoon Sugar
One half teaspoon Ground cinnamon
3 tablespoon Butter

FILLING
3 pack (8oz) cream cheese;
softened, divided
One half cup Sugar
One half cup Flour; divided
4 Eggs
One fourth cup Orange juice
1 cup Finely shredded carrots
One fourth cup Raisins
One half teaspoon Ground nutmeg
One fourth teaspoon Ground ginger

TOPPING
1 tablespoon Orange juice
1 cup Sifted powdered sugar

From: Janet Morrissey janetm@online1.magnus1.com

Date: 16 Apr 1995 21:39:45 0600

Heat oven to 325F. Mix crumbs, sugar, cinnamon, and butter and press onto
bottom of a 9inch springfrom pan. Bake for 10 minutes. Increase oven
temperature to 450F. 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 250F 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.

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