Recipe - Carrot And Raisin Cheesecake

CRUST
1 cup Graham Cracker Crumbs
3 tablespoon Sugar
One half teaspoon Cinnamon
3 tablespoon Butter; melted

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 Nutmeg
One fourth teaspoon Ginger

TOPPING
1 tablespoon Orange Juice
1 cup Powdered Sugar; sifted

Heat over to 325F.

Mis crumbs, sugar, cinnamon, and butter and press onto the bottom of a
9inch springform pan. Bake for 10 minutes.

Increase oven to 450F.

Beat 2 One half packages cream cheese, sugar, and One fourth xup 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 250F 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 One half 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. grin)
Recipe By : Janet Morrissey janetm@MAGNUS1.COM

Posted to MCRecipe Digest V1 #283

Date: Thu, 7 Nov 1996 10:49:13 0500

From: kmeade@IDS2.IDSONLINE.COM (The Meades)