Crust—–
1 c Graham Cracker Crumbs
3 tb Sugar
1/2 ts Ground Cinnamon
3 tb Butter
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 Ground Nutmeg
1/4 ts Ground Ginger
Topping—–
1 tb Orange Juice
1 c Powdered Sugar — sifted
Heat oven to 325 F. Mix crumbs, sugar, cinnamon, and butter and press onto
bottom of a 9-inch springfrom pan. Bake for 10 minutes.
Increase oven temperature to 450 F. Beat 2 1/2 packages cream cheese,
sugar, and 1/4 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 1/2 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.
Yields
1 Servings