Carrot and Raisin Cheesecake



10 servings




1 cup Graham cracker crumbs
3 tbsp. granulated sugar
3 tbsp. margarine, melted


1-1/2 lb. cream cheese, softened
1/2 cup granulated sugar
1/2 cup unbleached all-purpose flour
4 lg. eggs
1/4 cup unsweetened orange juice
1 cup finely shredded carrot
1/4 cup raisins
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 tbsp. unsweetened orange juice
1 cup powdered sugar, sifted


Combine crumbs, granulated sugar, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.

Combine 20 oz. cream cheese, granulated sugar and 1/4 cup flour, mixing at medium speed on electric mixer until well blended. Blend in eggs and juice. Combine and add remaining flour, carrots, raisins, and spices; mix well. Pour over crust.

Bake at 450°F for 10 minutes. Reduce oven temperature to 250°F; continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.

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