Carrot Cake Cheesecake

Title:
Carrot Cake Cheesecake

Yield:
1 Servings

Categories:
Cheesecakes




Ingredients:





          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.


 


 Recipe By     : Janet Morrissey 


 


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