Carrot Cake Cheesecake
Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter
Filling:
24 ounces cream cheese, softened and divided
1/2 cup sugar
1/2 cup flour, divided
4 eggs
1/4 cup orange juice
1 cup carrots, finely shredded
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Topping:
1 tablespoon orange juice
1 cup powdered sugar, sifted
Heat oven to 325F. Mix crumbs, sugar, cinnamon and butter and press onto bottom of a 9 inch springform pan. Bake for 10 minutes. Increase oven temperature to 450F. 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 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 1/2 package cream cheese 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 shredded carrot, if desired. Serves 10.
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