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  • Carrot Cake Cheesecake

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    Carrot Cake Cheesecake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Crust-----
    • 1 c. Graham Cracker Crumbs
    • 3 Tbsp. Sugar
    • 1/2 tsp Grnd Cinnamon
    • 3 Tbsp. Butter Filling-----
    • 24 ounce Cream Cheese -- softened & Divided
    • 1/2 c. Sugar
    • 1/2 c. Flour -- divided
    • 4 x Large eggs
    • 1/4 c. Orange Juice
    • 1 c. Carrots -- finely shredded
    • 1/4 c. Raisins
    • 1/2 tsp Grnd Nutmeg
    • 1/4 tsp Grnd Ginger Topping-----
    • 1 Tbsp. Orange Juice
    • 1 c. Powdered Sugar -- sifted

    Directions

    1. Heat oven to 325 F. Mix crumbs, sugar, cinnamon, and butter and press onto bottom of a 9-inch springfrom pan. Bake for 10 min.
    2. Increase oven temperature to 450 F. Beat 2 1/2 pkgs. cream cheese, sugar, and 1/4 c. flour at medium speed till well blended. Add in Large eggs, 1 at a time, mixing well after each addition. Blend in juice.
    3. Add in combined remaining flour, carrots, raisins, and spices and mix well.
    4. Pour over crust.
    5. Bake for 10 min and then reduce oven temperature to 250 F and continue baking for 55 min. Turn off oven and let cheesecake cold for one hour inside cooling oven. Loosen cake from rim of pan. Let cold completely and then chill.
    6. Beat remaining 1/2 package cream chees and juice till well blended.
    7. Gradually add in powdered sugar, mixing till well blended. Spread over top of cheesecake.
    8. Garnish with additional raisins and orange zest or possibly shreedded carrot, if you like.

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