Recipe#8357

Title: Carrot 01

From: Janet Morrissey janetm@online1.magnus1.com 
 Newsgroups: rec.food.recipes 
 Subject: Carrot Cheesecake 
 Date: 16 Apr 1995 21:39:45 -0600 
 Message-ID: <199504101211.IAA26256@online1.magnus1.com> 

1 cup graham cracker crumbs
 3 Tbsps. sugar
 1/2 tsp ground cinnamon
 3 Tbsps. butter
 3 pkgs (8-ounce) cream cheese, softened, divided
 1/2 cup sugar
 1/2 cup flour, divided
 4 eggs
 1/4 cup orange juice
 1 cup finely shredded carrots
 1/4 cup raisins
 1/2 tsp. ground nutmeg
 1/4 tsp. ground ginger
 1 Tbsp. orange juice
 1 cup sifted powdered sugar
 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.