Carrot cake cheesecake
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Carrot cake cheesecake
  Cheesecakes    Carrots    Cakes  
Last updated 6/12/2012 12:46:41 AM. Recipe ID 7081. Report a problem with this recipe.
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      Title: Carrot cake cheesecake
 Categories: Cheesecakes
      Yield: 1 Servings
 
           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.
  
  




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Recipe ID 7081 (Apr 03, 2005)

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