Title: Carrot cheesecake
 Categories: Pie
      Yield: 8 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Graham cracker crumbs
      3 tb Sugar
    1/2 ts Ground cinnamon
      3 tb Butter

MMMMM--------------------------FILLING-------------------------------
      3 pk (8-oz) cream cheese;
           -softened, divided
    1/2 c  Sugar
    1/2 c  Flour; divided
      4    Eggs
    1/4 c  Orange juice
      1 c  Finely shredded carrots
    1/4 c  Raisins
    1/2 ts Ground nutmeg
    1/4 ts Ground ginger

MMMMM--------------------------TOPPING-------------------------------
      1 tb Orange juice
      1 c  Sifted powdered sugar
 
  From: Janet Morrissey 
  
  Date: 16 Apr 1995 21:39:45 -0600
  
  Heat oven to 325F. Mix crumbs, sugar, cinnamon, and butter and press
  onto bottom of a 9-inch springfrom 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 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.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe