BamsBBQ
03-06-2009, 01:14 AM
Crust
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon 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 nutmeg
1/4 cup ginger
Topping
1 tablespoon orange juice
1 cup powdered sugar
Preheat over to 325 degrees.
Mix crumbs, sugar, cinnamon and butter and press onto bottom of a 9-inch springform pan. Bake for 10 minutes.
Increase oven temperature to 450 degrees. Beat 2 1/2 packages cream cheese, sugar and 1/4 cup flour at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in juice.
Toss flour, carrots, raisins and spices together. Add to cream cheese mixture and blend well. Pour over crust.
Bake for 10 minutes, then reduce oven temperature to 250 degrees and continue baking for another 55 minutes.
Turn off oven and let cheesecake stand for another hour in the oven. Do not open the oven door.
Loosen cake from rim of pan. Let cool completely, then refrigerate.
Beat remaining 1/2 package of cream cheese and juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake.
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon 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 nutmeg
1/4 cup ginger
Topping
1 tablespoon orange juice
1 cup powdered sugar
Preheat over to 325 degrees.
Mix crumbs, sugar, cinnamon and butter and press onto bottom of a 9-inch springform pan. Bake for 10 minutes.
Increase oven temperature to 450 degrees. Beat 2 1/2 packages cream cheese, sugar and 1/4 cup flour at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in juice.
Toss flour, carrots, raisins and spices together. Add to cream cheese mixture and blend well. Pour over crust.
Bake for 10 minutes, then reduce oven temperature to 250 degrees and continue baking for another 55 minutes.
Turn off oven and let cheesecake stand for another hour in the oven. Do not open the oven door.
Loosen cake from rim of pan. Let cool completely, then refrigerate.
Beat remaining 1/2 package of cream cheese and juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake.