Title: Carrot Cheesecake
Categories: Pie
Yield: 8 Servings

-----------------------------------CRUST-----------------------------------
1 c Graham cracker crumbs
3 tb Sugar
1/2 ts Ground cinnamon
3 tb Butter

----------------------------------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

----------------------------------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.

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/DESSERTS

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