Carrot Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 8 | Servings | |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 3 | T | Sugar |
| 1/2 | t | Ground cinnamon |
| 3 | T | Butter |
| 3 | 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 | t | Ground nutmeg |
| 1/4 | t | Ground ginger |
| 1 | T | Orange juice |
| 1 | c | Sifted powdered sugar |
INSTRUCTIONS
From: Janet Morrissey <janetm@online1.magnus1.com> 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 Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 104.4mg
Sodium: 46.9mg
Potassium: 148.4mg
Carbohydrates: 55g
Fiber: <1g
Sugar: 46.8g
Protein: 4.4g