The best delicious Carrot & Raisin Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot & Raisin Cheesecake recipe today!
Hello my friends, this Carrot & Raisin Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Carrot & Raisin Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Carrot & Raisin Cheesecake.
What Makes This Carrot & Raisin Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot & Raisin Cheesecake.
Ready to make this Carrot & Raisin Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Crust—–
1 c Graham Cracker Crumbs
3 tb Sugar
1/2 ts Cinnamon
3 tb Butter — melted
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 Nutmeg
1/4 ts Ginger
Topping—–
1 tb Orange Juice
1 c Powdered Sugar — sifted
Heat over to 325F.
Mis crumbs, sugar, cinnamon, and butter and press onto the bottom of a
9-inch springform pan. Bake for 10 minutes.
Increas oven to 450F.
Beat 2 1/2 packages cream cheese, sugar, and 1/4 xup flour at medium
speed until well blended. Add eggs, one at a time, mixing well after
each addition. Mix in juice.
Combine remaining flour, carrots, raisins and spices. Add to cream
cheese mixture. Mix well. Pour over crust.
Bake 10 minutes. Reduce oven to 250F and continue baking for 40
minutes. Turn off oven and let cake cool in oven for at least 1 hour.
Remove from oven and loosen cake from sides of pan. When completely
cooled, refrigerate for at least 2 hours, preferably over night.
Beat remaining 1/2 package of cream cheese and juice until well
blended. Gradually add powdered sugar, mixing until well belnded.
Spread over top of cheesecake. Garnish with additional raisins and
finely shredded carrots.
(What I like best about this is that I can pretend that this is
actually good for me. grin)
Yields
1 Servings
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