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448 calories per serving view nutrition facts
10 servings
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| 1 | cup | graham cracker crumbs | |
| 3 | tablespoons | sugar | |
| 3 | tablespoons | butter | or margarine, melted |
| 24 | ounces | cream cheese | softened |
| 1/2 | cup | sugar | |
| 1/2 | cup | flour, unbleached all-purpose | |
| 4 | large | eggs | |
| 1/4 | cup | orange juice | unsweetened |
| 1 | cup | carrot | finely shredded |
| 1/4 | cup | raisins, seedless | |
| 1/2 | teaspoon | nutmeg | ground |
| 1/4 | teaspoon | ginger | ground |
| 1 | tablespoon | orange juice | unsweetened |
| 1 | cup | powdered sugar | sifted |
Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.
| % Daily Value* | |
| Total Fat 30.0g | 46% |
| Saturated Fat 18.0g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 286mg | 12% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 1.0g | 3% |
| Sugars 27.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 66% | Vitamin C | 6% | |
| Calcium | 8% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This recipe definitely needs some "tweaking", but it still tasted pretty good. I added a little soy sauce & white wine & sherry.
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