Carrot Cheesecake
It's carrot cake. It's cheesecake. It's the best of both worlds. Carrot cheesecake will prove that you can have your cake and eat it too! This delicious recipe packs great flavor and is an easy cheesecake recipe.
Cooking Time1 hr 15 min
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons plus 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1/2 cup flour
- 4 large eggs
- 1/4 cup unsweetened orange juice
- 1 cup carrot, finely shredded
- 1/4 cup raisins
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon unsweetened orange juice
- 1 cup sifted powdered sugar
Instructions
- Heat oven to 325 degrees F. Mix crumbs, sugar, cinnamon, and butter and press onto bottom of a 9-inch springfrom pan. Bake for 10 minutes.
- Increase oven temperature to 450 degrees F. 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 250 degrees F 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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