Carrot And Raisin Cheescake

• 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 carrots 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

1. Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan.
2. Bake at 325F (160C)., 10 minutes.
3. Combine 20 ozs cream cheese, granulated sugar and 1/4 cup flour, mixing at medium speed on electric mixer until well blended.
4. Blend in eggsand juice.
5. Add combined remainig flour, carrots, raisins, and spices; mix well.
6. Pour over crust.
7. Bake at 450F (230C)., 10 minutes.
8. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more.
9. Loosen cake from rim of pan; cool before removing rim of pan.
10. Chill.
11. Combine remaining cream cheese and juice, mixing until well blended.
12. Gradually add powdered sugar, mixing until well blended.
13. Spread over top of cheesecake.
14. Garnish with additional raisins and finely shredded carrots, if desired.

graham cracker crumbs, sugar, butter, cream cheese, sugar, flour, eggs, orange juice, carrots, raisins, nutmeg ground, ginger ground, orange juice, powdered sugar

Taken from recipeland.com/recipe/v/carrot-raisin-cheescake-305 (may not work)