Carrot and Raisin Cheesecake

• 1 cup Graham cracker crumbs
• 3 tbsp. granulated sugar
• 3 tbsp. margarine, melted
• 1-1/2 lb. cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup unbleached all-purpose flour
• 4 lg. eggs
• 1/4 cup unsweetened orange juice
• 1 cup finely shredded carrot
• 1/4 cup raisins
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1 tbsp. unsweetened orange juice
• 1 cup powdered sugar, sifted

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

graham cracker crumbs, sugar, margarine, cream cheese, granulated sugar, flour, eggs, orange juice, carrot, raisins, ground nutmeg, ground ginger, orange juice, powdered sugar

Taken from www.foodgeeks.com/recipes/3575 (may not work)