Carrot'N' Raisin Cheesecake

2 hours Prep: 45 minutes Cook: 75 minutes

1119 calories per serving view nutrition facts

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Ingredients

1	cup	graham cracker crumbs
3	tablespoons	sugar	granulated
3	tablespoons	margarine	melted
24	ounces	cream cheese	softened
1/2	cup	sugar	granulated
1/2	cup	flour, all-purpose
4	large	eggs	large
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

Directions

Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan.

Bake at 325 degrees F. for 10 minutes.

Combine 20 ounces cream cheese, granulated sugar and 1/4 cup flour, mixing at medium speed on electric mixer until well blended.

Blend in eggs and juice.

Add combined remainig flour, carrots, raisins, and spices; mix well.

Pour over crust.

Bake at 450 degrees F for 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.

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Nutrition Facts

Serving Size 370g

Amount per Serving

Calories 1119 61% of calories from fat

	% Daily Value*
Total Fat 75.0g	116%
Saturated Fat 41.0g	207%
Trans Fat 0.0g
Cholesterol 403mg	134%
Sodium 768mg	32%
Total Carbohydrate 94.0g	31%
Dietary Fiber 2.0g	8%
Sugars 68.0g
Protein 22.0g	45%

Vitamin A	167%		Vitamin C	14%
Calcium	19%		Iron	24%

* 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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Dutch Baby Pancakes

This is an excellent dish for breakfast or dinner. Very simple, light, and can be topped with anything. I like frozen cherries cooked in a little Cherry Kiajafa, some sugar and maybe a little cornstarch to thicken the sauce. Keep an eye on them, oven temps can vary a lot and you don't want to burn them but you want to be sure they cool all the way.