Search
by Ingredient

Carrot Cake Cheesecake

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by kaela

YIELD

1 cake

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

Crust
1 237
3 45
TABLESPOONS ML SUGAR
½ 2.5
TEASPOON ML CINNAMON
ground
3 45
TABLESPOONS ML BUTTER
Filling
24 693.6
OUNCES ML/G CREAM CHEESE
softened
½ 118
CUP ML SUGAR
½ 118
CUP ML ALL-PURPOSE FLOUR
divided
4 4
LARGE LARGE EGGS
¼ 59
CUP ML ORANGE JUICE
1 237
CUP ML CARROTS
finely
¼ 59
½ 2.5
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML GINGER
ground
Topping
1 15
TABLESPOON ML ORANGE JUICE
1 237

Directions

Heat oven to 325℉ (160℃).

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 F.

Beat 2½ packages cream cheese, sugar, and ¼ 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 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 ½ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 375g (13.2 oz)
Amount per Serving
Calories 1139 60% from fat
 % Daily Value *
Total Fat 75g 116%
Saturated Fat 45g 227%
Trans Fat 0g
Cholesterol 425mg 142%
Sodium 716mg 30%
Total Carbohydrate 33g 33%
Dietary Fiber 2g 8%
Sugars g
Protein 45g
Vitamin A 165% Vitamin C 14%
Calcium 20% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

    Email this recipe