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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot And Raisin Cheescake

Date Added: January 04, 2014


1 Cup Graham Cracker 1 Cup Graham Cracker Crumbs
3 Tablespoons Sugar 3 Tablespoons Sugar
3 Tablespoons Margarine 3 Tablespoons Margarine Melted
24 Ounces Cream Cheese 24 Ounces Cream Cheese Softened
1/2 Cup Sugar 1/2 Cup Sugar
1/2 Cup All-Purpose Flour 1/2 Cup All-Purpose Flour
4 Unit Eggs 4 Unit Large Eggs
1/4 Cup Orange Juice 1/4 Cup Unsweetened Orange Juice
1 Cup Carrot 1 Cup Finely Shredded Carrot opt.
1/4 Cup Raisin 1/4 Cup Raisins soaked for an hour in:
1/2 Teaspoon Ground Nutmeg 1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Ginger 1/4 Teaspoon Ground Ginger (fresh)
1 Tablespoon Ice 1 Tablespoon Unsweetened Orane Juice
1 Cup Sugar 1 Cup Sifted Powdered Sugar
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1. Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan.

2. Bake at 325 degrees F, 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended.

3. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well.

4. Pour over crust. Bake at 450 degrees F, 10 minutes.

5. Reduce oven temperature to 250 degrees F, continue baking for 55 minutes more.

6. Loosen cake from rim of pan; cool before removing rim of pan.

7. Chill. Combine remaining cream cheese and juice, mixing until well blended.

8. Gradually add powdered sugar, mixing until well blended.

9. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Cheese, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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