Carrot Cake Cheesecake Recipe




Carrot Cake Cheesecake Ingredients


CRUST

1 cup graham cracker crumbs
3 tbsp sugar
1/2 tsp ground cinnamon
3 tbsp butter

FILLING

24 oz cream cheese -- softened &
1 divided
1/2 cup sugar
1/2 cup flour -- divided
4 eggs
1/4 cup orange juice
1 cup carrots -- finely shredded
1/4 cup raisins
1/2 tsp ground nutmeg
1/4 tsp ground ginger

TOPPING

1 tbsp orange juice
1 cup powdered sugar -- sifted

A Recipe for
Carrot Cake Cheesecake

 

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This is a recipe for Carrot Cake Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)


Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.




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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%




Carrot Cake Cheesecake

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Carrot Cake Cheesecake Directions

Heat oven to 325 F. 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 2 1/2 packages cream cheese,
sugar, and 1/4 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 1/2 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.

Recipe By : Janet Morrissey <janetm@MAGNUS1.COM>

Serves: 1

 

 

 

 

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Carrot Cake Cheesecake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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