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Carrot Cake Cheesecake
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1 cup graham cracker crumbs
3 tbl. sugar
1/2 tsp. ground cinnamon
3 tbl. butter or margarine, melted
Preheat oven to 325°F. Grease a 9-inch springform pan with butter.
In a medium bowl, combine cracker crumbs, sugar, cinnamon, and butter; mix well. Press onto the bottom of prepared springform pan.
Bake for 10 minutes.
Carrot Cake Filling:
3 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 cup all-purpose flour
4 eggs
1/4 cup orange juice
1 cup finely grated carrots
1/4 cup raisins
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
Increase oven temperature to 450°F.
In a large mixing bowl, combine 2-1/2 packages cream cheese, sugar, and 1/4 cup flour; beat until well blended. Add eggs, one at a time, beating well after each addition. Add juice; beat until blended. Add remaining flour, carrots, raisins, and spices; mix thoroughly. Pour over prepared crust.
Bake for 10 minutes. Reduce oven temperature to 250°F. Continue baking for 55 minutes. Turn off oven; let cheesecake cool for one hour inside the cooling oven. Loosen cake from rim of pan. Cool completely on a wire rack. Refrigerate.
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