Carrot Cake Cheesecake with Raisins

Ingredients

• 3 Tbsp butter melted
• 1 cup carrots shredded finely
• 24 oz philadelphia cream cheese divided softened
• 4  eggs 
• 0.5 cup flour divided
• 1 cup graham cracker crumbs 
• 0.5 cup granulated sugar divided
• 0.5 tsp ground cinnamon 
• 0.3 tsp ground ginger 
• 0.5 tsp ground nutmeg 
• 0.3 cup orange juice divided
• 1 cup powdered sugar sifted
• 0.3 cup raisins 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• springform pan

Directions

1. Heat oven to 325F.
2. Combine graham crumbs, 3 Tbsp. granulated sugar, cinnamon and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Beat 2-1/2 pkg. cream cheese, 1/4 cup flour and remaining granulated sugar in large bowl with mixer until blended.
5. Add 1/4 cup orange juice; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Combine carrots, raisins, spices and remaining flour.
8. Add to cream cheese mixture; beat just until blended.
9. Pour over crust.
10. Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
11. Beat remaining cream cheese and orange juice in medium bowl with mixer until blended. Gradually beat in powdered sugar; spread over cheesecake.