Try this Carrot and Raisin Cheescake recipe, or contribute your own.
Suggest a better descriptionCombine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. 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. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 10 | ||
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Calories: 1272 | ||
Calories from Fat: 998 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.9g | 148 % | |
Saturated Fat 57.1g | 285 % | |
Monounsaturated Fat 30.9g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 722.4mg | 222 % | |
Sodium 1158.8mg | 40 % | |
Potassium 646.7mg | 17 % | |
Total Carbohydrate 43.8g | 13 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 42.6g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1272
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