Try this Carrot and Raisin Cheesecake recipe, or contribute your own.
Suggest a better descriptionHeat over to 325F. Mis crumbs, sugar, cinnamon, and butter and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Increase oven to 450F. Beat 2 1/2 packages cream cheese, sugar, and 1/4 xup flour at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Mix in juice. Combine remaining flour, carrots, raisins and spices. Add to cream cheese mixture. Mix well. Pour over crust. Bake 10 minutes. Reduce oven to 250F and continue baking for 40 minutes. Turn off oven and let cake cool in oven for at least 1 hour. Remove from oven and loosen cake from sides of pan. When completely cooled, refrigerate for at least 2 hours, preferably over night. Beat remaining 1/2 package of cream cheese and juice until well blended. Gradually add powdered sugar, mixing until well belnded. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots. (What I like best about this is that I can pretend that this is actually good for me.
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Serving Size: 1 Serving (2554g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4427 | ||
Calories from Fat: 1292 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.5g | 191 % | |
Saturated Fat 54.6g | 273 % | |
Monounsaturated Fat 50.3g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 4321.5mg | 1330 % | |
Sodium 2217.2mg | 76 % | |
Potassium 2303.8mg | 61 % | |
Total Carbohydrate 673.8g | 198 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 666g | ||
Protein 135.4g | 193 % | |
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: 4427
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