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Carrot Cheesecake

1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter, melted

24 ounces cream cheese, softened
1/2 cup sugar
1/2 cup flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup carrot, finely shredded
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

1 tablespoon unsweetened orange juice
1 cup sifted powdered sugar

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.

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