Carrot ‘N Raisin Cheesecake

This unique twist on classic cheesecake blends the earthy sweetness of shredded carrots and plump raisins into a rich, creamy filling. Infused with warm spices like ginger and nutmeg, it offers a comforting, home-style flavor profile that pairs beautifully with the tangy cream cheese base. The texture is dense yet smooth, with a crunchy graham cracker crust providing the perfect contrast. It’s an excellent dessert for autumn gatherings or cozy family dinners, offering a sophisticated yet familiar taste that feels both indulgent and wholesome. Simple to assemble, this cheesecake chills beautifully, making it a make-ahead favorite.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 263

Description

This unique twist on classic cheesecake blends the earthy sweetness of shredded carrots and plump raisins into a rich, creamy filling. Infused with warm spices like ginger and nutmeg, it offers a comforting, home-style flavor profile that pairs beautifully with the tangy cream cheese base. The texture is dense yet smooth, with a crunchy graham cracker crust providing the perfect contrast. It’s an excellent dessert for autumn gatherings or cozy family dinners, offering a sophisticated yet familiar taste that feels both indulgent and wholesome. Simple to assemble, this cheesecake chills beautifully, making it a make-ahead favorite.

Ingredients

1 cups Graham Cracker Crumbs
1/4 cups Unsweetened Orange Juice
3 tablespoons Granulated Sugar
1 cups Finely Shredded Carrot
3 tablespoons Margarine, Melted
1/4 cups Raisins
24 oz Cream Cheese, Softened
1/2 teaspoons Ground Nutmeg
1/2 cups Granulated Sugar
1/4 teaspoons Ground Ginger
1/2 cups Unbleached All-Purpose Flour
1 tablespoons Unsweetened Orange Juice
4 whole Large Eggs
1 cups Sifted Powdered Sugar

Directions

1
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2
In a small bowl, combine graham cracker crumbs, granulated sugar, and melted margarine until mixture resembles wet sand.
3
Press the crumb mixture firmly onto the bottom of the prepared springform pan.
4
Bake the crust for 10 minutes, then remove from oven and allow to cool slightly.
5
In a large bowl, beat cream cheese with granulated sugar and flour until smooth and well blended.
6
Beat in eggs one at a time, then mix in orange juice.
7
Fold in the remaining flour, finely shredded carrots, raisins, nutmeg, and ginger until just combined.
8
Pour the filling over the pre-baked crust and smooth the top.
9
Increase oven temperature to 450°F (230°C) and bake for 10 minutes.
10
Reduce oven temperature to 250°F (120°C) and continue baking for 55 minutes, or until the center is almost set.
11
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
12
Loosen the cake from the rim of the pan, remove the rim, and let cool completely on a wire rack.
13
For the topping, beat the remaining cream cheese with orange juice until smooth.
14
Gradually beat in sifted powdered sugar until the topping is thick and creamy.
15
Spread the topping evenly over the cooled cheesecake.
16
Chill in the refrigerator for at least 2 hours before serving. Garnish with additional raisins and carrots if desired.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 263kcal

% Daily Value *
Total Fat 22.5g35%
Saturated Fat 13.3g67%
Cholesterol 92mg31%
Sodium 295mg13%
Total Carbohydrate 8.5g3%
Dietary Fiber 0.1g1%
Sugars 5.4g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, carrot, raisin, dessert, cream cheese, graham cracker, spiced, ginger, nutmeg, baked, springform, chilled, orange juice, vegetarian, comfort food, homemade, sweet, crust, filling, topping

Read it online: https://www.chefs-mate.com/recipe/carrot-n-raisin-cheescake/