Carrot & Spicy Cheesecake Recipe

1 ¾ cups graham cracker crumbs

¼ cup brown sugar

¼ cup melted butter

1 tsp ground cinnamon

1 tsp ground ginger

Filling Ingredients:

8 oz. soft cream cheese

¾ cup granulated sugar

4 large eggs

1 cup grated carrots

½ cup all purpose

½ cup raisins

¼ cup fresh lemon juice

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground ginger

Topping Ingredients:

1 icing sugar

8 oz. soft cream cheese

1 tsp fresh lemon juice

1-2 tsp raisins to decorate

Preparation:

1. Preheat the oven to 325 Fahrenheit Degree. Butter a 10-inch springform pan. Mix the crumbs, brown sugar, butter, cinnamon and ginger in a medium bowl.

2. Press into the bottom and partway up the sides of the prepared pan. Bake for 8-10 minutes or until lightly browned. Cool completely in the pan on a rack.

3. Filling Preparation: • Beat the cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy. • Add the eggs one at a time until just blended after each addition. • With mixer at low speed, beat in the carrots, flour, raisins, lemon juice, nutmeg, cinnamon and ginger. • Spoon the filling into the crust. • Bake for 45-55 minutes. Cool the cake completely in the pan on a rack. Refrigerated for 6 hours. Loosen and remove the pans sides.

4. Topping Preparation: With mixer at high speed, beat the icing sugar, cream cheese and lemon juice in a medium bowl. Spread the topping. Decorate with raisins.

5. Enjoy!

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