Comida Kraft
Recipe Box

Carrot 'N Raisin Cheesecake

(8) 8 Reviews
Prep Time
Total Time

12 servings

This cheesecake version of carrot cake is spiced just right with cinnamon, nutmeg and ginger. It’s even topped with a classic cream cheese frosting.

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What You Need

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Make It

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  • Preheat oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a 9-inch dark nonstick springform pan). Mix crumbs, 3 Tbsp. granulated sugar, cinnamon and butter; press firmly onto bottom of pan. Bake 10 minutes.
  • Beat 2-1/2 pkg. of the cream cheese, 1/2 cup granulated sugar and 1/4 cup of the flour in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add 1/4 cup juice; mix well. Combine remaining 1/4 cup flour, the carrots, raisins and spices. Add to cream cheese mixture; beat just until blended. Pour over crust.
  • Bake 45 to 50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Beat remaining 1/2 pkg. cream cheese and 1 Tbsp. juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Store leftover cheesecake in refrigerator.

Special Extra

Garnish with additional raisins and shredded carrot just before serving.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 400
% Daily Value
Total fat 25g
Saturated fat 15g
Cholesterol 140mg
Sodium 330mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 26g
Protein 7g
Vitamin A 40 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • a2zmama111 |

    I did not have a springform pan. I used a regular pie pan and it worked just fine. Husband loved it!

  • jan3tw |

    I made this for my brothers birthday and it was a great hit! I Will make this again.

  • emarysela |

    Everyone liked this cake, but I subsituted the raisins for pecans, and it was really good

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