Carrot 'N Raisin Cheesecake
cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. granulated sugar
1/2 tsp. ground cinnamon
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup granulated sugar
1/2 cup flour, divided
1/4 cup orange juice
1 cup finely shredded carrots
1/4 cup raisins
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 Tbsp. orange juice
1 cup sifted powdered sugar
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.