Combine graham crumbs, 3 Tbsp. granulated sugar, cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat 2-1/2 pkg. cream cheese, 1/4 cup flour and remaining granulated sugar in large bowl with mixer until blended. Add 1/4 cup orange juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Combine carrots, raisins, spices and remaining flour. Add to cream cheese mixture; beat just until blended. Pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Beat remaining cream cheese and orange juice in medium bowl with mixer until blended. Gradually beat in powdered sugar; spread over cheesecake.
This indulgent special-occasion dessert makes enough for 12 servings, making it a perfect choice for serving at your next party.
Garnish with additional raisins and shredded carrots just before serving.
If baking cheesecake in a dark nonstick springform pan, reduce oven temperature to 300ºF.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.