Raisin Cranberry Cheesecake:

1 (8-oz.) and 1 (3-oz.) pkgs. cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup frozen orange cranberry relish, thawed
1 or 2 drops red food color, if desired
1/2 cup California Raisins
2 tablespoons flour
1 (6-oz.) chocolate crumb crust

Heat oven to 325° F. In large mixer bowl, beat cream cheese until fluffy. Gradually add sugar. Beat at medium speed until smooth and creamy. Add eggs, one at a time. Mix at low speed until blended. Add orange cranberry relish and food color; mix at low speed until blended. In small bowl, toss raisins with flour until coated. Stir into cream cheese mixture. Pour into crust.

Bake at 325° F. for 35 minutes or until center is set. Cool completely at room temperature. Cover and refrigerate at least 4 hours before serving.

Prep Time: 15 minutes
Bake Time: 35 minutes
Cool Time: 1 hour
Chill Time: 4 hours

8 servings (8 slices)