Preheat oven to 450ºF. Cut phyllo dough into strips 1/8-inch wide and 1/2-inch long about the texture and size of shredded coconut. Place into medium bowl along with sugar and cinnamon; toss by hand until thoroughly combined. Add softened butter and, with your fingers, mix together well. Turn into a 9-inch pie pan; press, evenly, over bottom and up sides of pan. Bake at 450ºF for 15 minutes. Set aside. Reduce oven temperature to 350ºF.


Combine raisins and 1/2 cup orange juice in small saucepan; heat to boiling and simmer until plumped, about 15 minutes. Drain and set aside to cool. Meanwhile, in medium bowl, beat cream cheese, sugar, lemon juice, and vanilla together at medium speed until fluffy. Add eggs and continue beating on low speed just until combined. Stir in plumped raisins; pour into crust. Bake a 350ºF for 40 minutes or until filling is set but center is still slightly soft. Set aside to cool completely; then, chill in refrigerator for 2 hours.

Caramel Sauce

Combine brown sugar, butter, corn syrup and vanilla in 1-quart saucepan. Heat to boiling over medium heat; simmer for 3 to 4 minutes, just until slightly thickened. Set aside to cool and spoon over each slice as served.



  • 1 Pound (5 to 6 ounces) phyllo dough, shredded
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon ground cinnamon
  • 1 Cup (1 stick) butter, softened



  • 1 Cup California golden raisins
  • 1 Cup orange juice
  • 2 Packages (8 ounces each) cream cheese, softened
  • 1 Cup granulated sugar
  • 1 Teaspoon lemon juice
  • 1 Teaspoon vanilla
  • 2 large eggs

Caramel Sauce

  • 1 Cup brown sugar
  • 1 Cup butter
  • 2 Tablespoons light corn syrup
  • 1 Teaspoon vanilla

Nutrition Facts Per Serving

Calories 350 (Calories from Fat 43%); Total Fat 17 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 85; Sodium 340; Potassium 172; Total Carbohydrate 44; Dietary Fiber 2; Sugars 31; Protein 8; Calcium 52; Iron 1;

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California Raisins are naturally sweet, no added sugar!