Caramel Raisin Cheesecake recipe
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Ingredients
- 2 ½ cups raisins ½ cup water 1 ½ cups gingersnap cookie crumbs ⅝ cup white sugar ⅓ cup butter 3 (8 ounce) packages cream cheese 2 teaspoons vanilla extract 3 eggs ½ cup caramel ice cream topping
Nutrition Info
- 476.9 caloriescarbohydrate: 53.1 gcholesterol: 121.8 mgfat: 28 gfiber: 1.4 gprotein: 7.4 gsaturatedFat: 16.4 gservingSize: -sodium: 312.5 mgsugar: 32.6 gtransFat: : -unsaturatedFat: : -
Directions Caramel Raisin Cheesecake
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Combine raisins and water in a microwave safe bowl, cover and microwave on high for 3 minutes. Let stand for 20 minutes then drain.
Melt the butter or margarine. Combine cookie crumbs, 1/4 cup of the white sugar, and the melted butter or margarine. Press the cookie crumb mixture into the bottom of one 9 inch springform pan. Set aside 1 cup of the raisins for the topping. Sprinkle the remaining raisins evenly over the crust.
In a large bowl beat the cream cheese until light. Gradually beat in the remaining 2/3 cup of white sugar. Beat in the eggs and the vanilla. Pour cream cheese mixture over raisins and crust.
Bake at 325 degrees F (165 degrees C) for 55 minutes. Turn off oven and leave oven door ajar for 1 hour. Remove cake from oven and let cool completely. Cover and refrigerate for 4 hours or overnight. To serve, combine remaining raisins and caramel or butterscotch topping. Spread over the top of the cake. Makes 12 servings.