Caramel Raisin Cheesecake
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"This recipe blends the good tastes of gingersnap cookies, caramel or butterscotch ice cream topping and cream cheese!"
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Ingredientsservings 477 cals
Original recipe yields 12 servings (1 -9 inch springform pan)
- 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.
Per Serving: 477 calories; 28 g fat; 53.1 g carbohydrates; 7.4 g protein; 122 mg cholesterol; 313 mg sodium. Full nutrition