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    Caramel Raisin Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    2 1/2 cups raisins
    1/2 cup water
    1 1/2 cups gingersnap cookie crumbs
    5/8 cup white sugar
    1/3 cup butter
    3 (8 ounce) packages cream cheese
    2 teaspoons vanilla extract
    3 eggs
    1/2 cup caramel ice cream topping

    Recipe



    1 Preheat oven to 325 degrees F (165 degrees C).

    2 Combine raisins and water in a microwave safe bowl, cover and microwave on high for 3 minutes. Let stand for 20 minutes then drain.

    3 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.

    4 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.

    5 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.

 

 

 


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