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 calories
carbohydrate: 53.1 g
cholesterol: 121.8 mg
fat: 28 g
fiber: 1.4 g
protein: 7.4 g
saturatedFat: 16.4 g
servingSize: -
sodium: 312.5 mg
sugar: 32.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 -9 inch springform pan

Recipe Note

This recipe blends the good tastes of gingersnap cookies, caramel or butterscotch ice cream topping and cream cheese!

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