Caramel Raisin Cheesecake So Tasty

Sunday, June 24, 2012

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Caramel Raisin Cheesecake

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

Ingredients :

2 half of cups raisins
1/2 cup water
1 1/2 cups gingersnap cookie crumbs
five/eight cup white sugar
1/three cup butter
3 (eight ounce) packages cream cheese
2 teaspoons vanilla extract
3 eggs
half cup caramel ice cream topping

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 ranges F (a hundred sixty five degrees C).
Combine raisins and water in a microwave safe bowl, cover and microwave on excessive for three mins. Let stand for 20 mins then drain.
Melt the butter or margarine. Combine cookie crumbs, 1/four cup of the white sugar, and the melted butter or margarine. Press the cookie crumb combination into the bottom of one nine inch springform pan. Set apart 1 cup of the raisins for the topping. Sprinkle the remaining raisins calmly over the crust.
In a big bowl beat the cream cheese till mild. Gradually beat within the last 2/3 cup of white sugar. Beat inside the eggs and the vanilla. Pour cream cheese aggregate over raisins and crust.
Bake at 325 ranges F (a hundred sixty five ranges C) for 55 mins. Turn off oven and leave oven door ajar for 1 hour. Remove cake from oven and allow cool absolutely. Cover and refrigerate for 4 hours or in a single day. To serve, integrate closing raisins and caramel or butterscotch topping. Spread over the pinnacle of the cake. Makes 12 servings.

Notes :

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