Carrot Cheesecake

By á-2592

Ingredients

• 1 Pkg. 2-Layer-Size Carrot Cake Mix
• 1 Cup Water
• 1/2 Cup Cooking Oil
• 6 Eggs
• 1/2 Cup Raisins
• 3 Pkgs. Cream Cheese (8 oz. each), softened
• 1-1/2 Cups Sugar
• 2 Tsp. Vanilla
• 2 Tbsp. Powdered Sugar
• 1 Tbsp. Water
• 1 Tsp. Ground Cinnamon
• 1/2 Cup Chopped Walnuts
• 1 Cup Powdered Sugar
• 3-4 Tsp. Milk

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 325°. Grease and flour 10" springform pan; set aside. In large bowl, combine carrot cake mix, 1 cup water, oil and 3 of the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Fold in raisins. Pour into pan.

2. In another large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and vanilla until smooth. Beat in remaining 3 eggs just until combined. Slowly pour over carrot cake layer. Place cheesecake on baking sheet.

3. Bake for 1-1/2 to 1-3/4 minutes or until center is set (top will be uneven and center may fall slightly as it cools). Cool in pan on wire rack for 15 minutes. Using small sharp knife, loosen the cake from the sides of the pan. Cool 30 minutes. Remove sides of pan; cool completely and refrigerate at least 4 hours before serving.

4. Preheat oven to 325°. Line a small baking pan with foil; lightly coat foil with cooking spray. In bowl, combine 2 tablespoons powdered sugar, 1 tablespoon water, and cinnamon. Stir in walnuts. Spread nuts in even layer in prepared baking pan. Bake 8 minutes or until nuts are lightly toasted, stirring once. Cool.

5. In medium bowl, combine 1 cup powdered sugar and enough milk to make of drizzling consistency. Cut cheesecake into wedges and place each wedge on serving plate. Drizzle each serving with some of the icing. Break up walnuts and place atop cheesecake wedges. Serve.