Caramel Raisin Cheesecake Good Recipes

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Saturday, May 7, 2016

Caramel Raisin Cheesecake

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

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 ranges F (165 levels C).
Combine raisins and water in a microwave safe bowl, cover and microwave on high for 3 mins. Let stand for 20 mins 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 last raisins flippantly over the crust.
In a huge bowl beat the cream cheese until mild. Gradually beat inside the ultimate 2/3 cup of white sugar. Beat within the eggs and the vanilla. Pour cream cheese combination over raisins and crust.
Bake at 325 stages F (165 stages C) for 55 mins. Turn off oven and leave oven door ajar for 1 hour. Remove cake from oven and permit cool absolutely. Cover and refrigerate for four hours or in a single day. To serve, integrate final raisins and caramel or butterscotch topping. Spread over the pinnacle of the cake. Makes 12 servings.

Notes :

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