Carrot Cheesecake

Name: Carrot Cheesecake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 16 serving(s)
Ingredients: 1 carrot cake mix; 1 cup water; 1/2 cup cooking oil; 6 eggs; 1/2 cup raisins; 3 (8 ounce) packages cream cheese, softened; 1 1/2 cups granulated sugar; 2 teaspoons vanilla; nonstick cooking spray; 2 tablespoons powdered sugar; 1 tablespoon water; 1 teaspoon ground cinnamon; 1/2 cup walnuts, coarsely chopped; 1 cup powdered sugar; 3 -4 teaspoons milk

Submitted by Hollyism

"I got this recipe from Better Homes and Gardens magazine. This was so good that I had to give it away to friends so that I wouldn't eat the whole thing myself! Very easy to make.... and delicious!"

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Ready In:: 1hr 25mins
Ingredients:: 15
Serves:: 16

ingredients

1 carrot cake mix
1 cup water
¹⁄₂ cup cooking oil
6 eggs
¹⁄₂ cup raisins
3 (8 ounce) packages cream cheese, softened
1 ¹⁄₂ cups granulated sugar
2 teaspoons vanilla
nonstick cooking spray
2 tablespoons powdered sugar
1 tablespoon water
1 teaspoon ground cinnamon
¹⁄₂ cup walnuts, coarsely chopped
1 cup powdered sugar
3 -4 teaspoons milk

directions

Preheat oven to 325°F Grease and flour a 10-inch springform pan; set aside.
In a large bowl combine carrot cake mix, 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 prepared springform pan.
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. Use a thin metal spatula to gently swirl the batters.
Place cheesecake on a baking sheet. Bake for 70 to 80 minutes or until top is set except for a 1-inch circle in the center.
Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the cake from the sides of the pan. Cool for 30 minutes. Remove sides of pan; cool cheesecake completely on rack.
Cover and chill at least 4 hours before serving.
Line a small baking pan with foil; lightly coat foil with nonstick spray.
In a small bowl combine 2 tablespoons powdered sugar, the water, and cinnamon. Stir in walnuts. Spread in an even layer in the prepared baking pan. Bake in a 325°F oven for 8 to 10 minutes or until nuts are lightly toasted, stirring once. Cool completely.
In a medium bowl combine 1 cup powdered sugar and enough of the milk to make drizzling consistency.
Cut cheesecake into wedges and place each wedge on a serving plate. Drizzle each serving with some of the powdered sugar icing. Break up walnuts and place atop cheesecake wedges.

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RECIPE SUBMITTED BY

Hollyism

Cooper City, FL

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <br>I am a mother of 3 children, Brent (17), Kaylee (15), and Cole (12). We have a very busy schedule most days so I love finding easy and quick recipes using fresh ingredients. I have been a Girl Scout leader for 10 years. I am a "Vacation Junkie" so I come home from every vacation and start planning the next one! If I don't have a vacation to look forward to then I fall into a deep depression! My new favorite cookbook is "The All New Ultimate Southern Living Cookbook". I'm only about halfway through it but everything looks absolutely YUMMY!!! My dream is to completely renovate my kitchen to be a Gourmet's Delight...you know, granite countertops, big deep sink, top of the line appliances, etc.

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