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“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!”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 325°F Grease and flour a 10-inch springform pan; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover and chill at least 4 hours before serving.
  7. Line a small baking pan with foil; lightly coat foil with nonstick spray.
  8. 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.
  9. In a medium bowl combine 1 cup powdered sugar and enough of the milk to make drizzling consistency.
  10. 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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