Latest Menu Blend Caramel Raisin Cheesecake

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Caramel Raisin Cheesecake

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

Ingredients :

2 1/2 cups raisins
1/2 cup water
1 half cups gingersnap cookie crumbs
five/eight cup white sugar
1/3 cup butter
3 (8 ounce) programs cream cheese
2 teaspoons vanilla extract
3 eggs
half of cup caramel ice cream topping

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 degrees F (165 tiers 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 aggregate into the lowest of 1 nine inch springform pan. Set apart 1 cup of the raisins for the topping. Sprinkle the closing raisins evenly over the crust.
In a big bowl beat the cream cheese until mild. Gradually beat within the ultimate 2/3 cup of white sugar. Beat in the eggs and the vanilla. Pour cream cheese combination over raisins and crust.
Bake at 325 degrees F (one hundred sixty five stages C) for 55 mins. Turn off oven and go away oven door ajar for 1 hour. Remove cake from oven and let cool completely. Cover and refrigerate for four hours or overnight. To serve, combine final raisins and caramel or butterscotch topping. Spread over the pinnacle of the cake. Makes 12 servings.

Notes :

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