Caramel Raisin Cheesecake Best Family Recipes

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Caramel Raisin Cheesecake

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

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 degrees F (one hundred sixty five ranges C).
Combine raisins and water in a microwave secure bowl, cowl and microwave on high for 3 minutes. 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 mixture into the bottom of one 9 inch springform pan. Set apart 1 cup of the raisins for the topping. Sprinkle the final raisins calmly over the crust.
In a big bowl beat the cream cheese till mild. Gradually beat in the ultimate 2/three cup of white sugar. Beat inside the eggs and the vanilla. Pour cream cheese combination over raisins and crust.
Bake at 325 stages F (a hundred sixty five degrees C) for fifty five minutes. Turn off oven and leave oven door ajar for 1 hour. Remove cake from oven and let cool absolutely. Cover and refrigerate for 4 hours or overnight. To serve, integrate final raisins and caramel or butterscotch topping. Spread over the top of the cake. Makes 12 servings.

Notes :

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