Caramel Raisin Cheesecake recipe

1 servings

2 1/2 cups raisins

1/2 cup water

1 1/2 cups gingersnap cookie crumbs

5/8 cup white sugar

1/3 cup butter

3 (8 ounce) packages cream cheese

2 teaspoons vanilla extract

3 eggs

1/2 cup caramel ice cream topping

Preheat oven to 325 degrees F (165 degrees C).

Combine raisins and water in a microwave safe bowl, cover and microwave on high for 3 minutes.

Let stand for 20 minutes 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 remaining raisins evenly over the crust.

In a large bowl beat the cream cheese until light.

Gradually beat in the remaining 2/3 cup of white sugar.

Beat in the eggs and the vanilla.

Pour cream cheese mixture over raisins and crust.

Bake at 325 degrees F (165 degrees C) for 55 minutes.

Turn off oven and leave oven door ajar for 1 hour.

Remove cake from oven and let cool completely.

Cover and refrigerate for 4 hours or overnight.

To serve, combine remaining raisins and caramel or butterscotch topping.

Spread over the top of the cake.

Makes 12 servings.