Updated: Wednesday, 12 Sep 2012, 10:23 AM EDT
Published : Thursday, 06 Sep 2012, 8:14 AM EDT
Recipe from Happy Cookie Lady.
1 pkg 2 layer size carrot cake mix
1 cup water
1/2 cup cooking oil
1/2 cup raisins
3 8 oz pkg cream cheese, softened
1-1/2 cups sugar
2 teaspoons vanilla
2 Tablespoons powdered sugar
1 Tablespoon water
1 teaspoon ground cinnamon
1/2 cup coarsely chopped walnuts
1 cup powdered sugar
3-4 teaspoons milk
Preheat oven to 325. Grease and flour 10 inch springform pan;set aside. In large bowl combine carrot cake mix, 1 cup water, oil and 3 eggs. Beat with electric mixer on low 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Fold in raisins. Pour into 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 well combined. Slowly pour over carrot cake layer. Place cheesecake on baking sheet
Bake 1-1/2 to 1-3/4 hours or until center is set. Top will be uneven and center may fall slightly as it cools. Cool in pan on wire rack for 15 minutes. Using small sharp knife, loosen the cake from the sides of the pan. Cool 30 minutes. Remove sides of pan; Cool completely and refrigerate at least 4 hours before serving.
Preheat oven to 325. Line small baking pan with foil. Lightly coat foil with cooking spray. In small bowl combine 2 Tablespoons powdered sugar, 1 Tablespoon water and cinnamon. Stir in walnuts. Spread nuts over even layer in prepared baking pan. Bake 8 minutes or until nuts are lightly toasted, stirring once. Cool.
In medium bowl combine 1 cup powdered sugar and enough milk to make it drizzling consistency. Cut cheesecake into wedges and place each wedge on serving plate. Drizzle each serving with some of the powdered sugar icing. Break up walnuts and place atop cheesecake wedges. Makes 16 servings.
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