Sunday, September 8, 2013

Carrot Cheesecake

May I present: Carrot Cheesecake! I made this for my mom's birthday and it was delicious!
I got the recipe from the Better Homes and Gardens website and the photo from Mel's Kitchen Cafe. Enjoy!

  • 1packagecarrot cake mix
  • 1cup water
  • 1/2cup cooking oil
  • 6eggs
  • 1/2cup raisins
  • 3ounces cream cheese, softened
  • 1 1/2cups granulated sugar
  • 2teaspoons vanilla
  • Nonstick cooking spray
  • 1cup powdered sugar
  • 3 - 4teaspoons milk

1.Preheat oven to 325 degrees F. Grease and flour 10-inch springform pan; set aside. In large bowl combine carrot cake mix, 1 cup 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 pan.
2.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. Place cheesecake on baking sheet.
3.Bake for 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.
4.In medium bowl combine 1 cup powdered sugar and enough milk to make of 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.


- I did not use a springform pan, and it was fine. 

- If you forget to put a cookie sheet underneath the pan while it's baking (like I did), it's not the end of the world, the bake time will just be shorter.

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