Carrot Cheesecake
Servings: Makes 16 servings.
Ingredients on sale: 7
a.. 1 pkg. 2-layer-size carrot cake mix
b.. 1 cup water 1/2 cup cooking oil
c.. 6 eggs
d.. 1/2 cup raisins
e.. 3 8-oz. pkg. cream cheese, softened
f.. 1-1/2 cups granulated sugar
g.. 2 tsp. vanilla
h.. Nonstick cooking spray
i.. 2 Tbsp. powdered sugar
j.. 1 Tbsp. water
k.. 1 tsp. ground cinnamon
l.. 1/2 cup coarsely chopped walnuts
m.. 1 cup powdered sugar
n.. 3 to 4 tsp. 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. Preheat oven to 325 degrees F. Line a 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 in even
layer in prepared baking pan. Bake 8 minutes or until nuts are lightly toasted,
stirring once. Cool.
5. 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.
Nutrition information
Per serving: Calories 506, Total Fat 28 g, Saturated Fat 12 g, Monounsaturated
Fat 6 g, Polyunsaturated Fat 7 g, Cholesterol 126 mg, Sodium 373 mg,
Carbohydrate 59 g, Total Sugar 46 g, Fiber 0 g, Protein 8 g. Daily Values:
Vitamin C 0%, Calcium 12%, Iron 8%. Percent Daily Values are based on a 2,000
calorie diet
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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