caramel raisin cheesecake

Ingredients

• Servings: 1
• 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

Recipe

• 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.