Carrot Cheesecake

Directions

1. 1
   Preheat oven to 325F Grease and flour a 10-inch springform pan; set aside.
2. 2
   In a large bowl combine carrot cake mix, water, oil, and 3 of the eggs.
3. 3
   Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
4. 4
   Beat on medium speed for 3 minutes.
5. 5
   Fold in raisins.
6. 6
   Pour into prepared springform pan.
7. 7
   In another large bowl beat cream cheese with an electric mixer on medium speed until smooth.
8. 8
   Beat in granulated sugar and vanilla until smooth.
9. 9
   Beat in remaining 3 eggs just until combined.
10. 10
    Slowly pour over carrot cake layer.
11. 11
    Use a thin metal spatula to gently swirl the batters.
12. 12
    Place cheesecake on a baking sheet.
13. 13
    Bake for 70 to 80 minutes or until top is set except for a 1-inch circle in the center.
14. 14
    Cool in pan on a wire rack for 15 minutes.
15. 15
    Using a small sharp knife, loosen the cake from the sides of the pan.
16. 16
    Cool for 30 minutes.
17. 17
    Remove sides of pan; cool cheesecake completely on rack.
18. 18
    Cover and chill at least 4 hours before serving.
19. 19
    Line a small baking pan with foil; lightly coat foil with nonstick spray.
20. 20
    In a small bowl combine 2 tablespoons powdered sugar, the water, and cinnamon.
21. 21
    Stir in walnuts.
22. 22
    Spread in an even layer in the prepared baking pan.
23. 23
    Bake in a 325F oven for 8 to 10 minutes or until nuts are lightly toasted, stirring once.
24. 24
    Cool completely.
25. 25
    In a medium bowl combine 1 cup powdered sugar and enough of the milk to make drizzling consistency.
26. 26
    Cut cheesecake into wedges and place each wedge on a serving plate.
27. 27
    Drizzle each serving with some of the powdered sugar icing.
28. 28
    Break up walnuts and place atop cheesecake wedges.