Recipes and Cooking Carrot Cake Cheesecake 4.1 (24) 2 Reviews This rich and creamy carrot cheesecake starts with a carrot cake mix and is finished with a simple sweet icing and toasted walnuts. Try this carrot cake cheesecake recipe for Easter or to celebrate any cheesecake fan's birthday. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2009 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Cool Time: 45 mins Bake Time: 90 mins Chill Time: 4 hrs Total Time: 6 hrs 55 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 package carrot cake mix 1 cup water ½ cup cooking oil 6 eggs ½ cup raisins 3 ounce cream cheese, softened 1 ½ cup granulated sugar 2 teaspoon vanilla Nonstick cooking spray 2 tablespoon powdered sugar 1 tablespoon water 1 teaspoon ground cinnamon ½ cup coarsely chopped walnuts 1 cup powdered sugar 3 - 4 teaspoon milk Directions 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. 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. 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. 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. 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. Print Nutrition Facts (per serving) 506 Calories 28g Fat 59g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 506 % Daily Value * Total Fat 28g 36% Saturated Fat 12g 60% Cholesterol 126mg 42% Sodium 373mg 16% Total Carbohydrate 59g 21% Total Sugars 46g Protein 8g Calcium 121.2mg 9% Iron 1.4mg 8% Potassium 167mg 4% Folate, total 32.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.