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