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1
Preheat oven to 325 degrees F. Grease and flour 10-inch springform pan; set aside.
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2
In large bowl combine carrot cake mix, 1 cup 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 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
Place cheesecake on baking sheet.
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12
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).
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13
Cool in pan on wire rack for 15 minutes.
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14
Using small sharp knife, loosen the cake from the sides of the pan.
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15
Cool 30 minutes.
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16
Remove sides of pan; cool completely, and refrigerate at least 4 hours before serving.
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17
Preheat oven to 325 degrees F. Line a small baking pan with foil; lightly coat foil with cooking spray.
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18
In small bowl combine 2 tablespoons powdered sugar, 1 tablespoon water, and cinnamon.
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19
Stir in walnuts.
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20
Spread nuts in even layer in prepared baking pan.
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21
Bake 8 minutes or until nuts are lightly toasted, stirring once.
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22
Cool.
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23
In medium bowl combine 1 cup powdered sugar and enough milk to make of drizzling consistency.
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24
Cut cheesecake into wedges and place each wedge on serving plate.
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25
Drizzle each serving with some of the powdered sugar icing.
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26
Break up walnuts and place atop cheesecake wedges.
