Fudgenut & Raisin Cheesecake (Swedish)
- 14 cup melted butter
- 1 34 cups crushed gingersnap crumbs
- 24 ounces cream cheese
- 14 cup packed brown sugar
- 3 large eggs
- 23 cup 35% cream
- 8 ounces semisweet chocolate, broken in pieces
- 12 cup mixed nuts, chopped
- 12 cup slightly chopped raisins
- Preheat your oven to 350 degrees F.
- Grease a 9 inch spring form pan.
- Melt butter and stir in the crumbs.
- Combine well, and press onto bottom of pan.
- Set aside.
- Beat cream cheese until soft and add in brown sugar.
- Beat in well eggs until smooth.
- Bring the whipping cream to a boil in a saucepot.
- Remove from heat and stir in the broken chocolate.
- Stir well until melted.
- Cool slightly.
- Blend chocolate into the creamed mixture.
- Stir in the chopped nuts and raisins.
- Pour into prepared crust.
- Bake 45 minutes or until set.
- Remove and cool at room temperature.
- Cool before removing pan.
- When serving garnish with a light dusting of powdered sugar.
butter, gingersnap crumbs, cream cheese, brown sugar, eggs, cream, chocolate, mixed nuts, raisins
Taken from www.food.com/recipe/fudgenut-raisin-cheesecake-swedish-90651 (may not work)