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Crust
10 ounces dry gingersnap cookies
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
Filling
3 tablespoons butter
4 Granny Smith apples, peeled, cored and roughly chopped
3 Golden Delicious apples, peeled, cored and roughly chopped
1/2 cup raisins
16 ounces cream cheese, at room temperature
4 eggs
1 (14 ounce) can sweetened condensed milk
1/4 cup granulated sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, freshly grated
For the crust: Put cookies, sugar and melted butter in a food processor and pulse to a mealy consistency. Press into a lightly greased 9-inch spring-form pan. Chill while making the filling.
Filling: Preheat oven to 325F.
Heat a large skillet over medium heat. When hot, add the butter, apples and raisins. Stir frequently for about 10 minutes.
Puree the cream cheese, eggs, milk, sugar and spices in a food processor. Scrape the mixture into a large bowl and add the cooked apples. Stir to mix.
Pour the filling into the crust and bake until the center of the cheesecake reads 150F on an instant-read thermometer, about 40 to 45 minutes.
Cool on a rack for 1 hour before releasing the pan's spring and removing the collar. Cool for another hour, then transfer onto a serving plate.
Serve at room temperature or chilled.
Makes 8 to 10 servings.
10 ounces dry gingersnap cookies
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
Filling
3 tablespoons butter
4 Granny Smith apples, peeled, cored and roughly chopped
3 Golden Delicious apples, peeled, cored and roughly chopped
1/2 cup raisins
16 ounces cream cheese, at room temperature
4 eggs
1 (14 ounce) can sweetened condensed milk
1/4 cup granulated sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, freshly grated
For the crust: Put cookies, sugar and melted butter in a food processor and pulse to a mealy consistency. Press into a lightly greased 9-inch spring-form pan. Chill while making the filling.
Filling: Preheat oven to 325F.
Heat a large skillet over medium heat. When hot, add the butter, apples and raisins. Stir frequently for about 10 minutes.
Puree the cream cheese, eggs, milk, sugar and spices in a food processor. Scrape the mixture into a large bowl and add the cooked apples. Stir to mix.
Pour the filling into the crust and bake until the center of the cheesecake reads 150F on an instant-read thermometer, about 40 to 45 minutes.
Cool on a rack for 1 hour before releasing the pan's spring and removing the collar. Cool for another hour, then transfer onto a serving plate.
Serve at room temperature or chilled.
Makes 8 to 10 servings.
