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: Pulse cookies, sugar and melted butter in a food processor to a uniform, mealy
consistency. Press into a lightly greased 9−inch springform pan. Chill while making the filling.
Filling: Preheat oven to 325 degrees F.
Preheat a large skillet over medium heat. When hot, add the butter, apples and raisins. Stir frequently
for 10 minutes.
In a food processor, purée the cream cheese, eggs, milk, sugar and spices. Transfer the mixture to a
bowl and add the cooked apples. Stir to combine.
Pour the filling into the crust and bake until the center of the cheesecake registers 150 degrees 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 another
hour, then transfer to a serving plate.
Serve at room temperature or chilled.
Makes 8 to 10 servings.
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