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Crust:
10 oz. dry gingersnap cookies
1/3 C. granulated sugar
1/2 C. unsalted butter, melted
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. |
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Apple Pie Cheesecake in a Ginger Crust
Filling:
3 T. butter
4 Granny Smith apples, peeled, cored and roughly chopped
3 Golden Delicious apples, peeled, cored and roughly chopped
1/2 C. raisins
1 lb. cream cheese, at room temperature
4 eggs
1 can (14 oz.) sweetened condensed milk
1/4 C. granulated sugar
1/2 t. allspice
1/2 t. cinnamon
1/8 t. nutmeg, freshly grated
Preheat oven to 325°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°F. 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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