Apple Pie Cheesecake in a Ginger Crust
10 ounces dry gingersnap cookies
1/3 cup sugar
1/2 cup unsalted butter, melted
3 tablespoons butter
4 Granny Smith apples, peeled, cored; roughly chopped
3 Golden Delicious apples, peeled, cored, roughly chopped
1/2 cup raisins
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) sweetened condensed milk
1/4 cup sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, freshly grated
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.
Preheat oven to 325ºF. 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 150ºF on an instant-read thermometer, about 40 to 45 minutes.
Cool on a rack for one 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.