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Apple Pie Cheesecake in a Ginger Crust

Ingredients

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

Instructions

  1. 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.
  2. Filling: Heat oven to 325 degrees F.
  3. Heat a large skillet over medium heat. When hot, add the butter, apples and raisins. Stir frequently for 10 minutes.
  4. In a food processor, puree the cream cheese, eggs, milk, sugar and spices. Transfer the mixture to a bowl and add the cooked apples. Stir to combine.
  5. Pour the filling into the crust and bake until the center of the cheesecake registers 150 degrees F on an instant-read thermometer, about 40 to 45 minutes.
  6. Cool on a rack for 1 hour before releasing the pan's spring and removing the collar.
  7. Cool another hour, then transfer to a serving plate.
  8. Serve at room temperature or chilled.

Yield: 8 to 10 servings

Approximate values per serving: 815 calories, 46 g fat, 214 mg cholesterol, 14 g protein, 90 g carbohydrates, 3 g fiber, 539 mg sodium, 50 percent calories from fat


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