Description
This indulgent Apple Cider Cheesecake features a crisp, buttery crust combined with a creamy, cinnamon-spiced filling infused with reduced fresh apple cider and warm mulling spices. Perfect for fall and holiday gatherings, it offers a unique twist on classic cheesecake by incorporating autumnal flavors in a smooth, rich dessert.
Ingredients
Scale
Crust
- 2 cups digestive cookies or graham crackers (270g)
- ½ cup butter, melted (113g)
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
Filling
- 3 cups fresh apple cider (honeycrisp cider recommended for a more tart flavor)
- Mulling spices (such as cinnamon sticks, cloves, allspice, and star anise – quantity as preferred)
- 3 cream cheese bricks, softened and at room temperature (227g each)
- 1 cup brown sugar (220g)
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup sour cream (240g)
- ⅓ cup reduced apple cider from above
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Reduce the Apple Cider: In a large pot, bring 3 cups of fresh apple cider and mulling spices to a boil on high. Simmer for about 1 hour until the cider is reduced to a thick syrup measuring about ⅓ cup. Remove from heat and let cool.
- Prepare the Crust: Preheat oven to 350°F (175°C). In a food processor, pulse the digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar. Pulse again until mixture forms wet crumbs. Press the crumbs evenly into an 8-inch round springform pan wrapped with foil or a greased and parchment-lined 8-inch cake pan with 3-inch sides. Bake crust for 10 minutes. Remove from oven, let cool, then chill in the refrigerator to set.
- Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C).
- Make the Filling: In a stand mixer with the paddle attachment, beat softened cream cheese and brown sugar on medium speed until completely smooth and lump free, scraping down bowl as needed. Add sour cream, vanilla extract, salt, cinnamon, and the cooled reduced apple cider. Beat again until creamy, scraping down the sides frequently.
- Incorporate Eggs and Flour: Add eggs one at a time along with the all-purpose flour. Beat until just combined; avoid overmixing to prevent cracking.
- Bake the Cheesecake: Place the cheesecake pan inside a larger 13×9-inch baking dish filled with hot water to create a water bath. Pour the filling over the crust. Bake for approximately 90 minutes or until the edges are set and the center remains slightly wobbly when gently shaken.
- Cool in Oven: Turn off the oven, slightly crack the door open with a wooden spoon, and let the cheesecake cool inside for 30 minutes. Then close the oven door and cool for an additional 15 minutes.
- Final Cooling and Chilling: Remove the cheesecake from the oven and cool completely on the counter. Once cooled, refrigerate for at least 8 hours or overnight before serving to allow flavors to meld and texture to firm up.
Notes
- Using honeycrisp apple cider provides a pleasantly tart flavor that balances the sweetness nicely.
- Ensure cream cheese is fully softened to achieve a smooth filling without lumps.
- The water bath prevents cracking and promotes even baking for a creamy texture.
- Do not overbeat the eggs or flour to maintain a delicate cheesecake texture.
- Cheesecake is best served chilled and can be stored covered in the refrigerator up to 4 days.
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
