Print

Apple Cider Cheesecake Recipe

Apple Cider Cheesecake Recipe
Print Recipe

★★★★★

5.1 from 11 reviews

This Apple Cider Cheesecake combines the warm, spiced flavors of reduced apple cider with a creamy, smooth cheesecake texture atop a buttery cookie crust. Perfect for fall and holiday seasons, this dessert is a cozy finish to any meal.

Ingredients

Scale

Crust

  • 2 cups digestive cookies or graham crackers (270g)
  • ½ cup butter, melted (113g)
  • ¼ teaspoon salt
  • 2 tablespoons powdered sugar

Apple Cider Reduction

  • 3 cups fresh apple cider (honeycrisp cider recommended for tartness)
  • Mulling spices (typically cinnamon sticks, cloves, allspice berries, and star anise; about 1-2 teaspoons mixed)

Cheesecake Filling

  • 3 cream cheese bricks (227g each), softened and at room temperature
  • 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

  1. Reduce the Apple Cider: Boil the apple cider with mulling spices on high heat in a large pot for about 1 hour until it reduces to a thick syrupy consistency, approximately ⅓ cup. Set aside and let cool.
  2. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for the crust baking step.
  3. Prepare the Crust: In a food processor, pulse the cookies until finely ground. Add melted butter, salt, and powdered sugar, then pulse until the mixture resembles wet crumbs.
  4. Form and Bake the Crust: Press the crumb mixture firmly into an 8-inch round springform pan wrapped with foil, or into an 8-inch cake pan lined with parchment and greased. Bake for 10 minutes, then cool and chill.
  5. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) for baking the cheesecake.
  6. Beat Cream Cheese and Sugar: Using a stand mixer with paddle attachment, beat the softened cream cheese and brown sugar until completely smooth and lump free, scraping down the bowl as needed.
  7. Add Remaining Filling Ingredients: Mix in sour cream, vanilla extract, salt, cinnamon, and the reduced apple cider, beating until creamy and well combined.
  8. Incorporate Eggs and Flour: Add eggs and flour to the batter and beat just until combined; avoid overmixing to prevent cracks.
  9. Prepare Water Bath: Place the cheesecake pan into a 13×9-inch baking pan filled with hot water to create a water bath for even baking.
  10. Bake the Cheesecake: Pour the filling into the crust and bake for about 90 minutes, or until the edges are set and the center jiggles slightly when shaken.
  11. Cool in Oven Part 1: Turn off the oven, open the door slightly using a wooden spoon, and let the cheesecake cool inside for 30 minutes to avoid cracking.
  12. Cool in Oven Part 2: Close the oven door and continue cooling the cheesecake for an additional 15 minutes.
  13. Final Cooling and Refrigeration: Remove the cheesecake from the oven and cool completely on the counter. Once cooled, refrigerate for at least 8 hours or overnight before serving.

Notes

  • Use room temperature cream cheese to ensure a smooth, lump-free filling.
  • Be careful not to overbeat the eggs into the batter to prevent cracks during baking.
  • The water bath helps maintain even heat and prevents the cheesecake from drying out or cracking.
  • Allowing the cheesecake to cool gradually in the oven minimizes crack formation on the surface.
  • The recipe is best made a day in advance to let the flavors meld and the texture fully set.

Nutrition

Keywords: apple cider cheesecake, fall dessert, spiced cheesecake, creamy cheesecake, holiday dessert, apple cider dessert

Find it online: https://biteandenjoy.com/apple-cider-cheesecake-recipe/