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Apple Cider Cheesecake Recipe

Apple Cider Cheesecake Recipe
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★★★★★

4.9 from 15 reviews

This Apple Cider Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of reduced apple cider and mulling spices. Perfect for fall and holiday celebrations, it features a crunchy digestive cookie crust and a luscious filling infused with cinnamon and vanilla, creating a delightful dessert that captures the essence of autumn.

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 (preferably Honeycrisp for a tart flavor)
  • Mulling spices (such as cinnamon sticks, cloves, allspice, and star anise – about 1-2 tablespoons)

Cheesecake Filling

  • 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 the apple cider reduction)
  • 1 teaspoon cinnamon
  • 3 large eggs
  • 2 tablespoons all-purpose flour

Instructions

  1. Prepare Apple Cider Reduction: In a large pot, bring the fresh apple cider and mulling spices to a boil over high heat. Allow it to simmer and reduce for about 1 hour until the mixture thickens into a syrup and you have approximately ⅓ cup remaining. Remove from heat and let it cool completely.
  2. Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Process the digestive cookies or graham crackers in a food processor until finely ground. Add melted butter, salt, and powdered sugar, pulsing until the mixture forms wet crumbs that hold together when pressed.
  3. Form and Bake Crust: Press the crumb mixture evenly into the bottom of an 8-inch springform pan wrapped with foil or a greased and parchment-lined 8-inch round cake pan with 3-inch sides. Bake for 10 minutes, then remove from oven and let cool before chilling in the refrigerator.
  4. Lower Oven Temperature: Reduce oven temperature to 325°F (163°C) while preparing the filling.
  5. Make the Cheesecake Filling: Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar on medium speed until smooth and lump-free, scraping down the sides as needed to ensure an even texture.
  6. Add Additional Ingredients: Mix in the sour cream, vanilla extract, salt, cinnamon, and the cooled reduced apple cider. Beat again until the filling is creamy and fully combined.
  7. Incorporate Eggs and Flour: Add the eggs one at a time and then the flour. Mix on low speed just until combined—avoid overmixing to maintain a light texture.
  8. Prepare Water Bath: Place the springform pan with crust in a larger 13×9-inch pan. Pour hot water into the larger pan to reach halfway up the sides of the cheesecake pan, creating a water bath to ensure even baking and prevent cracking.
  9. Pour Filling and Bake: Pour the cheesecake filling into the prepared crust. Bake for approximately 90 minutes or until the edges are set but the center still jiggles slightly when shaken gently.
  10. Cool in Oven: Turn off the oven, crack open the door using a wooden spoon to hold it ajar, and let the cheesecake cool inside for 30 minutes to prevent sudden temperature changes.
  11. Cool Further in Oven: After 30 minutes, close the oven door and continue cooling for an additional 15 minutes.
  12. Final Cooling and Refrigeration: Remove the cheesecake from the oven and let it cool completely on the countertop. Once cooled, refrigerate the cheesecake for at least 8 hours or overnight to set fully before serving.

Notes

  • Using Honeycrisp apple cider gives a nice tartness to balance the sweetness; adjust cider type to taste.
  • Be sure to fully reduce the cider to concentrate flavors and prevent excess liquid in the filling.
  • Water bath is crucial to avoid cracks and create a smooth texture.
  • Do not overbeat the eggs or flour into the filling to keep it creamy and tender.
  • For easy removal of the cheesecake, line the pan well with parchment or use a springform pan.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • Use mulling spices according to preference; common blends include cinnamon, cloves, allspice, nutmeg, and star anise.

Nutrition

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

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