Ingredients

270g (2 packed cups) digestive cookies or graham crackers

85g (6 tablespoons) butter, melted

¼ teaspoon salt

2 tablespoons powdered sugar

720g (3 cups) fresh apple cider (Honeycrisp cider recommended for tartness)

Mulling spices

3 full-fat cream cheese bricks (227g each), softened and at room temperature

200g (1 cup) brown sugar

½ teaspoon salt

2 teaspoons pure vanilla extract

240g (1 cup) sour cream

⅓ cup reduced apple cider (from above)

1 teaspoon cinnamon

3 large eggs

2 tablespoons all-purpose flour

Instructions

Step 1: In a large pot, boil the fresh apple cider with mulling spices over high heat for about 1 hour until it reduces to a thick syrup, approximately ⅓ cup. Set aside and let it cool.

Step 2: Preheat your oven to 350°F (175°C).

Step 3: Make the crust by pulsing the digestive cookies or graham crackers in a food processor until finely ground. Add melted butter, salt, and powdered sugar, then pulse until the mixture holds together in wet crumbs.

Step 4: Press the crumb mixture into an 8-inch springform pan wrapped with foil, or an 8-inch cake pan lined with parchment paper and greased. Bake for 10 minutes, then allow to cool and chill.

Step 5: Lower the oven temperature to 325°F (160°C).

Step 6: In a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar until smooth and lump-free, scraping down the sides as needed.

Step 7: Add sour cream, vanilla extract, salt, cinnamon, and the cooled reduced cider. Beat until very creamy, scraping down frequently.

Step 8: Add eggs and flour, beating just until combined. Avoid overmixing.

Step 9: Place the cheesecake pan inside a larger 13×9-inch pan filled with hot water for a water bath.

Step 10: Pour the filling onto the crust and bake for 90 minutes or more, until the edges are set but the center still wobbles slightly when shaken.

Step 11: Turn off the oven, crack the oven door open using a wooden spoon, and let the cheesecake cool inside for 30 minutes.

Step 12: Close the oven door and cool for another 15 minutes.

Step 13: Remove the cheesecake from the oven, let it cool to room temperature on the counter, then refrigerate for at least 8 hours before serving.

Tips & Variations

For a more intense apple flavor, use Honeycrisp or another tart apple cider.

Add finely chopped nuts like walnuts or pecans to the crust for extra texture.

If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin.

To avoid cracking, make sure all ingredients are at room temperature before mixing.

Experiment with different mulling spices such as cloves, star anise, or allspice to customize the spice profile.

FAQs

Can I use store-bought mulling spices or should I make my own?

Both options work well. Store-bought mulling spices save time and are usually balanced, but homemade blends let you customize the flavors to your liking.

What can I use if I don’t have a springform pan?

You can use a cake pan lined with parchment paper and greased. Just be extra careful when removing the cheesecake, as it will be more delicate without the removable sides.