Description
This Apple Cider Cheesecake is a rich and creamy dessert featuring a spiced reduced apple cider infused filling set on a buttery digestive cookie crust. The cheesecake marries the sweetness of brown sugar and sour cream with warm cinnamon and mulling spices, creating a perfect autumn treat that’s both comforting and elegant.
Ingredients
Scale
Crust
- 270g (2 packed cups) digestive cookies or graham crackers
- 85g (6 tablespoons) butter, melted
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
Filling
- 720g (3 cups) fresh apple cider (Honeycrisp cider preferred for tartness)
- Mulling spices (for boiling cider, approximately 1 tablespoon or to taste)
- 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 boiled cider)
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Reduce the Cider: In a large pot, boil 3 cups (720g) of fresh apple cider with mulling spices on high heat for about 1 hour. Continue until it thickens into a syrupy consistency and you have about ⅓ cup remaining. Set aside to cool.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare the Crust: Using a food processor, pulse digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar, then pulse until the mixture resembles wet crumbs that hold together when pressed.
- Form and Bake the Crust: Press the crumb mixture firmly into the base of an 8-inch round springform pan wrapped with foil or into a similarly sized cake pan lined with parchment paper. Bake for 10 minutes, then allow to cool and chill in the refrigerator while preparing the filling.
- Reduce Oven Temperature: Lower the oven temperature to 325°F (160°C) for baking the cheesecake.
- Mix Cream Cheese and Sugar: In a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar together until smooth and lump-free. Scrape down the sides as necessary to ensure even mixing.
- Add Remaining Filling Ingredients: Blend in sour cream, vanilla extract, salt, cinnamon, and the cooled reduced apple cider. Continue mixing until creamy and homogeneous.
- Incorporate Eggs and Flour: Add the large eggs one at a time and then the all-purpose flour. Mix just until combined to avoid overworking the batter.
- Prepare Water Bath: Place the cheesecake pan inside a larger 13×9 inch pan. Fill the larger pan with hot water to create a water bath, which helps prevent cracking and ensures even baking.
- Bake the Cheesecake: Pour the filling into the crust and bake for approximately 90 minutes or until the edges are set but the center still jiggles slightly when shaken.
- Cool the Cheesecake Gradually: Turn off the oven and prop open the door slightly with a wooden spoon. Let the cheesecake cool inside the oven for 30 minutes to prevent sudden temperature changes.
- Further Cooling: Close the oven door and allow the cheesecake to cool inside for an additional 15 minutes.
- Chill Before Serving: Remove the cheesecake from the oven and cool it completely on the countertop. Once cooled, refrigerate for at least 8 hours, preferably overnight, before serving to set the flavors and texture.
Notes
- Using Honeycrisp apple cider adds a nice tartness that balances the sweetness of the cheesecake.
- Make sure cream cheese is fully softened to avoid lumps in the batter.
- Don’t overmix eggs and flour; mix just until combined to maintain a smooth texture.
- Using a water bath prevents cracks and promotes even baking.
- Slow cooling in the oven helps prevent sudden temperature changes which can cause cracks.
- Chill the cheesecake thoroughly for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cider cheesecake, autumn dessert, cream cheese dessert, baked cheesecake, spiced cheesecake
