Print

Apple Cider Cheesecake Recipe

Apple Cider Cheesecake Recipe
Print Recipe

★★★★★

5.2 from 16 reviews

A rich and creamy Apple Cider Cheesecake featuring a buttery digestive cookie crust and a smooth cream cheese filling infused with reduced apple cider and warm mulling spices. Perfectly balanced with cinnamon and brown sugar, this dessert combines the flavors of fall in a decadent, crowd-pleasing cheesecake.

Ingredients

Scale

Crust

  • 270g or 2 packed cups digestive cookies or graham crackers
  • 85g or 6 tablespoons butter, melted
  • ¼ teaspoon salt
  • 2 tablespoons powdered sugar

Apple Cider Reduction

  • 720g or 3 cups fresh apple cider (honeycrisp cider preferred for tartness)
  • Mulling spices (to taste, commonly cinnamon sticks, cloves, allspice, star anise)

Filling

  • 3 full fat cream cheese bricks (227g each), softened and at room temperature
  • 200g or 1 cup brown sugar
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 240g or 1 cup sour cream
  • ⅓ cup reduced apple cider syrup (from above)
  • 1 teaspoon cinnamon
  • 3 large eggs
  • 2 tablespoons all purpose flour

Instructions

  1. Reduce the Apple Cider: Boil the fresh apple cider with mulling spices in a large pot over high heat for about 1 hour, until it thickens into a syrupy consistency and reduces to approximately 1/3 cup. Remove from heat and allow to cool.
  2. Preheat Oven for Crust: Set your oven to 350°F (177°C) while preparing the crust.
  3. Prepare the Crust: Pulse the digestive cookies or graham crackers in a food processor until finely ground. Add melted butter, salt, and powdered sugar, and pulse until the mixture forms wet crumbs that hold together.
  4. Form and Bake the Crust: Press the crumb mixture firmly into an 8-inch round springform pan wrapped in foil or an 8-inch cake pan lined with parchment paper. Bake for 10 minutes. Remove and let cool completely, then chill in the fridge.
  5. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) for baking the cheesecake.
  6. Mix Cream Cheese and Sugar: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese with brown sugar until the mixture is completely lump-free, scraping down the sides as needed.
  7. Add Remaining Filling Ingredients: Add sour cream, vanilla extract, salt, cinnamon, and the reduced apple cider syrup. Beat until smooth and creamy, scraping down frequently.
  8. Incorporate Eggs and Flour: Add the eggs one at a time along with the all-purpose flour. Beat just until combined; avoid overmixing to keep the cheesecake texture light.
  9. Prepare Water Bath: Place the cheesecake pan in a larger 13×9-inch pan filled with hot water to prevent cracking during baking.
  10. Bake the Cheesecake: Pour the filling into the crust and bake for at least 90 minutes. The edges should look set while the center remains slightly wobbly.
  11. Cool in the Oven: Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for about 30 minutes to prevent sudden temperature changes.
  12. Further Oven Cooling: Close the oven door and allow the cheesecake to cool for an additional 15 minutes.
  13. Final Cooling and Chilling: Remove the cheesecake from the oven and cool completely on the countertop. Once cooled, refrigerate for at least 8 hours or overnight before serving.

Notes

  • Use full-fat cream cheese for the best texture and flavor.
  • Make sure cream cheese is softened to room temperature for smooth mixing.
  • Do not overmix after adding eggs to avoid cracks in the cheesecake.
  • Chilling the cheesecake overnight improves flavor and texture.
  • You can make the apple cider reduction a day ahead to save time.
  • Mulling spices can be adjusted based on personal preference for flavor intensity.

Nutrition

Keywords: Apple Cider Cheesecake, Fall Dessert, Cream Cheese Dessert, Spiced Cheesecake, Holiday Dessert

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