Apple Cider Cheesecake Recipe
Introduction
This Apple Cider Cheesecake combines the warmth of spiced cider with a creamy, rich cheesecake filling. Perfect for autumn or any time you crave a comforting dessert with a subtle fruity twist.
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 and measures about ⅓ cup. Set aside and allow to cool.
- Step 2: Preheat your oven to 350°F (175°C).
- Step 3: In a food processor, pulse the digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar, then pulse until the mixture forms wet crumbs.
- Step 4: Press the crumb mixture evenly into the bottom of an 8-inch round springform pan wrapped with foil, or into a similarly sized cake pan greased and lined with parchment paper. Bake the crust for 10 minutes. Let it cool, then chill.
- Step 5: Lower the oven temperature to 325°F (160°C).
- Step 6: Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese and brown sugar until completely smooth and lump-free, scraping down the sides as needed.
- Step 7: Add sour cream, vanilla extract, salt, cinnamon, and the cooled reduced apple cider. Beat again until the mixture is very creamy, scraping down the bowl periodically.
- Step 8: Add eggs and flour, mixing only until just combined to avoid overmixing.
- Step 9: Place the cheesecake pan into a larger 13×9-inch baking pan filled with hot water to create a water bath.
- Step 10: Pour the filling into the crust and bake for 90 minutes or more, until the edges are set and the center is still slightly wobbly when shaken gently.
- Step 11: Turn off the oven but leave the cheesecake inside. Prop the oven door open slightly with a wooden spoon and let the cheesecake cool in the oven for 30 minutes.
- Step 12: Close the oven door and allow the cheesecake to cool for an additional 15 minutes.
- Step 13: Remove the cheesecake from the oven and let it cool on the counter. Once cooled, refrigerate for at least 8 hours before serving.
Tips & Variations
- For extra flavor, try adding a tablespoon of apple brandy or bourbon to the cheesecake filling.
- If you don’t have mulling spices, a mix of cinnamon sticks, cloves, and star anise works well to infuse the cider.
- Use gluten-free cookies for a gluten-free crust option.
- Allow the cheesecake to come to room temperature for about 20 minutes before serving for the best texture and flavor.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. To reheat, allow slices to come to room temperature; this cheesecake is best served chilled or slightly warmed but not hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, the cheesecake benefits from chilling overnight or at least 8 hours, making it ideal for preparing a day ahead of serving.
What can I use instead of cream cheese?
For a lighter version, you can substitute part of the cream cheese with ricotta or mascarpone, but this will change the texture and flavor slightly.
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Apple Cider Cheesecake Recipe
- Total Time: 10 hours (including chilling)
- Yield: 8 servings 1x
Description
A rich and creamy Apple Cider Cheesecake with a buttery cookie crust and a smooth filling infused with homemade reduced apple cider syrup and warming mulling spices. This cheesecake offers a perfect balance of tartness and sweetness, ideal for autumn or any time you crave a cozy dessert.
Ingredients
Scale
Crust
- 270g (2 packed cups) digestive cookies or graham crackers
- 85g (6 tablespoons) butter, melted
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
Reduced Apple Cider Syrup
- 720g (3 cups) fresh apple cider (preferably Honeycrisp for tartness)
- Mulling spices (such as cinnamon sticks, cloves, star anise, and allspice)
Cheesecake Filling
- 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 syrup (from above)
- 1 teaspoon cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Reduce the Apple Cider: In a large pot, bring the fresh apple cider and mulling spices to a boil over high heat. Let it simmer until it reduces to about ⅓ cup and forms a thick syrup, which takes approximately 1 hour. Remove from heat and allow to cool completely.
- Preheat Oven for Crust: Set your oven to 350°F (175°C) to prepare for baking the crust.
- Make the Crust: Using a food processor, pulse the digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar, then pulse until the mixture forms wet crumbs that hold together when pressed.
- Press and Bake Crust: Transfer the crumb mixture into an 8-inch round springform pan wrapped with foil or an 8-inch round cake pan lined with parchment paper. Press the crumbs firmly into the bottom to create an even layer. Bake the crust for 10 minutes. Remove and allow it to cool, then chill in the refrigerator.
- Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) for baking the cheesecake filling.
- Beat Cream Cheese and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and brown sugar until the mixture is smooth and free of lumps, scraping down the bowl as needed.
- Add Remaining Filling Ingredients: Add sour cream, vanilla extract, salt, cinnamon, and the cooled reduced apple cider syrup to the cream cheese mixture. Beat repeatedly until the mixture is creamy and homogeneous.
- Incorporate Eggs and Flour: Add the eggs one at a time along with the flour, beating the mixture just until combined to avoid overmixing.
- Prepare Water Bath: Place the cheesecake pan inside a larger 13×9-inch pan and fill the outer pan with hot water about halfway up the sides of the cheesecake pan to create a water bath.
- Bake the Cheesecake: Pour the prepared filling over the chilled crust and bake for 90 minutes or more. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken.
- Cool in Oven Part 1: Turn off the oven but leave the cheesecake inside. Crack the oven door open slightly using a wooden spoon and let the cheesecake cool for 30 minutes to prevent cracking.
- Cool in Oven Part 2: Close the oven door and allow the cheesecake to continue cooling inside for another 15 minutes.
- Final Cooling and Chilling: Remove the cheesecake from the oven and let it cool completely on the countertop. Once cooled, refrigerate for at least 8 hours or overnight before serving to allow the flavors to meld and the texture to set.
Notes
- Using Honeycrisp apple cider adds a nice tartness that balances well with the sweetness of the cheesecake.
- Ensure the cream cheese is completely softened and at room temperature to avoid lumps in the batter.
- The water bath helps the cheesecake bake evenly and prevents cracking.
- Chilling the cheesecake overnight enhances its texture and flavor.
- If you prefer a spicier flavor, adjust the amount or type of mulling spices used in the apple cider reduction.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cider cheesecake, autumn dessert, creamy cheesecake, spiced cheesecake, apple dessert, fall recipes
