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Apple Cider Cheesecake Recipe

★★★★★

4.5 from 51 reviews
  • Author: Mariam
  • 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

  1. 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.
  2. Preheat Oven for Crust: Set your oven to 350°F (175°C) to prepare for baking the crust.
  3. 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.
  4. 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.
  5. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) for baking the cheesecake filling.
  6. 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.
  7. 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.
  8. Incorporate Eggs and Flour: Add the eggs one at a time along with the flour, beating the mixture just until combined to avoid overmixing.
  9. 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.
  10. 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.
  11. 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.
  12. Cool in Oven Part 2: Close the oven door and allow the cheesecake to continue cooling inside for another 15 minutes.
  13. 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

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