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)

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 (see method)

1 teaspoon cinnamon

3 large eggs

2 tablespoons all purpose flour

Instructions

Step 1: Boil the apple cider with mulling spices in a large pot over high heat for about 1 hour, until it reduces to a thick syrup and you have about ⅓ cup remaining. Set aside to cool.

Step 2: Preheat the 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 the melted butter, salt, and powdered sugar, then pulse again 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 an 8×3 inch cake pan greased and lined with parchment paper. 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 softened cream cheese and brown sugar until smooth and free of lumps, scraping down the sides as needed.

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

Step 8: Add the eggs and flour, and beat just until combined. Do not overmix.

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

Step 10: Pour the filling into the chilled crust and bake for 90 minutes or until the edges are set and the center is slightly wobbly when shaken.

Step 11: Turn off the oven, crack open the oven door using a wooden spoon to keep it ajar, 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 and let it cool to room temperature on the counter. Once cool, refrigerate for at least 8 hours before serving.

Tips & Variations

Use Honeycrisp apple cider for a more tart flavor that balances well with the sweetness of the cheesecake.

Make sure the cream cheese is fully softened to avoid lumps in the filling.

To enhance the spice flavor, add a pinch of nutmeg or cloves along with the cinnamon.

If you don’t have a water bath, place a pan of hot water on the oven rack below the cheesecake to help regulate temperature and prevent cracking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, you can freeze it wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slightly to bring back softness if desired, but it is usually best served chilled.

FAQs

Can I use regular apple cider instead of Honeycrisp?

Yes, regular apple cider works fine but Honeycrisp cider adds a nice tartness that complements the sweetness of the cheesecake wonderfully.

Why do I need to bake the cheesecake in a water bath?

The water bath helps to evenly distribute heat and maintain moisture around the cheesecake as it bakes, preventing cracks and ensuring a smooth, creamy texture.