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Apple Cider Cheesecake Recipe

★★★★★

4.6 from 65 reviews
  • Author: Victor
  • Total Time: 10 hours 5 minutes
  • Yield: 8 servings 1x

Description

This Apple Cider Cheesecake is a decadent dessert that combines the warm, comforting flavors of spiced apple cider with a creamy, smooth cheesecake filling on a buttery cookie crust. The cider is carefully reduced with mulling spices to create a rich syrup that infuses the cheesecake with a unique autumnal taste. Perfect for festive occasions or cozy gatherings, this cheesecake offers a delightful twist on a classic favorite.

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 recommended for tartness)
  • mulling spices (such as cinnamon sticks, cloves, allspice, and nutmeg)
  • 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 720g (3 cups) of fresh apple cider and mulling spices to a boil over high heat. Let it simmer and boil for about 1 hour until the liquid reduces to approximately ⅓ cup and forms a thick syrup. Remove from heat and set aside to cool completely.
  2. Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the digestive cookies or graham crackers until finely ground. Add the melted butter, salt, and powdered sugar and pulse again until the mixture forms wet crumbs.
  3. Form and Bake Crust: Press the crumb mixture firmly into the base of an 8-inch round springform pan wrapped with foil (to prevent water leaks) or a similarly sized cake pan greased and lined with parchment paper. Bake the crust for 10 minutes. Remove from oven and allow to cool, then chill in the refrigerator while you prepare the filling.
  4. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) for baking the cheesecake.
  5. Make Cheesecake Filling: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until completely smooth and lump-free, scraping down sides as needed. Add the sour cream, vanilla extract, salt, cinnamon, and the cooled reduced cider syrup. Continue to mix and scrape until creamy and well combined.
  6. Add Eggs and Flour: Add the eggs one at a time along with the flour, beating just until combined. Avoid overmixing to prevent air pockets and cracking.
  7. Prepare Water Bath: Place your cheesecake pan inside a larger 13×9-inch baking pan. Fill the larger pan with hot water about halfway up the sides of the cheesecake pan to create a water bath, which ensures gentle, even baking.
  8. Bake the Cheesecake: Pour the filling into the prepared crust. Bake at 325°F (163°C) for about 90 minutes or until the edges are set and the center is slightly wobbly when gently shaken.
  9. Cool in Oven: Turn off the oven but leave the cheesecake inside. Prop the oven door open slightly using a wooden spoon to allow gradual cooling for 30 minutes, which helps prevent cracking.
  10. Further Cooling: After 30 minutes, close the oven door and let the cheesecake cool inside for another 15 minutes.
  11. Final Cooling and Chilling: Remove the cheesecake from the oven and allow it to cool to room temperature on the counter. Once cool, refrigerate the cheesecake for at least 8 hours or preferably overnight before serving to fully set and develop flavors.

Notes

  • The mulling spices can be adjusted according to your preference; typical blends include cinnamon sticks, cloves, nutmeg, and allspice.
  • Using a springform pan wrapped in foil is essential to prevent water from the water bath leaking into the crust during baking.
  • Be sure not to overmix the cream cheese filling once the eggs and flour are added to keep the texture smooth and prevent cracking.
  • You can prepare the reduced apple cider syrup a day ahead and keep it refrigerated to save time.
  • Allow the cheesecake to chill thoroughly before serving for best texture and flavor.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Apple Cider Cheesecake, fall dessert, spiced cheesecake, creamy cheesecake, autumn dessert, holiday cheesecake

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