Apple Cider Cheesecake Recipe

If you’re looking for a delightful dessert that combines the cozy flavors of fall with a creamy texture, look no further than this Apple Cider Cheesecake. This dessert features a smooth cream cheese filling infused with the essence of fresh apple cider, perfectly balanced by a buttery cookie crust. It’s a fantastic way to celebrate the season and impress your guests!

Why Make This Recipe

This Apple Cider Cheesecake is not just a dessert; it’s an experience. The warm, inviting flavors of apple cider and mulling spices create a harmonious taste that’s perfect for autumn gatherings or holidays. It’s rich, creamy, and beautifully aromatic, making it an excellent choice for any special occasion. Plus, the unique twist on traditional cheesecake will certainly delight your taste buds.

How to Make Apple Cider Cheesecake

Crafting this cheesecake is easier than you might think! Follow our step-by-step guide to create a show-stopping dessert.

Ingredients

2 cups digestive cookies or graham crackers (270g)
½ cup butter (melted) (113g)
1/4 teaspoon salt
2 tablespoons powdered sugar
3 cups fresh apple cider (honeycrisp cider is more tart!)
Mulling spices (to taste)
3 cream cheese bricks (227g each, softened and at room temperature)
1 cup brown sugar (220g)
½ teaspoon salt
2 teaspoons pure vanilla extract
1 cup sour cream (240g)
1/3 cup reduced apple cider (from above)
1 teaspoon cinnamon
3 large eggs
2 tablespoons all-purpose flour

Directions

In a large pot, boil the apple cider with mulling spices on high for about 1 hour, until reduced to a thick syrup. Set aside and let it cool.
Preheat your oven to 350°F (175°C).
Prepare the crust: In a food processor, pulse the cookies until finely ground. Add melted butter, salt, and powdered sugar, and pulse until combined into wet crumbs.
Press the crust mixture into an 8” round springform pan wrapped with foil, or into a greased, parchment-lined 8" wide, 3" high cake pan. Bake for 10 minutes. Cool and then chill.
Reduce oven temperature to 325°F (160°C).
In a stand mixer with the paddle attachment, beat the cream cheese and brown sugar until smooth, scraping down the bowl as needed.
Add sour cream, vanilla, salt, cinnamon, and reduced apple cider; beat until creamy, scraping down often.
Incorporate the eggs and flour, mixing gently until just combined.
Place the cheesecake pan in a 13×9” pan filled with hot water to create a water bath.
Pour the filling into the crust and bake for 90 minutes, until the edges are set but the center is still slightly wobbly.
Turn off the oven and crack the door open using a wooden spoon. Let the cheesecake cool in the oven for about 30 minutes.
After 30 minutes, close the oven and allow it to cool for an additional 15 minutes.
Remove the cheesecake from the oven and let it cool on the counter. Once cool, refrigerate for at least 8 hours before serving.

How to Serve Apple Cider Cheesecake

Serve your Apple Cider Cheesecake chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream. Fresh apple slices or caramel sauce on the side can add an extra touch of elegance.

How to Store Apple Cider Cheesecake

To keep your cheesecake fresh, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator. It can last up to one week. If you need to store it longer, consider freezing individual slices for up to one month.

Tips to Make Apple Cider Cheesecake

Ensure your cream cheese is at room temperature for a smooth batter.
Use a water bath to prevent cracks in the cheesecake.
Experiment with different types of apple cider for varying flavor profiles.

Variations

Swap out digestive cookies for Oreo cookies for a chocolatey twist.
Add a layer of caramel sauce between the crust and filling for added sweetness.

FAQs

1. Can I use store-bought apple cider?
Yes, store-bought apple cider works fine. Just look for a high-quality brand to get the best flavor.

2. How do I know when the cheesecake is done?
The cheesecake should look set around the edges but still have a slight wobble in the center when shaken.

3. Can I make this cheesecake in advance?
Absolutely! In fact, it tastes better after chilling in the fridge for several hours or overnight.

This Apple Cider Cheesecake recipe is sure to become a cherished favorite, providing a delicious dessert option with a taste of fall in every slice. Give it a try, and savor the delightful flavors!

Apple Cider Cheesecake

A delightful dessert combining creamy cheesecake with the cozy flavors of fall and fresh apple cider.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2

Total Time 2 30

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

For the crust

2 cups digestive cookies or graham crackers (270g)
½ cup butter, melted (113g)
¼ teaspoon salt
2 tablespoons powdered sugar

For the filling

3 cups fresh apple cider (honeycrisp cider is more tart!)
Mulling spices (to taste)
3 bricks cream cheese, softened (227g each)
1 cup brown sugar (220g)
½ teaspoon salt
2 teaspoons pure vanilla extract
1 cup sour cream (240g)
⅓ cup reduced apple cider (from above)
1 teaspoon cinnamon
3 large eggs
2 tablespoons all-purpose flour

Instructions

Preparation

In a large pot, boil the apple cider with mulling spices on high for about 1 hour, until reduced to a thick syrup. Set aside and let it cool.
Preheat your oven to 350°F (175°C).
Prepare the crust: In a food processor, pulse the cookies until finely ground. Add melted butter, salt, and powdered sugar, and pulse until combined into wet crumbs.
Press the crust mixture into an 8” round springform pan wrapped with foil, or into a greased, parchment-lined 8" wide, 3" high cake pan. Bake for 10 minutes. Cool and then chill.
Reduce oven temperature to 325°F (160°C).

Making the Filling

In a stand mixer with the paddle attachment, beat the cream cheese and brown sugar until smooth, scraping down the bowl as needed.
Add sour cream, vanilla, salt, cinnamon, and reduced apple cider; beat until creamy, scraping down often.
Incorporate the eggs and flour, mixing gently until just combined.

Baking

Place the cheesecake pan in a 13×9” pan filled with hot water to create a water bath.
Pour the filling into the crust and bake for 90 minutes, until the edges are set but the center is still slightly wobbly.
Turn off the oven and crack the door open using a wooden spoon. Let the cheesecake cool in the oven for about 30 minutes.
After 30 minutes, close the oven and allow it to cool for an additional 15 minutes.
Remove the cheesecake from the oven and let it cool on the counter. Once cool, refrigerate for at least 8 hours before serving.

Notes

Serve chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream. Fresh apple slices or caramel sauce on the side can add an extra touch of elegance. To keep your cheesecake fresh, cover it tightly and store it in the refrigerator. It can last up to one week. If you need to store it longer, consider freezing individual slices for up to one month.

Keyword Apple Cider Cheesecake, Cheesecake, Fall Dessert, Seasonal Flavors, Thanksgiving Dessert