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