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Apple Cider Cheesecake Recipe

Apple Cider Cheesecake Recipe
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★★★★★

5 from 17 reviews

This Apple Cider Cheesecake combines the rich, creamy texture of a classic cheesecake with the warm, spiced flavors of reduced apple cider and mulling spices. Featuring a crunchy digestive cookie crust and infused with cinnamon and vanilla, this dessert is perfect for fall or any cozy occasion. The process involves reducing fresh apple cider into a syrup, adding a unique depth of flavor to the creamy filling, and baking until just set with a slight wobble in the center for the perfect creamy interior.

Ingredients

Scale

Crust

  • 270g (2 packed cups) digestive cookies or graham crackers
  • 85g (6 tablespoons) unsalted butter, melted
  • 1/4 teaspoon salt
  • 2 tablespoons powdered sugar

Filling

  • 720g (3 cups) fresh apple cider (preferably Honeycrisp cider for tartness)
  • 2 teaspoons mulling spices
  • 3 bricks (227g each) full fat cream cheese, softened and at room temperature
  • 200g (1 cup) brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 240g (1 cup) sour cream
  • 1/3 cup reduced apple cider syrup (from above)
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 2 tablespoons all-purpose flour

Instructions

  1. Reduce the cider: Pour the fresh apple cider and mulling spices into a large pot and boil on high heat for about 1 hour until it reduces to a thick syrup measuring about 1/3 cup. Remove from heat and set aside to cool completely.
  2. Prepare the crust: Preheat the oven to 350°F (175°C). In a food processor, pulse the digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar, pulsing until the mixture resembles wet crumbs. Press this mixture firmly into the bottom of an 8-inch springform pan wrapped in foil or an 8-inch cake pan lined with parchment paper. Bake for 10 minutes, then remove and cool completely. Chill the crust in the refrigerator while you prepare the filling.
  3. Reduce oven temperature: Lower the oven temperature to 325°F (163°C) for baking the cheesecake.
  4. Make the filling base: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar on medium speed until smooth and completely lump free, scraping down the bowl several times as needed.
  5. Add wet ingredients: Add the sour cream, vanilla extract, salt, ground cinnamon, and cooled reduced apple cider syrup to the cream cheese mixture. Mix repeatedly, scraping down the bowl until fully incorporated and creamy.
  6. Incorporate eggs and flour: Add the eggs one at a time, beating on low speed just until combined after each addition. Add the all-purpose flour and mix until just combined; avoid overmixing to prevent cracks.
  7. Prepare water bath and bake: Place the cheesecake pan into a larger 13×9 inch pan filled with hot water (about halfway up the sides of the cheesecake pan). Pour the filling into the prepared crust. Bake for at least 90 minutes, until the edges are set but the center slightly wobbly when gently shaken.
  8. Cool in oven: Turn off the oven and crack the oven door open slightly using a wooden spoon. Let the cheesecake cool inside the oven for 30 minutes to prevent cracking.
  9. Further cooling: After 30 minutes, close the oven door and allow the cheesecake to cool for an additional 15 minutes inside the oven.
  10. Chill: Remove the cheesecake from the oven and cool completely on the counter. Once cooled, refrigerate uncovered for at least 8 hours or overnight before serving to set fully.

Notes

  • Use full-fat cream cheese and sour cream for the best creamy texture.
  • Make sure the cream cheese is softened to room temperature to avoid lumps.
  • Don’t overmix the batter once eggs and flour are added to prevent dense texture and cracks.
  • Reducing the cider with mulling spices intensifies the apple flavor and adds depth.
  • A water bath (bain-marie) helps cook the cheesecake evenly and prevents cracking.
  • Allow the cheesecake to chill thoroughly before slicing for clean cuts.
  • You can substitute mulling spices with cinnamon sticks, cloves, star anise, and nutmeg for a homemade version.
  • If you want a gluten-free crust, use gluten-free cookies or crackers.

Nutrition

Keywords: apple cider cheesecake, spiced cheesecake, fall dessert, creamy cheesecake, mulling spices cheesecake

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