Apple Cider Cheesecake

Why Make This Recipe

Apple Cider Cheesecake is a delightful treat that combines the creamy richness of cheesecake with the warm, spiced flavors of apple cider. It’s perfect for fall gatherings, holidays, or any special occasion. This dessert not only looks fabulous but also offers a unique taste that everyone will love. The tartness of the apple cider pairs beautifully with the sweetness of the cheesecake, creating a balance that makes each bite a joy.

How to Make Apple Cider Cheesecake

Ingredients

• 270g or 2 packed cups digestive cookies or graham crackers
• 85g or 6 tablespoons butter (melted)
• ¼ teaspoon salt
• 2 tablespoons powdered sugar
• 720g or 3 cups fresh apple cider (honeycrisp cider is more tart, tastes great here)
• Mulling spices
• 3 full fat cream cheese bricks (227g each, softened and at room temperature)
• 200g or 1 cup brown sugar
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• 240g or 1 cup sour cream
• ⅓ cup reduced apple cider (from above)
• 1 teaspoon cinnamon
• 3 large eggs
• 2 tablespoons all-purpose flour

Directions

1. Boil the cider with the mulling spices on high in a large pot for about 1 hour, until it has reduced to a thick syrup and you have about 1/3 cup. Set aside and allow to cool.
2. Preheat the oven to 350°F (175°C).
3. To make the crust, use a food processor to pulse the cookies into a fine crumb. Add the melted butter, salt, and powdered sugar, and pulse until the mixture looks like wet crumbs.
4. Press the crumbs into an 8” round springform pan wrapped with foil, or into an 8″ wide, 3″ high cake pan greased and lined with parchment paper. Bake for 10 minutes, then allow to cool and chill.
5. Lower the oven temperature to 325°F (160°C).
6. In a stand mixer fitted with the paddle attachment, beat the cream cheese and brown sugar until completely smooth. Scrape down the sides of the bowl a few times if needed.
7. Add the sour cream, vanilla, ½ teaspoon salt, cinnamon, and the reduced apple cider. Mix until you have a creamy texture.
8. Add the eggs and flour, beating gently until just combined.
9. Place the cheesecake pan in a 13×9” pan filled with hot water.
10. Pour your cheesecake filling into the crust and bake for 90 minutes or until the edges look set but the center is still slightly wobbly.
11. Turn off the oven but leave the cheesecake inside. Use a wooden spoon to crack the oven door open. Let the cheesecake cool in the oven for about 30 minutes.
12. After 30 minutes, close the oven door and let it cool for another 15 minutes.
13. Remove from the oven and cool on the counter. Once cool, place in the fridge for at least 8 hours before serving.

How to Serve Apple Cider Cheesecake

Slice the cheesecake into wedges and serve it chilled. You can top it with whipped cream or a drizzle of caramel sauce for extra sweetness. Fresh apple slices or a sprinkle of cinnamon also make great garnishes that enhance the fall flavor.

How to Store Apple Cider Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to one week. If you want to prepare it ahead of time, you can make it a couple of days before you plan to serve it.

Tips to Make Apple Cider Cheesecake

1. Make sure the cream cheese is at room temperature for easier mixing.
2. Don’t overmix the batter after adding the eggs to avoid cracks.
3. Use a water bath to help the cheesecake cook evenly and prevent it from drying out.

Variation

You can experiment with different types of cider for varied taste. Also, adding chopped pecans or walnuts in the crust gives an added crunch.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, Apple Cider Cheesecake can be made a couple of days in advance. Just store it in the fridge until ready to serve.

2. What can I do if my cheesecake cracks?
If your cheesecake cracks, you can cover it with whipped cream or a fruit topping for a beautiful presentation!

3. Can I freeze Apple Cider Cheesecake?
Yes, you can freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the fridge before serving.

Apple Cider Cheesecake

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• Author: yolanda
• Total Time: 2 hours (plus chilling)
• Yield: 1 cheesecake (8 servings) 1x

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Description

Apple Cider Cheesecake blends creamy, rich cheesecake with warm spiced apple cider reduction for a perfect fall dessert. Ideal for holidays and cozy gatherings.

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Ingredients

Scale 1x2x3x

• 270g or 2 packed cups digestive cookies or graham crackers
• 85g or 6 tablespoons butter (melted)
• ¼ teaspoon salt
• 2 tablespoons powdered sugar
• 720g or 3 cups fresh apple cider (honeycrisp cider recommended)
• Mulling spices
• 3 bricks full-fat cream cheese (227g each, softened)
• 200g or 1 cup brown sugar
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• 240g or 1 cup sour cream
• ⅓ cup reduced apple cider (from above)
• 1 teaspoon cinnamon
• 3 large eggs
• 2 tablespoons all-purpose flour

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Instructions

1. Boil the cider with mulling spices on high for about 1 hour until reduced to ⅓ cup. Set aside to cool.
2. Preheat the oven to 350°F (175°C).
3. Pulse the cookies into fine crumbs using a food processor. Add melted butter, salt, and powdered sugar. Pulse to combine.
4. Press into an 8” springform pan wrapped in foil or a greased, parchment-lined 8” cake pan. Bake 10 minutes, then cool and chill.
5. Lower oven temperature to 325°F (160°C).
6. Beat cream cheese and brown sugar in a stand mixer until smooth, scraping sides as needed.
7. Add sour cream, vanilla, salt, cinnamon, and reduced cider. Mix until creamy.
8. Add eggs and flour; beat gently until just combined.
9. Place the cheesecake pan in a 13×9” pan filled with hot water.
10. Pour cheesecake filling into crust and bake 90 minutes, until edges are set and center is slightly wobbly.
11. Turn off oven, crack door with a wooden spoon, and let cool inside for 30 minutes.
12. Close door and let cool another 15 minutes.
13. Remove and cool on counter, then refrigerate at least 8 hours before serving.

Notes

Use room temperature cream cheese for smoother batter. Don’t overmix after adding eggs to avoid cracks. A water bath ensures even baking and a moist texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 32g
• Sodium: 360mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 120mg

Keywords: apple cider cheesecake, fall dessert, cheesecake, apple cider, holiday dessert