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Apple Cider Cheesecake Recipe

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★★★★★

4.7 from 67 reviews

This Apple Cider Cheesecake features a spiced apple cider reduction infused into a smooth cream cheese filling atop a buttery, crumbly cookie crust. The cake is baked in a water bath to ensure a creamy, crack-free texture, making it a perfect dessert for fall and holiday gatherings.

Ingredients

Scale

Crust

  • 270g (2 packed cups) digestive cookies or graham crackers
  • 85g (6 tablespoons) butter, melted
  • ¼ teaspoon salt
  • 2 tablespoons powdered sugar

Apple Cider Reduction

  • 720g (3 cups) fresh apple cider (preferably honeycrisp for tartness)
  • Mulling spices (such as cinnamon sticks, cloves, allspice – quantity as preferred)

Filling

  • 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 (from above)
  • 1 teaspoon cinnamon
  • 3 large eggs
  • 2 tablespoons all purpose flour

Instructions

  1. Reduce the Cider: Boil the apple cider with mulling spices in a large pot on high heat for about 1 hour until it thickens into a syrupy consistency about ⅓ cup. Set aside to cool completely.
  2. Preheat Oven: Heat the oven to 350°F (177°C) to prepare for baking the crust.
  3. Prepare Crust: In a food processor, pulse the digestive cookies until finely ground. Add melted butter, salt, and powdered sugar, then pulse again until combined into wet crumbs.
  4. Form Crust: Press the crumb mixture into an 8-inch round springform pan wrapped in foil or into an 8-inch wide, 3-inch high cake pan lined with parchment paper and greased. Bake for 10 minutes until slightly set. Remove and allow to cool, then chill to firm up.
  5. Lower Oven Temperature: Reduce oven heat to 325°F (163°C) for baking the cheesecake filling.
  6. Beat Cream Cheese and Sugar: In a stand mixer with a paddle attachment, beat the cream cheese and brown sugar until smooth and lump-free, scraping down the bowl as needed.
  7. Add Wet Ingredients: Add sour cream, vanilla extract, salt, cinnamon, and the reduced apple cider. Beat and scrape repeatedly until the mixture is very creamy.
  8. Incorporate Eggs and Flour: Add eggs and flour to the mixture and beat just until combined, avoiding overmixing.
  9. Prepare Water Bath: Place the cheesecake pan into a larger 13×9-inch pan filled with hot water to create a gentle baking environment.
  10. Pour Filling and Bake: Pour the cheesecake filling over the crust and bake for 90 minutes or more. The edges should look set while the center remains slightly wobbly.
  11. Cool in Oven (Step 1): Turn off the oven and slightly open the oven door using a wooden spoon to allow gradual cooling. Let the cheesecake cool inside for 30 minutes.
  12. Cool in Oven (Step 2): Close the oven door and continue cooling the cheesecake inside for an additional 15 minutes.
  13. Final Cooling: Remove the cheesecake from the oven and let it cool completely on the counter. Once cooled, refrigerate the cheesecake for at least 8 hours before serving to fully set.

Notes

  • Use full fat cream cheese and sour cream for the best creamy texture.
  • Be sure to reduce the apple cider carefully to concentrate the flavor without burning.
  • Chilling the crust before adding the filling prevents it from becoming soggy.
  • Use a water bath to avoid cracks in the cheesecake and to ensure even baking.
  • Gradual cooling in the oven helps prevent sudden temperature changes, reducing the risk of cracking.
  • Allow sufficient chilling time after baking to achieve the perfect sliceable texture.
  • Mulling spices can be customized, but cinnamon, cloves, and allspice work best with apple cider.

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

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