Apple Cider Cheesecake (Print Version)
A creamy, indulgent dessert featuring concentrated apple cider, warm spices, and a buttery cookie crust for the ultimate fall treat.
# Ingredients:
→ Crust
01 -
2 cups digestive cookies or graham crackers, 270g
02 -
½ cup butter, melted, 113g
03 -
1/4 teaspoon salt
04 -
2 tablespoons powdered sugar
→ Filling
05 -
3 cups fresh apple cider, honeycrisp cider for tartness
06 -
Mulling spices
07 -
3 cream cheese bricks, 227g each, softened and at room temperature
08 -
1 cup brown sugar, 220g
09 -
½ teaspoon salt
10 -
2 teaspoons pure vanilla extract
11 -
1 cup sour cream, 240g
12 -
1/3 cup reduced apple cider (from above)
13 -
1 teaspoon cinnamon
14 -
3 large eggs
15 -
2 tablespoons all-purpose flour
# Steps to Follow:
01 -
Boil the cider with the mulling spices on high heat in a large pot for about 1 hour until it reduces to a thick syrup and yields approximately 1/3 cup. Set aside to cool.
02 -
Preheat the oven to 350°F (175°C).
03 -
In a food processor, pulse the cookies until finely ground. Add the melted butter, salt, and powdered sugar. Pulse again until mixture forms wet crumbs.
04 -
Press the crumb mixture into an 8-inch round springform pan wrapped with foil or an 8-inch wide, 3-inch high cake pan greased and lined with parchment paper. Bake for 10 minutes. Allow to cool, then chill.
05 -
Lower the oven temperature to 325°F (163°C). In a stand mixer with a paddle attachment, beat the cream cheese and sugar until completely lump-free, scraping down the bowl as needed. Add the sour cream, vanilla extract, salt, cinnamon, and reduced cider, and mix until creamy. Add the eggs and flour, mixing just until combined.
06 -
Place the cheesecake pan in a 13 x 9-inch pan filled with hot water.
07 -
Pour the filling into the crust. Bake for 90 minutes or longer until the edges are set, but the center remains slightly wobbly.
08 -
Turn off the oven but leave the cheesecake inside. Crack open the oven door with a wooden spoon and allow to cool for about 30 minutes. Close the oven door and let cool for an additional 15 minutes.
09 -
Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, refrigerate for at least 8 hours before serving.