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Apple Cider Cheesecake Recipe

Apple Cider Cheesecake Recipe
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★★★★★

4.7 from 23 reviews

This Apple Cider Cheesecake combines the tartness of fresh honeycrisp apple cider with creamy, smooth cheesecake for a perfect autumn dessert. With a buttery digestive cookie crust and warm spices from mulling spices and cinnamon, this cake is a delightful treat that balances rich sweetness with seasonal flavors. The cider syrup reduction intensifies the apple flavor, making every bite luscious and memorable.

Ingredients

Scale

Crust

  • 2 cups digestive cookies or graham crackers (270g)
  • ½ cup butter, melted (113g)
  • ¼ teaspoon salt
  • 2 tablespoons powdered sugar

Apple Cider Reduction

  • 3 cups fresh apple cider (preferably honeycrisp for tartness)
  • Mulling spices (typically cinnamon sticks, cloves, allspice, star anise; about 1-2 teaspoons total)

Cheesecake Filling

  • 3 cream cheese bricks (227g each), softened and at room temperature
  • 1 cup brown sugar (220g)
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream (240g)
  • ⅓ cup reduced apple cider syrup (from above)
  • 1 teaspoon cinnamon
  • 3 large eggs
  • 2 tablespoons all-purpose flour

Instructions

  1. Reduce the cider with spices: Boil the 3 cups of fresh apple cider with mulling spices in a large pot over high heat for about 1 hour until it reduces to a thick syrup, approximately ⅓ cup. Set aside to cool completely.
  2. Preheat oven for crust: Set your oven to 350°F (175°C) to prepare for baking the crust.
  3. Make the crust mixture: In a food processor, pulse the digestive cookies or graham crackers until finely ground. Add the melted butter, salt, and powdered sugar, then pulse until the mixture comes together in wet crumbs.
  4. Form and bake crust: Press the crust mixture evenly into an 8-inch round springform pan wrapped in foil or an 8-inch cake pan lined with parchment paper. Bake for 10 minutes, then allow to cool and chill.
  5. Lower oven temperature: Reduce the oven temperature to 325°F (160°C) to prepare for baking the cheesecake.
  6. Beat cream cheese and sugar: Using a stand mixer with a paddle attachment, beat the softened cream cheese and brown sugar until the mixture is completely smooth and lump-free, scraping down the sides as needed.
  7. Add sour cream and flavorings: Incorporate the sour cream, vanilla extract, salt, cinnamon, and reduced apple cider syrup. Beat repeatedly, scraping down the bowl until the mixture is very creamy.
  8. Incorporate eggs and flour: Add the eggs one at a time, then add the flour. Beat just until combined — avoid overmixing to prevent cracking.
  9. Prepare water bath: Place your cheesecake pan inside a larger 13×9-inch pan filled with hot water to ensure even baking and prevent cracking.
  10. Bake the cheesecake: Pour the filling onto the crust and bake for 90 minutes or more, until the edges are set but the center is still slightly wobbly when shaken.
  11. Cool in oven: Turn off the oven but leave the cheesecake inside with the door cracked open using a wooden spoon. Let it cool for 30 minutes to gradually adjust the temperature.
  12. Further cooling: Close the oven door and allow the cheesecake to cool for an additional 15 minutes inside the oven.
  13. Chill fully: Remove the cheesecake from the oven and cool completely on the countertop, then refrigerate for at least 8 hours or overnight for the best texture and flavor.

Notes

  • Use honeycrisp apple cider for a nice tart contrast to the sweetness.
  • The mulling spices can be adjusted based on preferred warmth and intensity; common spices include cinnamon, cloves, allspice, and star anise.
  • Make sure the cream cheese is fully softened at room temperature to avoid lumps in the filling.
  • Do not overbeat after adding eggs and flour, as this can cause cracks in the cheesecake.
  • A water bath is critical to baking the cheesecake evenly and preventing cracking.
  • Allow at least 8 hours of chilling time for the cheesecake to set perfectly before serving.
  • Store leftovers in the refrigerator, tightly covered, for up to 4 days.

Nutrition

Keywords: apple cider cheesecake, fall dessert, creamy cheesecake, apple cider reduction, autumn recipe, mulling spices, cheesecake with cinnamon

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