Description
This Apple Cider Cheesecake is a luscious dessert that combines the tart freshness of reduced apple cider with a creamy, smooth cream cheese filling and a buttery graham cracker crust. Infused with warm mulling spices and cinnamon, this seasonal cheesecake is perfect for autumn gatherings, offering a unique twist on a classic favorite.
Ingredients
Scale
Crust
- 270g (2 packed cups) digestive cookies or graham crackers
- 85g (6 tablespoons) unsalted butter, melted
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
Apple Cider Reduction
- 720g (3 cups) fresh apple cider (honeycrisp cider recommended for tartness)
- Mulling spices (such as cinnamon sticks, cloves, allspice, and star anise), to taste
Filling
- 3 bricks full-fat cream cheese (227g each), softened to 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 syrup (prepared above)
- 1 teaspoon ground cinnamon
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Reduce the apple cider: In a large pot, bring 3 cups of fresh apple cider and mulling spices to a boil over high heat. Boil for about 1 hour, stirring occasionally, until the liquid reduces to about ⅓ cup, becoming a thick, flavorful syrup. Remove from heat and let cool.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the crust: In a food processor, pulse the digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar, and pulse again until the mixture resembles wet crumbs that hold together when pressed.
- Form the crust: Press the crumb mixture firmly into the bottom of an 8-inch round springform pan wrapped with foil or an 8-inch cake pan lined with parchment paper and greased. Bake the crust for 10 minutes, then remove and let cool completely. Chill in the refrigerator while preparing the filling.
- Lower oven temperature: Reduce the oven temperature to 325°F (163°C).
- Beat the cream cheese and sugar: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and brown sugar on medium speed until smooth and free of lumps. Scrape down the sides several times for an even consistency.
- Add wet ingredients and spices: Add sour cream, vanilla extract, salt, ground cinnamon, and the reduced apple cider syrup to the cream cheese mixture. Beat again until combined and creamy.
- Incorporate eggs and flour: Add the eggs one at a time, beating just until incorporated after each addition. Then add the flour and mix gently until just combined—avoid overmixing to maintain a smooth texture.
- Prepare water bath: Place the cheesecake pan inside a larger 13×9-inch baking pan. Pour hot water into the larger pan until it comes halfway up the sides of the cheesecake pan to create a bain-marie, which helps prevent cracking during baking.
- Bake the cheesecake: Pour the filling over the cooled crust. Bake for at least 90 minutes until the edges are set, but the center still has a slight wobble when gently shaken.
- Cool in the oven: Turn off the oven, crack open the oven door using a wooden spoon to hold it ajar, and let the cheesecake cool inside for 30 minutes to prevent sudden temperature changes.
- Further cooling: Close the oven door and allow the cheesecake to cool inside for an additional 15 minutes.
- Finish cooling and chill: Remove the cheesecake from the oven and let it cool completely on the counter. Once cooled, refrigerate for at least 8 hours, preferably overnight, before serving to ensure proper set and enhanced flavor.
Notes
- Using honeycrisp apple cider adds a nice tart flavor that balances the sweetness of the cheesecake.
- Mulling spices can be adjusted according to personal taste; common blends include cinnamon sticks, cloves, allspice, and star anise.
- Ensure cream cheese is fully softened and at room temperature for a lump-free batter.
- Do not overmix once eggs and flour are added to avoid a dense cheesecake.
- The water bath is essential to prevent cracks and ensure a smooth texture.
- Chilling the cheesecake overnight enhances flavor and helps it set perfectly.
- Use foil to wrap the springform pan to prevent water from leaking into the crust during the water bath baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 430
- Sugar: 27g
- Sodium: 290mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 110mg
Keywords: apple cider cheesecake, fall dessert, mulling spices, creamy cheesecake, seasonal dessert, autumn recipes
