Indulge in the flavors of autumn with this creamy Apple Cider Cheesecake. Made with reduced fresh apple cider, this dessert captures the tangy, tart essence of apples, making it a perfect treat for any fall gathering. Whether you’re hosting a holiday dinner or simply craving something sweet, this cheesecake is sure to impress!
Ingredients
- Crust:
- 270g or 2 packed cups digestive cookies or graham crackers
- 85g or 6 tablespoons butter, melted
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
- Filling:
- 720g or 3 cups fresh apple cider (honeycrisp cider is more tart and 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
Instructions
- 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.
- Preheat the oven to 350°F (175°C).
- Make the crust in your food processor: pulse the cookies until finely ground, add the butter, salt, and sugar, and pulse until it all comes together in wet crumbs.
- 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. Allow to cool then chill.
- Lower the oven temperature to 325°F (160°C).
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until the mixture is completely lump-free. This can take a few minutes, and you will likely need to scrape down a few times.
- Add the sour cream, vanilla, salt, cinnamon, and reduced cider, and pulse again, repeatedly scraping down and beating until you have a very creamy mixture.
- Add the eggs and flour and beat until just combined – no more.
- Place the cheesecake pan in a 13×9” pan filled with hot water.
- Pour your filling into the crust and bake for 90 or more minutes, until you can shake it and the edges look set but the middle is still wobbly.
- Shut off the oven but leave the cheesecake in. Use a wooden spoon to crack open the oven door. Let the cheesecake cool inside for about 30 minutes.
- After the 30 minutes, close the oven door and allow the cheesecake to cool for another 15 minutes.
- Remove from oven and let cool on the counter. Once cool, place in the fridge for 8 hours before serving.
Recipe Tip: For an extra layer of flavor, consider adding a splash of bourbon to the filling. It enhances the apple cider’s richness and adds a delightful warmth to the cheesecake!
Apple Cider Cheesecake
Indulge in the flavors of autumn with this creamy Apple Cider Cheesecake. Made with reduced fresh apple cider, this dessert captures the tangy, tart essence of apples, making it a perfect treat for any fall gathering.
Ingredients
Method
- 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.
- Preheat the oven to 350°F (175°C).
- Make the crust in your food processor: pulse the cookies until finely ground, add the butter, salt, and sugar, and pulse until it all comes together in wet crumbs.
- 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. Allow to cool then chill.
- Lower the oven temperature to 325°F (160°C).
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until the mixture is completely lump-free. This can take a few minutes, and you will likely need to scrape down a few times.
- Add the sour cream, vanilla, salt, cinnamon, and reduced cider, and pulse again, repeatedly scraping down and beating until you have a very creamy mixture.
- Add the eggs and flour and beat until just combined – no more.
- Place the cheesecake pan in a 13×9” pan filled with hot water. Pour your filling into the crust and bake for 90 or more minutes, until you can shake it and the edges look set but the middle is still wobbly.
- Shut off the oven but leave the cheesecake in. Use a wooden spoon to crack open the oven door. Let the cheesecake cool inside for about 30 minutes.
- After the 30 minutes, close the oven door and allow the cheesecake to cool for another 15 minutes. Remove from oven and let cool on the counter.
- Once cool, place in the fridge for 8 hours before serving.
Notes
For an extra layer of flavor, consider adding a splash of bourbon to the filling. It enhances the apple cider's richness and adds a delightful warmth to the cheesecake!
Frequently Asked Questions
Can I use a different type of apple cider?
Yes! While honeycrisp cider is recommended for its tartness, you can use any fresh apple cider you prefer.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 5 days. Just make sure to cover it well to prevent it from absorbing other odors.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
