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Apple Cider Cheesecake Recipe

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5 from 106 reviews

This Apple Cider Cheesecake combines the rich, creamy texture of a classic cheesecake with the warm, spiced flavors of reduced apple cider infused with mulling spices. The crust is made from finely ground digestive cookies or graham crackers, setting a buttery, slightly sweet base, while the filling features cream cheese, sour cream, brown sugar, and a hint of cinnamon, all elevated by the concentrated tang and aroma of the apple cider reduction. Perfect for autumn or holiday gatherings, this cheesecake is a delightful twist on a traditional favorite, bringing seasonal flavors to the forefront.

Ingredients

Crust

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

Filling

  • 720g (3 cups) fresh apple cider (honeycrisp cider recommended for its tartness)
  • Mulling spices (such as cinnamon sticks, cloves, allspice, star anise; quantity as preferred to taste)
  • 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 Apple Cider: Pour fresh apple cider and mulling spices into a large pot and bring to a boil over high heat. Continue boiling for about 1 hour until it thickens into a syrupy consistency and reduces to approximately ⅓ cup. Remove from heat and let it cool completely.
  2. Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the digestive cookies or graham crackers into fine crumbs. Add melted butter, salt, and powdered sugar; pulse until the mixture forms wet crumbs.
  3. Form and Bake Crust: Press the crumb mixture firmly 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 the crust for 10 minutes. Allow it to cool, then chill in the refrigerator while preparing the filling.
  4. Lower Oven Temperature: Reduce the oven temperature to 325°F (160°C) for baking the cheesecake.
  5. Prepare Cheesecake Filling: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until smooth and lump-free, scraping down the bowl as necessary. Add sour cream, vanilla extract, salt, cinnamon, and the cooled reduced apple cider; beat until creamy and well combined.
  6. Add Eggs and Flour: Incorporate the eggs one at a time along with the all-purpose flour, beating gently just until combined to avoid overmixing.
  7. Set Up Water Bath: Place the cheesecake pan inside a 13×9-inch baking pan filled with hot water to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
  8. Bake the Cheesecake: Pour the filling onto the prepared crust. Bake for 90 minutes or more until the edges set but the center remains slightly wobbly when gently shaken.
  9. Cool in Oven: Turn off the oven, crack open the oven door using a wooden spoon to allow gentle cooling, and let the cheesecake rest inside the oven for 30 minutes to prevent sudden temperature changes.
  10. Continue Cooling: After 30 minutes, close the oven door and let the cheesecake cool for an additional 15 minutes.
  11. Refrigerate: Remove the cheesecake from the oven and allow it to cool to room temperature on the counter. Once cooled, refrigerate for at least 8 hours before serving to fully set and develop flavors.

Notes

  • Using honeycrisp apple cider is recommended due to its tart flavor which balances well with the sweetness of the cheesecake.
  • If you don’t have a springform pan, a cake pan lined with parchment paper works well.
  • Beating the eggs just until combined is crucial to avoid incorporating excess air which can cause cracks.
  • The water bath is essential for gentle, even baking and preventing cracking in the cheesecake.
  • Chilling the crust before adding the filling helps maintain its texture and integrity during baking.
  • Allow the reduced cider to cool completely before adding it to the filling to avoid curdling the cream cheese mixture.
  • Mulling spices quantity can be adjusted according to personal preference to enhance the cider’s flavor.

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