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Apple Cider Cheesecake Recipe

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★★★★★

4.8 from 66 reviews

This Apple Cider Cheesecake features a rich and creamy cream cheese filling infused with reduced spiced apple cider, set on a buttery graham cracker crust. The cheesecake is baked in a water bath to ensure a smooth, luscious texture with a hint of warm mulling spice, perfect for fall or festive occasions.

Ingredients

Scale

Crust

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

Apple Cider Reduction

  • 720g or 3 cups fresh apple cider (honeycrisp cider recommended for tartness)
  • Mulling spices (cinnamon sticks, cloves, allspice, nutmeg – quantity as preferred)

Cheesecake Filling

  • 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

  1. Reduce the Apple Cider: Boil the fresh apple cider with mulling spices on high heat in a large pot for about 1 hour until it reduces to a thick syrupy consistency, about 1/3 cup. Set aside to cool.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for crust baking.
  3. Prepare the Crust: Pulse the digestive cookies or graham crackers in a food processor until finely ground. Add melted butter, salt, and powdered sugar, then pulse again until the mixture comes together in wet crumbs.
  4. Form and Bake the Crust: Press the crumb mixture firmly into an 8-inch round springform pan wrapped with foil or a greased and parchment-lined 8×3 inch cake pan. Bake in the oven for 10 minutes, then cool and chill the crust.
  5. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) for baking the cheesecake filling.
  6. Mix Cream Cheese and Sugar: Using a stand mixer with paddle attachment, beat cream cheese and brown sugar until smooth and lump-free, scraping down the bowl several times for an even mix.
  7. Add Remaining Wet Ingredients: Blend in sour cream, vanilla extract, salt, cinnamon, and the reduced apple cider syrup. Beat repeatedly, scraping down the sides until creamy and smooth.
  8. Incorporate Eggs and Flour: Add eggs one at a time and the flour; beat gently just until combined to avoid overmixing.
  9. Set Up Water Bath: Place the cheesecake pan inside a larger 13×9 inch pan filled with hot water to create a water bath, which helps prevent cracking and promotes even baking.
  10. Bake the Cheesecake: Pour filling into crust and bake for about 90 minutes or until the edges are set and the center is slightly wobbly when shaken.
  11. Cool Gradually in Oven: Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecake cool inside for 30 minutes to prevent cracks from temperature shock.
  12. Cool Further: Close the oven door and let the cheesecake cool for an additional 15 minutes.
  13. Chill Before Serving: Remove from oven, cool completely at room temperature, then refrigerate the cheesecake for at least 8 hours before serving to set fully and develop flavors.

Notes

  • Using full-fat cream cheese and sour cream ensures a creamy texture with rich flavor.
  • Make sure cream cheese is at room temperature before mixing to avoid lumps.
  • The water bath is essential to prevent cracks and produce a smooth cheesecake surface.
  • Chilling overnight is recommended for best texture and flavor integration.
  • Feel free to adjust mulling spice quantities based on preference for spice intensity.

Keywords: apple cider cheesecake, spiced cheesecake, fall dessert, creamy cheesecake, baked cheesecake, mulling spices dessert

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