Apple Cider Cheesecake Dessert (Print)
Tangy, creamy cheesecake made with apple cider and warm spices, perfect for autumn celebrations.
# What You'll Need:
→ Crust
01 -
270g digestive cookies or graham crackers
02 -
113g unsalted butter, melted
03 -
1/4 teaspoon salt
04 -
2 tablespoons powdered sugar
→ Filling
05 -
3 cups fresh apple cider (e.g., honeycrisp cider, more tart)
06 -
Mulling spices
07 -
681g cream cheese, softened and at room temperature
08 -
220g brown sugar
09 -
1/2 teaspoon salt
10 -
2 teaspoons pure vanilla extract
11 -
240g sour cream
12 -
1/3 cup reduced apple cider
13 -
1 teaspoon cinnamon
14 -
3 large eggs
15 -
2 tablespoons all-purpose flour
# How to Make It:
01 -
Boil the apple cider with mulling spices on high heat in a large pot for about 1 hour until it reduces to a thick syrup, yielding about 1/3 cup. Set aside and let cool.
02 -
Preheat the oven to 350°F (175°C).
03 -
In a food processor, pulse the digestive cookies until finely ground. Add melted butter, salt, and powdered sugar, and pulse until the mixture forms wet crumbs.
04 -
Press the crumb mixture into an 8-inch round springform pan wrapped with foil or into an 8-inch wide, 3-inch high cake pan greased and lined with parchment paper. Bake for 10 minutes. Allow to cool, then chill.
05 -
Reduce the oven temperature to 325°F (165°C).
06 -
In a stand mixer with the paddle attachment, beat cream cheese and brown sugar on medium speed until completely smooth and free of lumps, scraping down the sides as needed. Add sour cream, vanilla extract, salt, cinnamon, and reduced apple cider. Beat until creamy, scraping down the bowl periodically.
07 -
Add eggs and flour to the mixture, beating until just combined. Avoid overmixing.
08 -
Place the cheesecake pan into a larger pan (approximately 13×9 inches) and fill the larger pan with hot water.
09 -
Pour the filling into the prepared crust. Bake for approximately 90 minutes or until the edges appear set but the center is still slightly wobbly.
10 -
Turn off the oven and leave the cheesecake inside. Crack the oven door open with a wooden spoon and let the cheesecake cool for 30 minutes.
11 -
Close the oven door and allow the cheesecake to cool in the oven for another 15 minutes.
12 -
Remove the cheesecake from the oven and let it cool fully at room temperature. Once cooled, refrigerate for at least 8 hours before serving.
# Additional Notes:
01 -
Use honeycrisp cider for a more tart and tangy flavor.
02 -
Ensure the cream cheese is at room temperature for a smoother filling consistency.