Description
This Apple Cider Cheesecake features a spiced cider reduction, buttery crust, and creamy filling. The ultimate cozy fall dessert.
Ingredients
2 cups digestive cookies or graham crackers, finely ground (270 g)
1/2 cup unsalted butter, melted (113 g)
1/4 teaspoon salt
2 tablespoons powdered sugar
3 cups fresh apple cider (Honeycrisp recommended)
Mulling spices (cinnamon sticks, cloves, star anise)
3 cream cheese bricks (227 g each), softened
1 cup brown sugar (220 g)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup sour cream (240 g)
1/3 cup reduced apple cider
1 teaspoon cinnamon
3 large eggs
2 tablespoons all-purpose flour
Instructions
1. In a pot, boil apple cider with mulling spices for 1 hour until reduced to 1/3 cup. Cool completely.
2. Preheat oven to 350°F. Pulse cookies in food processor, add butter, salt, sugar, and mix until wet crumbs form. Press into 8-inch springform pan. Bake 10 minutes. Cool and chill.
3. Reduce oven to 325°F. Beat cream cheese and brown sugar until smooth. Add sour cream, vanilla, salt, cinnamon, and reduced cider. Mix until creamy.
4. Add eggs and flour, mixing just until combined.
5. Place cheesecake pan in larger pan filled with hot water. Pour filling into crust. Bake 90 minutes or until edges set and center jiggles.
6. Turn off oven, crack door with spoon, cool inside for 30 minutes. Close door for 15 minutes more. Remove, cool fully, then refrigerate 8 hours before serving.
Notes
Use room-temperature cream cheese for smooth batter.
Wrap pan in foil to prevent water bath leaks.
Don’t overmix eggs to avoid cracks.
Serve with caramel drizzle or whipped cream for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 290 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg