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Apple Cider Cheesecake

Creamy Apple Cider Cheesecake for Your Cozy Fall Gatherings

This Apple Cider Cheesecake captures the essence of fall with a delightful twist on a traditional dessert.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 8 hours
Total Time 10 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Digestive Cookies Substitute with graham crackers if desired.
  • 2 tablespoons Unsalted Butter Melted.
  • 1 pinch Salt
  • 2 tablespoons Powdered Sugar Granulated sugar works too.
Filling
  • 3 cups Fresh Apple Cider Honeycrisp cider recommended.
  • 1 tablespoon Mulling Spices Optional; mix in cloves or allspice.
  • 16 ounces Cream Cheese Room temperature.
  • 1 cup Brown Sugar Adjust to taste.
  • 1 teaspoon Vanilla Extract
  • 1 cup Sour Cream Full-fat for best results.
  • 1/3 cup Reduced Apple Cider Let it cool before adding.
  • 1 teaspoon Cinnamon Adjust to taste.
  • 3 large Eggs Room temperature.
  • 1/4 cup All-Purpose Flour

Equipment

  • Medium saucepan
  • stand mixer
  • 8-inch springform pan
  • Larger baking pan for water bath

Method
 

Instructions
  1. In a medium saucepan, combine 3 cups of fresh apple cider with your choice of mulling spices. Bring to a boil, then simmer for 30-45 minutes until thickened to about 1/3 cup. Let it cool.
  2. Preheat your oven to 350°F (175°C). Prepare a larger baking pan filled with hot water for a water bath.
  3. Crush the digestive cookies into fine crumbs. Mix with melted unsalted butter, a pinch of salt, and powdered sugar. Press into the bottom of an 8-inch springform pan and bake for 10 minutes. Let cool.
  4. Using a stand mixer, beat cream cheese and brown sugar until smooth. Gradually mix in sour cream, vanilla extract, salt, and cooled reduced apple cider. Then add eggs and flour one at a time, mixing gently.
  5. Pour the filling into the cooled crust. Place the springform pan in the water bath and bake for 80-90 minutes until edges are set but center jiggles slightly.
  6. Turn off the oven and crack the door. Cool gradually for 30 minutes. Remove from the water bath and chill in the refrigerator for at least 8 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 100mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure all dairy components are at room temperature to avoid lumps. Wrap the springform pan with aluminum foil to prevent water leakage. Check for doneness when the edges are firm but the center jiggles. Allow for gradual cooling to prevent cracks.

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