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Apple Cider Cheesecake Recipe

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This Apple Cider Cheesecake features a rich, creamy filling infused with the tangy sweetness of reduced spiced apple cider, resting on a buttery, crunchy digestive cookie crust. The cheesecake is baked in a water bath to ensure a smooth and luscious texture, perfect for a cozy fall dessert.

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 tartness)
  • Mulling spices (to taste, for boiling cider)
  • 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 Cider: In a large pot, boil the fresh apple cider with mulling spices over high heat for about 1 hour until it reduces to a thick syrup, approximately ⅓ cup. Set aside to cool.
  2. Preheat Oven and Prepare Crust: Preheat the oven to 350°F (175°C). In a food processor, pulse the digestive cookies or graham crackers until finely ground, then add melted butter, salt, and powdered sugar. Pulse until the mixture forms wet crumbs.
  3. Bake Crust: Press the crumb mixture firmly into an 8-inch round springform pan wrapped with foil or a similarly sized greased and parchment-lined cake pan. Bake for 10 minutes. Remove and allow to cool, then chill.
  4. Lower Oven Temperature: Decrease oven temperature to 325°F (163°C).
  5. Prepare Cheesecake Filling: Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until completely smooth and lump-free, scraping down the bowl as needed.
  6. Add Remaining Wet Ingredients: Add sour cream, vanilla extract, salt, cinnamon, and the cooled reduced apple cider. Mix repeatedly until creamy and well combined.
  7. Add Eggs and Flour: Add eggs and flour, beating just until combined to avoid overmixing.
  8. 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 the cheesecake bake evenly and prevents cracking.
  9. Bake Cheesecake: Pour the filling onto the crust and bake for 90 minutes or more. The cheesecake is done when the edges are set and the center jiggles slightly when shaken.
  10. Cool in Oven: Turn off the oven and crack open the door slightly with a wooden spoon. Let the cheesecake cool inside the oven for 30 minutes.
  11. Further Oven Cooling: Close the oven door and allow the cheesecake to cool for an additional 15 minutes.
  12. Final Cooling and Chilling: Remove the cheesecake from the oven, let it cool to room temperature on the counter, then refrigerate for at least 8 hours before serving.

Notes

  • Use full-fat cream cheese for the best texture and flavor.
  • Ensure the cream cheese is at room temperature to avoid lumps in the batter.
  • Cooling the cheesecake slowly in the oven helps prevent cracks.
  • The water bath is essential for a creamy, crack-free cheesecake.
  • Chilling the cheesecake overnight improves flavor and texture.
  • You can customize the mulling spices to your taste (e.g., cinnamon sticks, cloves, star anise).

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