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Apple Cider Cheesecake Recipe

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4.1 from 67 reviews

This Apple Cider Cheesecake features a buttery digestive cookie crust filled with a creamy, spiced cream cheese mixture infused with reduced apple cider and mulling spices, delivering a perfect balance of tartness and sweetness. The cheesecake is baked in a water bath for a smooth, velvety texture, making it an ideal autumn dessert that combines the rich flavors of fall spices and fresh apple cider.

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 (such as cinnamon sticks, allspice, cloves, star anise) to taste
  • 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 syrup (from boiled cider)
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 2 tablespoons all-purpose flour

Instructions

  1. Reduce the Cider: In a large pot, bring the fresh apple cider and mulling spices to a boil on high heat. Boil for about 1 hour until the liquid reduces to a thick syrup yielding about 1/3 cup. Set aside to cool completely.
  2. Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Using a food processor, pulse the digestive cookies until finely ground. Add melted butter, salt, and powdered sugar and pulse until combined into wet crumbs.
  3. Form and Bake Crust: Press the crust mixture evenly into an 8-inch round springform pan wrapped in foil or an 8-inch wide, 3-inch high cake pan lined with parchment paper. Bake the crust for 10 minutes, then remove and allow it to cool before chilling in the fridge.
  4. Lower Oven Temperature: Reduce oven temperature to 325°F (163°C) for baking the cheesecake filling.
  5. Mix Cream Cheese and Sugar: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until smooth and lump-free, scraping down the sides as needed.
  6. Add Wet Ingredients: Add sour cream, vanilla extract, salt, cinnamon, and the cooled reduced cider syrup. Beat repeatedly, scraping the bowl, until the mixture is very creamy.
  7. Incorporate Eggs and Flour: Add the eggs and flour to the mixture. Beat just until combined, avoiding overmixing to maintain a creamy texture.
  8. Prepare Water Bath: Place the cheesecake pan into a 13×9-inch pan filled partially with hot water to create a water bath for even baking and to prevent cracking.
  9. Bake the Cheesecake: Pour the filling over the chilled crust and bake for at least 90 minutes. The edges should look set while the center remains slightly wobbly.
  10. Cool in Oven: Turn off the oven but leave the cheesecake inside. Crack open the oven door using a wooden spoon to hold it ajar and allow the cheesecake to cool inside for about 30 minutes.
  11. Further Cooling: After 30 minutes, close the oven door and let the cheesecake cool inside for another 15 minutes.
  12. Finish Cooling and Chill: Remove the cheesecake from the oven and let it cool on the counter completely. Once cooled, refrigerate it for at least 8 hours before serving to allow full set and flavor development.

Notes

  • Ensure cream cheese is softened at room temperature for smooth batter without lumps.
  • Use a water bath (bain-marie) to prevent cracking and promote even baking.
  • Reducing the cider concentrates flavor; don’t skip this step for the best apple taste.
  • Wrapping the springform pan in foil prevents water from the bath leaking into the cheesecake.
  • Allow the cheesecake ample chilling time for the best texture and flavor infusion.

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