Apple Cider Creamy Cheesecake (Printable Version)
Velvety cheesecake featuring reduced apple cider for a tangy, rich autumn flavor.
# Everything You’ll Need:
→ Crust
01 -
2 packed cups digestive cookies or graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
1/4 teaspoon salt
04 -
2 tablespoons powdered sugar
→ Filling
05 -
3 cups fresh apple cider (preferably Honeycrisp for tartness)
06 -
Mulling spices (to taste)
07 -
3 bricks full-fat cream cheese (8 ounces each), softened to room temperature
08 -
1 cup packed brown sugar
09 -
1/2 teaspoon salt
10 -
2 teaspoons pure vanilla extract
11 -
1 cup sour cream
12 -
1/3 cup reduced apple cider syrup (from above)
13 -
1 teaspoon ground cinnamon
14 -
3 large eggs
15 -
2 tablespoons all-purpose flour
# Steps to Cook:
01 -
Bring 3 cups of apple cider and mulling spices to a boil in a large pot over high heat. Simmer for about 1 hour, until the cider reduces to approximately 1/3 cup thick syrup. Set aside to cool.
02 -
Preheat oven to 350°F. In a food processor, pulse digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar; pulse until mixture forms wet crumbs. Press into an 8-inch springform pan or cake pan lined with parchment. Bake for 10 minutes. Cool and refrigerate.
03 -
Lower oven temperature to 325°F before preparing filling.
04 -
In a stand mixer with paddle attachment, beat softened cream cheese and brown sugar until completely smooth and lump-free, scraping bowl as needed.
05 -
Add sour cream, vanilla extract, salt, cinnamon, and reduced apple cider syrup. Beat until creamy, scraping the sides regularly. Add eggs and flour, mixing just until combined without overbeating.
06 -
Place cheesecake pan inside a larger 13x9-inch pan. Fill outer pan with hot water halfway up the sides of the cheesecake pan.
07 -
Pour filling over crust. Bake for 90 minutes or until edges are set but center remains slightly jiggly.
08 -
Turn off oven, crack door open using a wooden spoon, and let cheesecake cool inside for 30 minutes. Close oven door and cool an additional 15 minutes.
09 -
Remove cheesecake from oven and cool to room temperature. Refrigerate for at least 8 hours before serving to set properly.
# Extra Suggestions:
01 -
Reducing the cider concentrates its tangy apple flavor, adding depth to the cheesecake.