Apple Cider Cheesecake Recipe

Introduction

This Apple Cider Cheesecake combines the cozy flavors of spiced apple cider with creamy, rich cheesecake. It features a buttery cookie crust and a smooth filling enhanced by warm mulling spices. Perfect for autumn gatherings or anytime you want a unique dessert twist.

Ingredients

• 270g (2 packed cups) digestive cookies or graham crackers
• 85g (6 tablespoons) butter, melted
• ¼ teaspoon salt (for crust)
• 2 tablespoons powdered sugar
• 720g (3 cups) fresh apple cider (honeycrisp cider recommended for tartness)
• Mulling spices (to taste)
• 3 full-fat cream cheese bricks (227g each), softened and at room temperature
• 200g (1 cup) brown sugar
• ½ teaspoon salt (for filling)
• 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. Step 1: In a large pot, boil the fresh apple cider with mulling spices on high heat for about 1 hour, until it reduces into a thick syrup and you have about ⅓ cup remaining. Set aside to cool.
2. Step 2: Preheat the oven to 350°F (175°C).
3. Step 3: Using a food processor, pulse the cookies until finely ground. Add melted butter, ¼ teaspoon salt, and powdered sugar, then pulse until the mixture forms wet crumbs.
4. Step 4: Press the crumb mixture evenly into the bottom of an 8-inch round springform pan wrapped with foil or a greased and parchment-lined 8×3-inch cake pan. Bake for 10 minutes, then let cool and chill.
5. Step 5: Lower the oven temperature to 325°F (165°C).
6. Step 6: In a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar until completely smooth and lump free, scraping down sides as needed.
7. Step 7: Add the sour cream, vanilla extract, ½ teaspoon salt, cinnamon, and the reduced apple cider. Beat repeatedly, scraping down between mixing, until creamy and well combined.
8. Step 8: Add eggs and flour, mixing just until combined—avoid overmixing.
9. Step 9: Place the cheesecake pan into a larger 13×9-inch pan filled with hot water to create a water bath.
10. Step 10: Pour the filling into the chilled crust and bake for about 90 minutes, until the edges are set but the center still wobbles slightly when shaken.
11. Step 11: Turn off the oven and leave the cheesecake inside. Prop the oven door open slightly with a wooden spoon and let it cool in the oven for 30 minutes.
12. Step 12: Close the oven door and cool for an additional 15 minutes before removing.

Tips & Variations

• Use honeycrisp apple cider for a tangier, more vibrant flavor.
• For a gluten-free crust, substitute gluten-free cookies or almond flour crumbs.
• Add a tablespoon of maple syrup to the filling for added depth and sweetness.
• Chill the cheesecake overnight for the best texture and flavor development.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow it to come to room temperature or warm slices gently in the microwave for about 10 seconds. Avoid prolonged reheating to keep the texture creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned apple cider or concentrate?

Fresh apple cider is preferred for the best flavor and natural sweetness. If using canned cider, choose one without additives or added sugars, but expect some variation in taste.

How do I prevent cracks in the cheesecake?

Using a water bath helps regulate baking temperature and moisture, reducing cracks. Also, avoid overmixing eggs and cool the cheesecake gradually as described.

Apple Cider Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

This Apple Cider Cheesecake is a delightful twist on a classic dessert, featuring a buttery cookie crust and a creamy cheesecake filling infused with the warm flavors of spiced apple cider. The cider is reduced to a thick syrup with mulling spices for depth, blending perfectly with cream cheese, sour cream, and a hint of cinnamon for a rich, flavorful treat perfect for fall and holiday gatherings.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 270g (2 packed cups) digestive cookies or graham crackers
• 85g (6 tablespoons) butter, melted
• ¼ teaspoon salt
• 2 tablespoons powdered sugar

Apple Cider Reduction

• 720g (3 cups) fresh apple cider (honeycrisp cider recommended for tartness)
• Mulling spices (such as cinnamon sticks, cloves, allspice, star anise; quantity to preference)

Cheesecake Filling

• 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 reduction)
• 1 teaspoon cinnamon
• 3 large eggs
• 2 tablespoons all-purpose flour

Instructions

1. Reduce the cider: Boil the apple cider with mulling spices on high heat in a large pot for about 1 hour, until it thickens into a syrupy consistency and reduces to about ⅓ cup. Set aside and allow to cool.
2. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
3. Prepare crust: Using a food processor, pulse the digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar; pulse until the mixture forms wet crumbs that hold together.
4. Form crust: Press the crumb mixture evenly into the bottom of an 8-inch round springform pan wrapped with foil or into an 8-inch wide, 3-inch high cake pan lined with parchment paper and greased. Bake this crust for 10 minutes, then allow to cool and chill.
5. Adjust oven temperature: Lower the oven heat to 325°F (163°C) in preparation for baking the cheesecake.
6. Mix cream cheese and sugar: In a stand mixer fitted with the paddle attachment, beat the cream cheese and brown sugar until completely smooth and lump-free, scraping down the bowl several times as needed.
7. Add wet ingredients: Incorporate sour cream, vanilla extract, salt, cinnamon, and the cooled reduced apple cider into the cream cheese mixture. Beat again until very creamy and fully combined.
8. Incorporate eggs and flour: Add eggs one at a time along with the flour, mixing just until combined to avoid overbeating.
9. Prepare water bath: Place the cheesecake pan inside a 13×9 inch pan filled with hot water to create a water bath for gentle, even baking.
10. Bake cheesecake: Pour the cheesecake filling over the crust and bake for approximately 90 minutes, until the edges are set and the center still slightly wobbly when gently shaken.
11. Cool in oven: Turn off the oven but leave the cheesecake inside. Prop the oven door open with a wooden spoon and let the cheesecake cool for about 30 minutes to prevent cracking.
12. Final cooling: Close the oven door and allow the cheesecake to cool inside for an additional 15 minutes before removing it to chill completely.

Notes

• Use a honeycrisp apple cider for a nice balance of tartness and sweetness.
• If mulling spices are not available, a combination of cinnamon sticks, cloves, and allspice can be used.
• Ensure cream cheese is fully softened and at room temperature for a smooth filling.
• Do not overbeat the batter after adding eggs to avoid cracked cheesecake.
• The water bath is crucial for even baking and preventing cracks on the cheesecake surface.
• Allow the cheesecake ample time to cool gradually to set perfectly and enhance flavors.
• Chill the cheesecake for several hours or overnight before serving for best texture.

Keywords: apple cider cheesecake, fall dessert, spiced cheesecake, holiday dessert, cream cheese dessert, baked cheesecake